Authentic Bombay Potatoes (Print Version)
# Ingredients:
→ Spice Mix
01 -
4 tablespoons chickpea flour
02 -
2 teaspoons turmeric powder, divided
03 -
2 teaspoons salt
04 -
1½ teaspoons Kashmiri chili powder, adjust to taste
05 -
4 teaspoons water, for slurry
→ Main Ingredients
06 -
6 medium Yukon Gold potatoes
07 -
2 tablespoons vegetable oil
08 -
1 teaspoon mustard seeds (or ½ teaspoon whole grain mustard)
09 -
1½ teaspoons cumin seeds (or equivalent cumin powder)
→ Optional Garnish
10 -
Fresh curry leaves or cilantro
# Instructions:
01 -
Bring a pot of water to boil with half the turmeric powder. Quarter the potatoes (unpeeled) and add them to the water. Boil for 10-15 minutes after reaching a rolling boil until fork-tender, checking frequently to avoid overcooking.
02 -
In a medium bowl, whisk together the chickpea flour, remaining turmeric, salt, and Kashmiri chili powder until well combined.
03 -
Drain the potatoes in a colander and rinse under cold water to stop the cooking process. Peel the potatoes while still warm (the skins should remove easily). Transfer the peeled potatoes to the bowl with the spice mixture.
04 -
Toss the potatoes in the spice mixture until evenly coated. Add approximately 4 teaspoons of water to create a slurry that adheres to the potatoes, being careful not to add excess moisture.
05 -
Heat vegetable oil in a skillet over medium heat. Once shimmering, add mustard seeds and wait for them to sputter. Add cumin seeds and toast for about 20 seconds, being careful not to burn them.
06 -
Add the spice-coated potatoes to the skillet without overcrowding. Stir well and cook for 3-4 minutes, then stir again and cook for another 3-4 minutes until the potatoes develop a golden-brown crust.
07 -
Remove from heat once potatoes are golden brown. Garnish with fresh curry leaves or cilantro if desired. Serve hot alongside naan, rice, or your preferred main dish.
# Notes:
01 -
If using cumin powder instead of seeds, add it after incorporating the potatoes into the skillet.
02 -
Curry leaves are traditional and differ significantly from bay leaves in flavor.
03 -
The chickpea flour coating creates the signature crispy exterior characteristic of authentic Bombay potatoes.