Ever had delicious spicy Bombay potatoes at an Indian food restaurant and wondered just how they get something as simple as potatoes to taste so incredible? This is one way. Another secret for the perfect spicy Bombay potatoes is in the cooking oil. I find that using mustard oil instead of any other option gives my Indian food dishes that little extra burst of authentic taste, so try using mustard oil in this recipe if you can. But because mustard oil isn’t always easy to find, try one of these other options to add a little extra flavor: coconut oil, ghee, peanut oil or a combination of these oils.
This spicy Indian bombay potatoes recipe is an easy vegetarian and vegan Indian dish that really packs the heat with five fresh green chilies. If you like your Indian food spicy, add a couple extra chilies, or cut back to reduce the spice a bit.
This recipe is both vegetarian and vegan. If you need it to be gluten-free, swap out the flour for a gluten-free flour and be sure to use gluten-free tamari in place of the regular soy sauce. The remaining ingredients are all gluten-free.
What You’ll Need
• 3 tbsp. flour
• 1/2 tsp. salt
• 2 potatoes (chopped into about 1-inch chunks)
• Oil for frying
• 5 green chilies (minced)
• 3 cloves garlic (minced)
• 2 tsp. soy sauce
• 1 tbsp. chili sauce (or hot sauce)
• 3 tbsp. tomato paste
• 1/2 tsp. sugar
• Dash of salt and pepper to taste
• 2 tbsp. fresh cilantro (chopped)
• 3 green onions (chopped)
How to Make It
1. Combine the flour, 1/2 tsp salt and a bit of water in a bowl, adding just enough water to make a pancake-like batter. Whisk together until smooth.
2. Coat each potato piece with the batter and deep-fry in oil until golden brown on all sides.
3. In a separate skillet, heat the minced green chilies, minced garlic, soy sauce, chili sauce or hot sauce and tomato paste in a bit of oil, stirring well. Add the sugar, salt and pepper and the potatoes, and stir well to coat the potatoes with spices.
1. Remove from heat and garnish with fresh chopped cilantro and chopped green onions.