Bombay Potatoes (Spicy Indian Roast Potatoes)
Discover the vibrant flavors of Bombay Potatoes (Spicy Indian Roast Potatoes), a delightful side dish that’s both quick and easy to prepare. In just 30 minutes, you can create crispy, spiced potatoes that are sure to impress at any dinner table. This recipe features tender Yukon Gold potatoes coated in a blend of aromatic spices and chickpea flour, delivering a satisfying crunch with every bite. Perfect for busy weeknights or festive gatherings, these vegan and gluten-free potatoes offer a burst of flavor that pairs beautifully with various main dishes. Elevate your meal with this comforting and delicious addition!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 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
Instructions
- Wash and peel the Yukon Gold potatoes, then cut them into bite-sized cubes.
- In a large bowl, mix the potato cubes with salt, turmeric powder, and red chili powder until evenly coated.
- In a separate bowl, combine chickpea flour with water to form a smooth slurry.
- Pour the slurry over the seasoned potatoes and mix gently until well-coated.
- Preheat your oven to 400°F (200°C). Spread the coated potatoes on a parchment-lined baking sheet, drizzle with vegetable oil, and top with mustard seeds or cumin seeds.
- Roast for 25-30 minutes until golden brown and crispy. Serve hot.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 190
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg