Bombay Potatoes (Spicy Indian Roast Potatoes)
Bombay Potatoes, also known as Spicy Indian Roast Potatoes, are a vibrant and flavorful side dish that will elevate any meal. This quick recipe takes just 30 minutes to prepare, making it perfect for busy weeknights or family gatherings. The combination of crispy potatoes coated in a blend of spices like turmeric and cumin creates an irresistible dish that’s both vegan and gluten-free. With their delightful crunch and aromatic flavors, these Bombay Potatoes are sure to become a staple in your kitchen. Serve them with fresh herbs and a squeeze of lemon, or pair them with your favorite side dishes for a complete culinary experience.
- 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-sized Yukon Gold potatoes
- 2 teaspoons salt
- 2 teaspoons turmeric powder (divided)
- 1½ teaspoons red chili powder (Kashmiri chili powder)
- 1½ teaspoons cumin seeds (or cumin powder)
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or ½ teaspoon whole grain mustard)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes, cutting them into approximately 1-inch cubes.
- In a large bowl, mix the chickpea flour, salt, half of the turmeric, red chili powder, cumin seeds (or powder), and water to form a smooth slurry.
- Add the potato cubes to the spice mixture and toss until evenly coated.
- Spread the coated potatoes on a lined baking sheet. Drizzle with vegetable oil and sprinkle with remaining turmeric.
- Roast in the oven for about 15 minutes or until golden brown and crispy, flipping halfway through.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 175
- Sugar: 1g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg