Bombay Potatoes (Spicy Indian Roast Potatoes)
Bombay Potatoes, also known as Spicy Indian Roast Potatoes, are the perfect addition to any meal. Ready in just 30 minutes, these crispy, golden potatoes are coated with a blend of aromatic spices that tantalize your taste buds. Whether you’re serving them alongside a hearty curry, enjoying them as a vibrant snack, or including them in a festive gathering, these vegan and gluten-free potatoes are sure to please everyone at the table. Their versatility allows you to customize the flavors and pairings to suit any occasion. Get ready to impress with this delightful side dish that’s both easy to make and bursting with flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 4 teaspoons water
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
Instructions
- Prepare the Potatoes: Wash, peel, and cut the Yukon Gold potatoes into bite-sized cubes. Boil in salted water for about 10 minutes until just tender but not mushy.
- Create the Slurry: In a bowl, mix chickpea flour, water, 1 teaspoon turmeric, and salt until smooth.
- Spice It Up: In a large bowl, combine boiled potatoes with remaining turmeric, red chili powder, mustard seeds, and cumin seeds. Add chickpea slurry and toss until well-coated.
- Roast Away: Preheat oven to 400°F (200°C). Spread coated potatoes on a lined baking sheet and drizzle with vegetable oil. Roast for about 15 minutes or until crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 525mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg