Bombay Potatoes (Spicy Indian Roast Potatoes)
Looking for a vibrant and flavorful side dish that can elevate your meals? These Bombay Potatoes (Spicy Indian Roast Potatoes) are your answer! With their perfectly crispy exterior and a delightful blend of spices, these potatoes are not only quick to prepare—ready in just 30 minutes—but also versatile enough to be enjoyed at any gathering. You can adjust the spice levels to fit your family’s taste, making them a crowd-pleaser for both casual dinners and special occasions. Serve them alongside your favorite curry or enjoy them as a standalone snack; either way, they promise to impress!
- 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
- 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
Instructions
- Preheat the oven to 425°F (220°C). Wash and peel the Yukon Gold potatoes, cutting them into bite-sized pieces. Boil in salted water until tender, about 10 minutes.
- In a bowl, mix chickpea flour, half the turmeric, salt, and red chili powder. Slowly add water to form a smooth slurry.
- Drain the potatoes and let them sit for a minute. Toss them in the spice mixture until well coated.
- Place the coated potatoes on a parchment-lined baking sheet. Drizzle with vegetable oil, sprinkle mustard seeds and cumin seeds over top, then roast for about 15 minutes or until golden brown.
- Let cool slightly before serving.
Nutrition
- Serving Size: Approximately 150g
- Calories: 180
- Sugar: 1g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg