Bombay Potatoes (Spicy Indian Roast Potatoes)
Enjoy flavorful Bombay Potatoes (Spicy Indian Roast Potatoes) ready in just 30 minutes. Perfect for meal prep—give this easy recipe a try today!
- 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
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder
- 1½ teaspoons red chili powder
- 1 teaspoon mustard seeds (or whole grain mustard)
- 1½ teaspoons cumin seeds (or cumin powder)
- 4 teaspoons water
- 2 teaspoons salt
- 2 tablespoons vegetable oil
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the Yukon Gold potatoes. Cut into bite-sized pieces for even cooking.
- In a bowl, combine chickpea flour, half of the turmeric powder, salt, red chili powder, mustard seeds, cumin seeds, and water to create a thick slurry.
- Toss the potato pieces in the spiced coating until evenly covered.
- Spread the coated potatoes on a baking sheet lined with parchment paper. Drizzle with vegetable oil and sprinkle remaining turmeric on top.
- Roast for about 15 minutes or until golden brown and crispy, flipping halfway through for even crunchiness.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg