Bombay Potatoes (Spicy Indian Roast Potatoes)

Course: Side Dish

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 199kcal

My Bombay potatoes use a chickpea flour coating for maximum crispiness — a trick from my mom. Vegan, gluten-free, ready in 40 minutes.

¼ cup chickpea flour besan
1 teaspoon ground turmeric
2 teaspoons kosher salt
1½ teaspoons Kashmiri chili powder or ½ teaspoon cayenne plus 1 teaspoon paprika
4 teaspoons water
For garnish:
8 to 10 fresh curry leaves optional
2 tablespoons fresh cilantro chopped (optional)

Bring a large pot of water to a boil. Add 1 teaspoon turmeric. Quarter the potatoes (no need to peel) and add to the boiling water. Cook 10 to 15 minutes until fork-tender but not falling apart, starting to check at 10 minutes. Drain, rinse under cold water to cool, then peel. The skins should slip off easily.
In a large bowl, whisk together the chickpea flour, 1 teaspoon turmeric, salt, and Kashmiri chili powder. Add the peeled potatoes and toss gently to coat. Add 4 teaspoons water and toss again. The water helps the spices stick. Don't add more.
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the mustard seeds. When they sputter and pop (about 30 seconds), add the cumin seeds and toast for 20 seconds until fragrant.
Add the spice-coated potatoes to the skillet. Spread in a single layer and cook undisturbed for 3 to 4 minutes until golden on the bottom. Stir gently, then cook another 3 to 4 minutes. Continue turning until golden brown and crispy on all sides, 8 to 10 minutes total.
Remove from heat. Add curry leaves if using and toss; they sizzle and crisp in the residual heat. Garnish with cilantro and serve hot.

The chickpea flour coating is the crispiness secret. Without it, toss potatoes directly in the dry spices. Still good, takes a few extra minutes to crisp.
Wait until the mustard seeds pop before adding cumin. This blooms the spices and builds the foundation flavor.
Kashmiri chili powder gives color and moderate heat. For milder, reduce to 1 teaspoon or use all paprika. For more heat, add a pinch of cayenne.
Curry leaves are small, shiny, aromatic. Find them at Indian grocery stores or in the freezer section.
Storage: Refrigerate up to 4 days. Reheat in a skillet with a drizzle of oil, or bake at 400°F for 10 minutes to re-crisp.