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Spicy Bombay Potatoes
Serves 6 |
Quick and crispy with just the right amount of spice.
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Ingredients:
| 6 golden potatoes, peeled |
| 2 teaspoons salt |
| 4 tablespoons chickpea flour |
| 2 teaspoons turmeric powder |
| 1 1/2 teaspoons red chili powder |
| 4 teaspoons water |
| 2 tablespoons vegetable oil |
| 1/2 teaspoon whole grain mustard |
| 1 1/2 teaspoons cumin powder |
Directions:
- Quarter the potatoes. Set aside.
- Fill a pot with water and bring to a boil over high heat. Add the potatoes to the pot. Boil for 10-15 minutes, until potatoes are fork tender.
- While the potatoes are cooking, whisk together the salt, chickpea flour, turmeric powder, and red chili powder in a large mixing bowl.
- Drain the potatoes into a colander, then rinse under cold water.
- Place the potatoes in the mixing bowl. Toss to coat. Then add the water and toss again.
- Add the vegetable oil, whole grain mustard and cumin powder in a large skillet, stir together until combined. Bring to medium heat. Add the potatoes, cook for 3 minutes. Then stir the potatoes and cook for another 3 minutes, until golden brown. Remove from heat.
- Transfer the potatoes to serving plates. Enjoy!
| Main Ingredient: | Potato |
| Cooking Method: | Stovetop |
| Course: | Side |
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