Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re in search of a flavorful and satisfying side dish, look no further than Bombay Potatoes, also known as Spicy Indian Roast Potatoes. This vibrant recipe combines Yukon Gold potatoes with a delightful blend of spices, creating a crispy exterior that is irresistible. Perfect for busy weeknights or family gatherings, these potatoes can be prepared in just 30 minutes and are both vegan and gluten-free, making them suitable for everyone. With options to customize the spice level and add your favorite vegetables, this dish is not only quick to make but also versatile enough to elevate any meal. Serve them alongside rice or your favorite curry for an unforgettable dining experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder (adjust to taste)
- 2 tablespoons vegetable oil
- Mustard seeds
- Cumin seeds
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the Yukon Gold potatoes, then cut them into even-sized cubes.
- In a bowl, mix chickpea flour with water until smooth. Add half the turmeric powder, salt, and red chili powder.
- Coat the potato cubes in the spiced slurry until well covered.
- Spread the coated potatoes on a baking tray in a single layer. Drizzle with vegetable oil and sprinkle with mustard and cumin seeds.
- Roast for about 15 minutes until golden brown and crispy, shaking the tray halfway through cooking.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 175
- Sugar: 1g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg