Bombay Potatoes (Spicy Indian Roast Potatoes)
Bombay Potatoes, or Spicy Indian Roast Potatoes, are a vibrant and flavorful side dish that can elevate any meal in just 30 minutes. This quick and easy recipe showcases Yukon Gold potatoes coated in a delightful blend of spices, ensuring each bite is crispy and satisfying. Perfect for family dinners or casual gatherings, these vegan and gluten-free potatoes are not only delicious but also versatile enough to pair with a variety of dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 6 medium Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder (adjust to taste)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
- 2 teaspoons salt
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and peel the Yukon Gold potatoes; cut them into bite-sized pieces.
- In a bowl, mix chickpea flour, water, turmeric (reserve some), salt, and red chili powder to form a smooth slurry.
- Toss potato pieces in the slurry until evenly coated; let sit for about 5 minutes.
- Spread the coated potatoes on a parchment-lined baking sheet. Drizzle with vegetable oil and sprinkle mustard seeds and cumin seeds over them.
- Roast for about 15-20 minutes until golden brown and crispy, stirring halfway through.
- Serve hot, garnished with additional turmeric if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg