Description
Bombay Potatoes, or Spicy Indian Roast Potatoes, are a quick and delicious addition to any meal. With their vibrant spices and crispy exterior, these potatoes are sure to be a hit with family and friends. Made in just 30 minutes, they are perfect for weeknight dinners or served as a flavorful side at gatherings. This vegan and gluten-free recipe features a blend of spices like cumin and turmeric that create an irresistible flavor profile. Whether enjoyed alongside curries, salads, or on their own, these Bombay Potatoes are a delightful comfort food that fit various dietary preferences.
Ingredients
Scale
- 6 medium Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine chickpea flour with water to form a slurry; add one teaspoon of turmeric.
- Wash and peel potatoes, then cut them into bite-sized pieces. Toss in another bowl with salt, remaining turmeric, red chili powder, cumin seeds, and mustard seeds.
- Coat seasoned potatoes with the chickpea slurry until evenly covered.
- Spread the coated potatoes on a baking sheet, drizzle with vegetable oil, and roast for about 15 minutes or until golden brown and crispy. Stir halfway for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg