Description
Experience the vibrant flavors of India with these quick and crispy Bombay Potatoes (Spicy Indian Roast Potatoes). Perfectly seasoned with turmeric and chili powder, these potatoes are roasted to golden perfection in just 30 minutes. This vegan and gluten-free dish is an ideal side for curries, salads, or even as a standalone snack at gatherings. Enjoy their delightful crunch paired with a cooling yogurt-based raita or tangy chutney. Whether you’re preparing a weeknight meal or hosting friends, Bombay Potatoes will surely impress your taste buds!
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 oven to 425°F (220°C).
- Wash, peel, and cube the Yukon Gold potatoes; soak in cold water for 10 minutes.
- In a mixing bowl, combine chickpea flour, turmeric, salt, and chili powder; gradually add water to form a smooth slurry.
- Drain and dry the potatoes; toss them in the spice slurry until evenly coated.
- Line a baking sheet with parchment paper; spread the coated potatoes in a single layer.
- Drizzle with vegetable oil, sprinkle mustard and cumin seeds on top.
- Roast for about 15 minutes or until golden brown and crispy, tossing halfway.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg