Authentic Bombay Potatoes

Bombay potatoes are quick, spicy Indian roast potatoes. They are crispy on the outside, soft on the inside, and come together in 30 minutes.

What you Need

Prep the potatoes


Parboil quartered potatoes until fork tender. Peel potatoes, set aside after draining.

Prep spice mixture


Mix turmeric, red chili powder, and chickpea flour to create a spice mix.

Toss potatoes to spice mix


Toss the cooked potatoes in spice mix. Add some water to help bind the spices.

Pan fry spices


Heat oil in a skillet. Add black mustard seeds, then add cumin seeds. Add excess slurry from potatoes.

Pan fry potatoes


Toss potatoes to skillet for pan frying. Give a good stir. Cook untouched for about 3 to 4 minutes.



Turn off the heat. Serve with fresh chopped cilantro.

- Don't overcook the potatoes. - Dredge parboiled potatoes with chickpea flour and spices before pan frying them.

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