Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re searching for a vibrant and flavorful side dish, look no further than these Bombay Potatoes (Spicy Indian Roast Potatoes)! This quick and easy recipe is packed with aromatic spices that will tantalize your taste buds. Perfect for busy weeknights or family gatherings, these crispy potatoes are versatile enough to accompany any main course or shine as a standalone snack. Vegan and gluten-free, they cater to various dietary preferences, making them a must-try recipe you’ll want to revisit time and again!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or ½ teaspoon whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
- Salt to taste
Instructions
- Prepare the potatoes: Wash, peel, and cube the Yukon Gold potatoes. Boil in salted water for about 5-7 minutes until slightly softened.
- Create the spice slurry: Mix chickpea flour, water, turmeric, salt, and red chili powder in a small bowl until smooth.
- Roast the potatoes: Drain the parboiled potatoes, let them steam dry for a minute. In a bowl, combine with vegetable oil, mustard seeds, cumin seeds (or powders), and spice slurry. Toss until evenly coated.
- Bake: Preheat oven to 425°F (220°C). Spread potatoes on a parchment-lined baking sheet. Bake for approximately 15 minutes or until golden brown and crispy, stirring halfway.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 0g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg