Bombay Potatoes (Spicy Indian Roast Potatoes)
If you’re in search of a quick and flavorful side dish, look no further than these Bombay Potatoes (Spicy Indian Roast Potatoes). This vibrant dish combines crispy roasted Yukon Gold potatoes with an aromatic blend of spices, creating a delightful experience for your taste buds. Ready in just 30 minutes, this recipe is perfect for busy weeknights or entertaining guests. Whether served alongside your favorite main course or enjoyed on their own, these spiced potatoes are sure to impress with their warmth and zest. Plus, they’re vegan and gluten-free, making them suitable for various dietary preferences.
- 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
- 2 tablespoons vegetable oil
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and peel the potatoes, then cut them into bite-sized pieces.
- In a bowl, mix the chickpea flour with water to create a smooth slurry. Stir in half of the turmeric and salt.
- Coat the potato pieces with the spice slurry until evenly covered.
- Spread the coated potatoes on a baking sheet in a single layer. Drizzle with vegetable oil and sprinkle with remaining turmeric and cumin seeds.
- Roast for 15-20 minutes until crispy and golden brown. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 0g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg