Notes & Variations
Substitute for black mustard seeds. Substitute this with half a teaspoon of whole grain mustard. However, the latter is more concentrated so make sure to start with a little dash, then taste and adjust as needed. Don’t hesitate to play with the spices. I use basic spices but you can totally mix it up. If you don’t have cumin seeds, you can use cumin powder. You can add curry powder, garam masala, fresh ginger, garlic or other warm Indian spices. Other variations: For instance, add a handful of cherry tomatoes for sweetness, chopped spinach in the last few minutes, drained canned chickpeas for protein, or even some cauliflower to bulk it up! Use waxy potatoes. These hold their shape after cooking, and have higher moisture content so they turn out fluffier. I use Yukon Gold (aka Maris Piper or “baking” potatoes) but you can also use red potatoes, fingerlings,
👩🏽🍳 Make Bombay potatoes from scratch!
Choose potatoes that are similar in size so that they cook evenly. Boiling time will depend on the type and size of potato. Baby potatoes take ~10 minutes while quartered Yukon Gold will take about 14 minutes (from when the water starts boiling). Crispiness depends on the type of potato, the size of potato chunks and the skillet or pan used. I use a non-stick skillet (this ridiculously non-stick Caraway fry pan) or a well-seasoned cast iron skillet. It’s never let me down! Adjust spiciness to your preferred level. I use Kashmiri red chili powder in this recipe, so a little goes a long way. You can substitute this with paprika, cayenne or reduce the quantity to meet your spice tolerance.
🍴 What to serve with roast Bombay potatoes
I love eating these spicy Indian potatoes by themselves, but here are three more great ways to eat them: This typically takes around 10 to 12 minutes from when the water is at a rolling boil, depending on age, type, and size. Peel potatoes, set aside after draining. Give them a good stir to get the spices nicely dispersed. Then, cook untouched for about 3 to 4 minutes to create delicious spicy potatoes. The chickpea flour helps crisp up the potatoes and helps the spices adhere to the potatoes better (this is a trick that my mom has used for ages!)
Storing & Reheating
You can store leftover potatoes in an airtight container in the fridge for up to 2 days. You could reheat in a microwave, but popping them back into the pan will give you crispier potatoes. I don’t recommend freezing potatoes (they tend to get mushy and reheating doesn’t replicate the crispy texture nearly as well). If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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If you’re looking for Indian dishes, check out these curries and street foods.
📖 Recipe
