Bombay Potatoes (Spicy Indian Roast Potatoes)
User Reviews
5
Bombay Potatoes (Spicy Indian Roast Potatoes)
Description
To prepare Bombay Potatoes, quartered Yukon Gold potatoes are parboiled in water seasoned with turmeric until fork-tender but not fully soft. After cooling and peeling, the potatoes are tossed in a mixture of chickpea flour, more turmeric, red chili powder, and salt combined with water to form a slurry that coats them evenly. This mixture helps create a crispy coating when roasted or fried with mustard and cumin seeds that add aromatic notes.
The potatoes are cooked with vegetable oil and spices that deepen the flavor and create a crisp outer layer while maintaining a tender interior. The use of dried spices and chickpea flour gives the potatoes an earthy, slightly spicy character with a crunchy texture.
This side dish complements spiced Indian meals or can be served as a flavorful roasted potato option alongside other dishes. Adjusting the chili powder allows customization of heat level. Using Kasmiri chili powder provides a potent but flavorful heat, while paprika offers milder warmth.
The chickpea flour contributes to extra crispiness. If unavailable, simply coating the potatoes in the spice mix and cooking longer will achieve a crispier finish, though less pronounced than with chickpea flour.
Ingredients
Spice Mix
- 4 teaspoons water to form slurry with chickpea flour
- 4 tablespoons chickpea flour
- 2 teaspoons turmeric powder divided
- 2 teaspoons salt
- 1½ teaspoons red chili powder Kashmiri chili powder, adjust to taste!
Bombay Potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds substitute ½ teaspoon whole grain mustard
- 1½ teaspoons cumin seeds substitute with cumin powder
- 6 potato medium sized, Yukon Gold
Instructions
Parboil the potatoes
- Bring a pot of water to boil along with turmeric powder. Quarter potatoes (no need to peel) and drop them in water. Boil for 10-15 minutes, after you start to see bubbles appear in the water (rolling boil). Note: At 10 minute mark, check if potatoes are fork-tender. Otherwise, let them cook a bit more, checking every minute. You don't want to over boil them.
Prepare spice mix
- In a medium sized bowl (that can hold all the potatoes) add the chickpea flour, remaining turmeric, salt, and red chili powder and give it a good whisk.
Make Bombay Potatoes!
- Once the potatoes are done boiling, remove from heat using a colander or slotted spoon. Rinse the potatoes under cold water to stop them from further cooking and peel the potatoes (the peels should come right off)
- Drop the peeled potatoes into the bowl with the spice mix and give it a good toss to coat them evenly. Now, add about 4 teaspoons of water to make sure the spices stick to the potatoes. Don't add too much water!
- In a skillet, heat vegetable oil on medium heat.
- Once the oil starts to glisten, add mustard seeds. Then, once the mustard seeds starts sputtering, add cumin seeds. Toast for about 20 seconds taking care not to burn the seeds. Note: You can skip the mustard seeds if you don't have them, and add the cumin seeds straight to the oil. If you plan to use cumin powder, skip this step entirely and add the cumin powder after you add the potatoes.
- Toss the potatoes into the skillet, taking care not to overcrowd them. Give them a good stir and let them cook for about 3 to 4 minutes. Then give them one more good stir and let them cook another 3 to 4 minutes. Your potatoes should be golden brown by this time. If not, give it a few more minutes until they are.
- Once they are golden brown, turn the heat off, garnish with some curry leaves (note: these are not bay leaves!) or cilantro if you wish, and serve hot with naan, rice or any other main dish of choice.
Notes
- Chickpea flour coating creates crunchier potatoes; omit if unavailable but expect less crispiness.
- Adjust spice heat by swapping Kashmiri red chili powder for milder paprika if preferred.
- Peel potatoes after parboiling; the skin should loosen for easy removal.
- Check potato tenderness while boiling to avoid overcooking; they should be fork-tender but firm enough to hold shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 804mg | 34% |
| Potassium | 980mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 42mg | 47% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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