Best 4 Authentic Bombay Potato Recipes

**Authentic Bombay Potatoes: A Culinary Journey into Mumbai's Vibrant Street Food**

In the bustling heart of Mumbai, where the streets are alive with a symphony of sounds and aromas, there lies a culinary gem that has captured the hearts of locals and visitors alike: Bombay potatoes. These crispy, golden-brown potato delights are a staple of Mumbai's street food scene, tantalizing taste buds with their unique blend of flavors and textures. From classic roadside stalls to upscale restaurants, Bombay potatoes have become an iconic representation of the city's vibrant food culture.

This article presents a collection of authentic Bombay potato recipes that will transport you to the vibrant streets of Mumbai. From the traditional batata vada to the innovative Bombay potato sandwich, these recipes offer a diverse range of culinary experiences that showcase the versatility of this beloved dish. With step-by-step instructions and helpful tips, home cooks of all skill levels can recreate these mouthwatering delicacies in their own kitchens.

**1. Classic Batata Vada:** Dive into the quintessential Bombay potato experience with this classic batata vada recipe.Crispy potato dumplings, infused with aromatic spices and herbs, are coated in a chickpea batter and fried until golden perfection. Serve these vadas with tangy tamarind chutney and spicy green chutney for an authentic street-style treat.

**2. Bombay Potato Sandwich:** Embark on a culinary adventure with this unique Bombay potato sandwich. Layers of crispy potato patties, topped with a tangy green chutney, sweet tamarind chutney, and a sprinkle of spicy red chili powder, are sandwiched between soft bread. This innovative sandwich is a perfect blend of flavors and textures that will tantalize your taste buds.

**3. Bombay Potatoes with Peas and Corn:** Indulge in a delightful variation of Bombay potatoes with this vibrant recipe.Tender potatoes, peas, and corn are tossed in a flavorful mixture of spices, herbs, and tangy tamarind sauce. This colorful dish is a perfect side dish or a light meal, offering a harmonious balance of flavors and textures.

**4. Bombay Aloo:** Experience the simplicity and elegance of this traditional Bombay aloo recipe.Potatoes are simmered in a rich tomato-onion gravy, infused with aromatic spices and fresh cilantro. This comforting dish is a staple in many homes across Mumbai, offering a taste of authentic home-style cooking.

**5. Bombay Potatoes with Yogurt Sauce:** Discover a refreshing twist on Bombay potatoes with this yogurt-based recipe.Crispy potato patties are drizzled with a creamy yogurt sauce, flavored with aromatic herbs and spices. This unique combination of flavors and textures creates a delightful dish that is perfect for any occasion.

**6. Bombay Potato Chaat:** Embark on a flavor-packed journey with thisBombay potato chaat recipe.Crispy potato patties are topped with a medley of tangy chutneys, yogurt, crunchy sev, and a sprinkle of chaat masala. This popular street food snack is a symphony of flavors and textures that will leave you craving more.

Here are our top 4 tried and tested recipes!

BOMBAY POTATOES

Bombay Potatoes image

A yummy Indian side dish, Bombay potatoes are vegan, super simple to make, and family friendly to boot. I have lived in both India and the UK, where this is a popular dish, and this is the one Indian dish that I make that tastes super authentic.

Provided by Diana Moutsopoulos

Categories Side Dish Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and cubed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 tablespoons minced onion

Steps:

Place cubed potatoes in a saucepan and cover with water. Cover with a lid and bring to a boil over medium-high heat. Once water is boiling, cook until potatoes are just tender, 5 to 10 minutes. Drain well and set aside.
Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds and heat until they start to pop. Add turmeric, coriander, cayenne pepper, and salt. Cook and stir until spices are fragrant, up to 1 minute, watching carefully so spices do not burn. Add onion and cook until softened, 2 to 3 minutes.
Add drained potatoes to the skillet and increase heat to medium-high. Cook and stir to thoroughly coat the potatoes with the spice mixture. Taste and season with more salt, if desired. Serve immediately.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 39.2 g, Fat 11 g, Fiber 5.4 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 305.1 mg, Sugar 2.1 g

BOMBAY POTATOES

Bombay potatoes image

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Provided by Esther Clark

Categories Side dish

Time 40m

Number Of Ingredients 13

Ingredients

1 thumb-sized piece ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
small bunch coriander, chopped

Steps:

Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

BOMBAY POTATOES RECIPE

Bombay potatoes recipe image

This spicy Bombay potatoes recipe is full of classic Indian spices, tangy onions, soft potatoes making a delicious side dish with a traditional curry

Provided by Jessica Dady

Categories Starter

Time 40m

Yield Serves: 4

Number Of Ingredients 9

Ingredients

500g potatoes, peeled and cut into chunks
3tbsp vegetable oil
1 small onion, peeled and chopped
1 red chilli pepper, deseeded and chopped
1tsp black mustard seeds
1tsp cumin seeds
tsp ground turmeric
Salt and freshly ground black pepper
Warmed naan bread, natural yoghurt and fresh coriander leaves, to serve

Steps:

Boil the potatoes in a large pan of lightly salted water for 10-12 mins or until just tender. Drain well.
Heat the oil in a large deep frying pan and fry the onion for 5-6 mins until golden. Add the chilli pepper, seeds and turmeric and fry, stirring for 1-2 mins until fragrant.
Add the drained potatoes fry, stirring, over a medium-high heat for about 10 mins until golden. Season with salt and freshly ground black pepper. Serve piled onto warm naan breads topped with a spoonful of yoghurt and a few fresh coriander leaves.

Nutrition Facts : @context https

BOMBAY POTATOES (ALOO)

Bombay Potatoes (Aloo) image

An accompanying dish or snack

Provided by sweetunique

Time 45m

Yield Serves 4

Number Of Ingredients 11

Ingredients

500g potatoes - Aloo
2 tbs vegetable oil
Ã‚Â½ large onion - diced
2.5cm cube of fresh ginger - shredded (or 1 tsp ginger powder)
1 tsp chilli powder (optional)
1 tsp (white) cumin seeds - jeera
1 tsp garam masala
1 tsp mango powder (optional)
1 tsp mustard seeds
1 tsp sesimi seeds
1 tsp turmeric

Steps:

Scrub the potatoes well and cut to bite size (no need to peel). Place potatoes in a pan of salted boiling water and boil until cooked but still firm.
Heat the vegetable oil in a frypan. Fry the cumin and mustard seeds until they start to pop, put to one side.
Fry the ginger for about a minute, put to one side.
Fry the onion until opaque not quite soft, then add the turmeric, mango powder, chili powder and cook together for 2 minutes. Combine the cumin, mustard seeds, sesimi seeds and cooked ginger with the spiced onion adding a little of the potato's salt water if needed to form a runny paste and add the garam masala.
Add the potatoes to the fry pan mixture and stir gently until fully coated.
Serve Bombay potato - Bombay aloo hot or cold.
Calories in a portion (200g) of Bombay potatoes: 200kcal+

Tips:

Use the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, are best for this dish because they hold their shape well and don't get mushy.
Boil the potatoes whole: This helps them cook evenly and prevents them from breaking apart.
Don't overcook the potatoes: They should be tender but still have a little bite to them.
Use a heavy-bottomed pan: This will help distribute the heat evenly and prevent the potatoes from burning.
Add the spices gradually: Start with a small amount and add more to taste. This will help you avoid overwhelming the potatoes with spice.
Serve the potatoes hot: They're best enjoyed fresh out of the pan.

Conclusion:

Bombay potatoes are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. They're perfect for a weeknight dinner or a casual gathering. With their crispy exterior and tender, flavorful interior, these potatoes are sure to be a hit with everyone who tries them.