Bombay Potatoes (Spicy Indian Roast Potatoes)

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5 from 252 votes

Bombay Potatoes feature parboiled Yukon Gold potatoes coated in a turmeric- and chickpea flour-based spice slurry, then roasted for a spicy, crispy texture. The seasoning includes turmeric, red chili powder, salt, mustard and cumin seeds for warmth and aroma. This dish delivers a robust, slightly spicy flavor and firm yet crispy potato bite typical of Indian roast potato preparations.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 6 servings

Calories: 230 kcal

Course: Side Dish

Cuisine: Indian

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 230

% 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.