Bombay Potatoes (Spicy Indian Roast Potatoes)
Discover the vibrant flavors of Bombay Potatoes, a delightful side dish that transforms ordinary potatoes into crispy, spicy treasures. This recipe is perfect for any occasion, whether it’s a cozy family dinner or a lively gathering with friends. With just 30 minutes from prep to table, these vegan and gluten-free roast potatoes are not only quick to make but also packed with warmth and flavor. The unique blend of spices ensures that every bite is a burst of goodness that will leave everyone asking for more. Enjoy them alongside curries, rice, or as a standalone treat!
- 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
- 2 teaspoons salt
- 2 teaspoons turmeric powder (divided)
- 1½ teaspoons red chili powder
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or ½ teaspoon whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
Instructions
- Preheat your oven to 425°F (220°C). Peel and cut the Yukon Gold potatoes into bite-sized pieces. Rinse under cold water to remove excess starch.
- In a large bowl, mix chickpea flour, 1 teaspoon turmeric, and salt. Add water to create a smooth slurry. Coat the potato pieces evenly.
- Heat vegetable oil in a skillet or roasting pan. Add mustard seeds and let them pop before adding cumin seeds.
- Stir in the coated potatoes along with remaining turmeric and red chili powder. Spread into an even layer.
- Roast for about 15 minutes until golden brown and crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg