Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re searching for a flavorful side dish that can elevate any meal, look no further! Bombay Potatoes, also known as Spicy Indian Roast Potatoes, offer a delightful explosion of spices wrapped around crispy, golden potatoes. This quick and easy recipe takes just 30 minutes to prepare, making it perfect for busy weeknights or family gatherings. With their vegan and gluten-free qualities, these potatoes are sure to please everyone at the table. Whether served alongside curries or grilled veggies, they promise to become a beloved staple in your kitchen.
- 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
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the Yukon Gold potatoes, then cut them into bite-sized pieces.
- In a bowl, mix chickpea flour, turmeric powder (reserve some), salt, and red chili powder with water to form a slurry.
- Toss the potato pieces in the slurry until well-coated.
- Spread the coated potatoes on a baking sheet lined with parchment paper. Drizzle with vegetable oil and sprinkle mustard seeds and cumin seeds over the top.
- Roast in the oven for about 15 minutes, flipping halfway through until golden brown and crispy.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg