Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re craving a vibrant and flavorful side dish, look no further than these Bombay Potatoes (Spicy Indian Roast Potatoes). In just 30 minutes, you can create crispy, spiced potatoes that are sure to impress. The combination of chickpea flour and spices gives these potatoes an irresistible crunch and a flavor explosion with every bite. Perfect for busy weeknights or family gatherings, this vegan and gluten-free recipe is not only easy to make but also a crowd-pleaser. Serve them alongside your favorite dishes or enjoy them on their own—they’re versatile enough to elevate any meal!
- 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
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1½ teaspoons red chili powder
Instructions
- Preheat the oven to 425°F (220°C). Wash and peel the potatoes, then cut them into bite-sized cubes. Soak in water for 10 minutes to remove excess starch.
- In a bowl, mix chickpea flour with water to form a thick slurry. Stir in half of the turmeric, salt, and red chili powder.
- Toss the drained potato cubes in the slurry until well-coated.
- Spread coated potatoes on a lined baking sheet. Drizzle with vegetable oil and sprinkle mustard and cumin seeds over them.
- Roast for about 15 minutes until golden brown, flipping halfway through. Sprinkle remaining turmeric before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 1g
- Sodium: 345mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg