Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re searching for a quick and vibrant side dish that will elevate your meals, look no further than Bombay Potatoes (Spicy Indian Roast Potatoes). Bursting with flavor and spice, this recipe is not only easy to prepare in just 30 minutes but also a guaranteed crowd-pleaser. With their crispy exterior and fluffy interior, these potatoes offer a delightful contrast that makes them perfect for any occasion—family gatherings, weeknight dinners, or even as a savory snack. Vegan and gluten-free, they are packed with wholesome spices that create an irresistible aroma in your kitchen. Get ready to impress everyone with this aromatic and delicious dish!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder (divided)
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes; cut into bite-sized pieces. Boil briefly in salted water until tender.
- In a bowl, mix chickpea flour with water and half of the turmeric until smooth.
- In a large bowl, combine potato pieces with the chickpea slurry, remaining turmeric, salt, chili powder, mustard seeds, and cumin seeds; toss well to coat.
- Spread on a baking sheet in a single layer, drizzle with vegetable oil, and roast for 20-25 minutes until golden brown and crispy.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 570mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg