Bombay Potatoes (Spicy Indian Roast Potatoes)
Bombay Potatoes, also known as Spicy Indian Roast Potatoes, are a quick and flavorful side dish that brings warmth and excitement to any meal. In just 30 minutes, you can whip up these crispy potatoes, seasoned with vibrant spices like turmeric and cumin. Perfect for busy weeknights or festive gatherings, they are vegan, gluten-free, and incredibly versatile—pair them with your favorite curry or enjoy them as a standalone snack. Once you try these Bombay Potatoes, they’ll become a 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 Yukon Gold potatoes
- 2 teaspoons salt
- 2 teaspoons turmeric powder (divided)
- 1.5 teaspoons red chili powder
- 4 tablespoons chickpea flour
- 2 tablespoons vegetable oil
- Mustard seeds
- Cumin seeds
- 4 teaspoons water
Instructions
- Preheat your oven to 400°F (200°C). Wash and peel the potatoes, then cut them into bite-sized cubes.
- Boil the cubes briefly until tender. Drain and let cool.
- In a bowl, mix chickpea flour, water, reserved turmeric, salt, and red chili powder to create a slurry.
- Combine the potato cubes with the chickpea slurry until well-coated.
- Spread on a parchment-lined baking sheet, drizzle with vegetable oil, sprinkle mustard seeds and cumin seeds on top.
- Roast for about 15 minutes until golden brown and crispy; flip halfway through cooking.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 175
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg