Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re in search of a delectable side dish that packs a flavorful punch and is ready in just 30 minutes, look no further than Bombay Potatoes (Spicy Indian Roast Potatoes). This recipe has been cherished by families for years, thanks to its crispy texture and vibrant spice blend. Ideal for busy weeknights or entertaining guests, these potatoes are vegan and gluten-free, making them a perfect addition to any meal. Serve them alongside your favorite curry or enjoy them as a stand-alone snack. With their irresistible crunch and explosion of flavors, Bombay Potatoes are sure to become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 2 teaspoons salt
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
Instructions
- Wash and cube the Yukon Gold potatoes. Soak them in cold water for 10 minutes to remove excess starch.
- In a bowl, mix chickpea flour with water until smooth, then add half the turmeric and salt.
- Toss the soaked potatoes in the chickpea slurry until well-coated. Add remaining spices and toss again.
- Preheat oven to 425°F (220°C). Spread seasoned potatoes on a parchment-lined baking sheet, drizzle with oil, and roast for about 15 minutes until golden brown and crispy, flipping halfway through.
- Remove from oven and serve warm, garnished with fresh cilantro or lemon wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 1g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg