Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re in the mood for a quick yet delicious side dish, look no further than these Bombay Potatoes (Spicy Indian Roast Potatoes). In just 30 minutes, you can create crispy, flavorful potatoes that are sure to impress your family and guests. Each bite delivers a delightful crunch on the outside while remaining tender inside, enhanced by a vibrant blend of spices. Perfect for busy weeknight dinners or gatherings, this vegan and gluten-free dish fits seamlessly into any meal. With simple ingredients readily available in your pantry, these Bombay Potatoes are destined to become a staple in your home!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
- 4 teaspoons water
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes; cut them into bite-sized cubes.
- In a bowl, combine chickpea flour, half of the turmeric powder, salt, red chili powder, and water to form a slurry.
- Coat the potato cubes in the slurry until fully covered.
- Spread coated potatoes on a baking sheet; drizzle with vegetable oil and sprinkle mustard and cumin seeds on top.
- Roast for about 15 minutes until golden brown and crispy.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 210
- Sugar: 0g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg