Bombay Potatoes (Spicy Indian Roast Potatoes)
Enjoy deliciously crispy Bombay Potatoes (Spicy Indian Roast Potatoes) ready in just 30 minutes! Try this quick vegan recipe today!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons chickpea flour
- 4 teaspoons water
- 2 teaspoons turmeric powder
- 2 teaspoons salt
- 1½ teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1½ teaspoons cumin seeds
Instructions
- Wash and peel 6 Yukon Gold potatoes, cutting them into bite-sized pieces.
- In a bowl, mix 4 tablespoons chickpea flour with 4 teaspoons water, 2 teaspoons turmeric powder, 2 teaspoons salt, and 1½ teaspoons red chili powder until smooth.
- Place cut potatoes in a large mixing bowl and pour the slurry over them, ensuring they are well-coated.
- In a skillet, heat 2 tablespoons vegetable oil and add 1 teaspoon mustard seeds until they pop; then add 1½ teaspoons cumin seeds.
- Add coated potatoes to the skillet and cook on medium-high heat for about 15 minutes until golden brown and crispy, stirring occasionally.
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 210
- Sugar: 1g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg