Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re searching for a vibrant, flavorful side dish that’s quick to make, look no further than Bombay Potatoes (Spicy Indian Roast Potatoes). This delightful recipe combines crispy Yukon Gold potatoes with a blend of aromatic spices, resulting in a dish that’s sure to impress at any family gathering or weeknight dinner. Ready in just 30 minutes, these vegan and gluten-free potatoes are perfect for everyone at the table. With their irresistible spice mix and crunchy texture, they’re not just a side—they can also stand alone as a tasty snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
Instructions
- Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes.
- In a bowl, mix chickpea flour, 2 teaspoons of turmeric powder, salt, and red chili powder. Gradually add water to form a smooth slurry.
- Toss the potato cubes in the chickpea slurry until well-coated.
- Heat vegetable oil in a large pan over medium heat; add mustard seeds and let them pop before adding cumin seeds.
- Add the coated potatoes to the pan, spreading them evenly. Cook for about 15 minutes, stirring occasionally until golden brown and crispy.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg