Bombay Potatoes (Spicy Indian Roast Potatoes)
Bombay Potatoes, also known as Spicy Indian Roast Potatoes, are a delightful fusion of warmth and flavor that will elevate any meal. This quick and easy recipe takes just 30 minutes to prepare, making it an ideal choice for busy weeknights or family gatherings. The crispy edges and aromatic spice blend create a mouthwatering experience that everyone will love. Whether served as a side dish or enjoyed as a snack, these vegan and gluten-free potatoes are sure to impress with their vibrant colors and enticing aroma.
- 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
- Salt, to taste
Instructions
- Wash and cut the Yukon Gold potatoes into bite-sized pieces. Boil in salted water until just tender (about 10 minutes).
- In a small bowl, mix chickpea flour, turmeric powder, salt, red chili powder, and water to form a thick slurry.
- Drain the boiled potatoes and gently toss them with the spice slurry until well-coated.
- Preheat the oven to 425°F (220°C). Spread the coated potatoes on a parchment-lined baking sheet, drizzle with vegetable oil, and sprinkle mustard seeds on top.
- Roast for about 15 minutes until golden brown and crispy, stirring halfway through.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 0g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg