Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re in search of a quick and flavorful dish, look no further than these Bombay Potatoes (Spicy Indian Roast Potatoes). This recipe brings together crispy Yukon Gold potatoes coated in a spiced chickpea flour batter that delivers a satisfying crunch with every bite. Not only are they easy to prepare in just 30 minutes, but they are also vegan and gluten-free, making them a perfect side dish or snack for any occasion. Whether served at family gatherings or during busy weeknights, these potatoes are sure to impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
- 4 tablespoons chickpea flour
- 6 medium-sized Yukon Gold potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or ½ teaspoon whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 4 teaspoons water
Instructions
- Wash and peel the Yukon Gold potatoes. Cut them into even-sized cubes.
- In a bowl, mix chickpea flour, half the turmeric powder, salt, red chili powder, and water to create a smooth slurry.
- Combine potato cubes with the chickpea batter until well-coated.
- Heat vegetable oil in a skillet over medium heat; add mustard seeds and cook until they pop.
- Add cumin seeds, then carefully add coated potatoes to the skillet in a single layer.
- Cook undisturbed for about 5-7 minutes until golden brown on one side before flipping; repeat until all sides are crispy.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 182
- Sugar: 0g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg