Bring the vibrant flavors of India to your table with this Authentic Bombay Potatoes recipe. These spicy potatoes are coated with a unique chickpea flour slurry and traditional Indian spices, resulting in a savory, satisfying dish with a delightfully crisp exterior. Perfect as a side dish, these potatoes are ideal for any meal, adding a burst of color, flavor, and warmth to your plate.
Ingredients:
Spice Mix
- 4 teaspoons water (for slurry)
- 4 tablespoons chickpea flour (besan)
- 2 teaspoons turmeric powder (divided)
- 2 teaspoons salt
- 1½ teaspoons Kashmiri red chili powder (adjust to taste)
Bombay Potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds (or substitute ½ teaspoon whole grain mustard)
- 1½ teaspoons cumin seeds (or substitute cumin powder)
- 6 medium Yukon Gold potatoes, diced
Instructions:
- Prepare the Spice Slurry: In a small bowl, combine chickpea flour, half of the turmeric powder, salt, and red chili powder. Gradually add water, mixing until a smooth, thick slurry forms. Set aside.
- Cook the Potatoes: Bring a large pot of water to a boil, add the diced potatoes, and parboil for about 5-7 minutes, or until they’re just starting to soften. Drain and set aside.
- Sauté the Spices: Heat vegetable oil in a large skillet over medium heat. Add mustard seeds and wait until they start to pop, then add cumin seeds (or cumin powder) and the remaining turmeric powder. Sauté briefly until the spices are fragrant.
- Combine and Cook: Add the parboiled potatoes to the skillet, stirring to coat them with the spiced oil mixture. Pour the chickpea flour slurry over the potatoes, mixing well until each potato piece is evenly coated.
- Finish Cooking: Continue to cook over medium heat, stirring occasionally, until the potatoes are golden brown and crispy on the edges. This should take about 10-12 minutes.
- Serve: Transfer the Bombay potatoes to a serving dish. Garnish with fresh cilantro if desired and serve hot as a side or snack.
Conclusion:
These Authentic Bombay Potatoes are a spicy and savory way to enjoy potatoes with an Indian twist. The chickpea flour slurry coats each piece, creating a crisp, flavorful crust, while the cumin and mustard seeds add a wonderful aroma and warmth. Serve them hot with naan, rice, or as a side dish to any main course, and enjoy a bit of Bombay flavor from the comfort of your home.
Authentic Bombay Potatoes – A Spicy Indian Potato Delight
These Authentic Bombay Potatoes are a spicy andsavory way to enjoy potatoes with an Indian twist. The chickpea flour slurrycoats each piece, creating a crisp, flavorful crust, while the cumin andmustard seeds add a wonderful aroma and warmth.
Ingredients
Spice Mix
- 4 teaspoons water for slurry
- 4 tablespoons chickpea flour besan
- 2 teaspoons turmeric powder divided
- 2 teaspoons salt
- 1½ teaspoons Kashmiri red chili powder adjust to taste
Bombay Potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds or substitute ½ teaspoon whole grain mustard
- 1½ teaspoons cumin seeds or substitute cumin powder
- 6 medium Yukon Gold potatoes diced
Instructions
- Prepare the Spice Slurry: In a small bowl, combine chickpea flour, half of the turmeric powder, salt, and red chili powder. Gradually add water, mixing until a smooth, thick slurry forms. Set aside.
- Cook the Potatoes: Bring a large pot of water to a boil, add the diced potatoes, and parboil for about 5-7 minutes, or until they’re just starting to soften. Drain and set aside.
- Sauté the Spices: Heat vegetable oil in a large skillet over medium heat. Add mustard seeds and wait until they start to pop, then add cumin seeds (or cumin powder) and the remaining turmeric powder. Sauté briefly until the spices are fragrant.
- Combine and Cook: Add the parboiled potatoes to the skillet, stirring to coat them with the spiced oil mixture. Pour the chickpea flour slurry over the potatoes, mixing well until each potato piece is evenly coated.
- Finish Cooking: Continue to cook over medium heat, stirring occasionally, until the potatoes are golden brown and crispy on the edges. This should take about 10-12 minutes.
- Serve: Transfer the Bombay potatoes to a serving dish. Garnish with fresh cilantro if desired and serve hot as a side or snack.