Best 4 Bombay Potatoes Recipes
# Bombay Potatoes: A Flavorful Indian Dish with a Twist
Bombay potatoes, also known as batata vada, are a popular Indian appetizer or snack that combines the flavors of potato dumplings, spices, and a unique chickpea flour batter. This delectable dish is a staple in many Indian households and is often served with chutney or raita.
If you're craving a flavorful and satisfying snack, here are two variations of the classic Bombay potato recipe that you can try:
1. **Traditional Bombay Potatoes:** This recipe takes you through the steps of making authentic Bombay potatoes using simple ingredients like potatoes, chickpea flour, onions, and a blend of aromatic spices. With detailed instructions and tips, you'll learn how to create the perfect crispy and flavorful potato dumplings that are sure to impress your taste buds.
2. **Baked Bombay Potatoes:** For a healthier twist on the classic dish, this recipe offers a baked version of Bombay potatoes. Using wholesome ingredients and a combination of herbs and spices, this recipe creates a delightful snack that is lower in fat and calories while maintaining the same irresistible taste and texture.
Both recipes provide step-by-step instructions, ingredient lists, and helpful tips to help you prepare this delicious Indian snack. Whether you prefer the traditional fried version or the healthier baked alternative, these recipes will guide you through the process of making Bombay potatoes that are sure to tantalize your palate.
BOMBAY POTATOES
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
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
This makes the perfect accompaniment to any curry - vegetarian or meat based. They are very easy to make and the fresh flavors are so much better when you cook it yourself. Give it a go.
Provided by Jamie Oliver
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander.
BOMBAY BREAKFAST POTATOES
By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don't plan on using the Indian-inspired spices, you'll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 9h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
- Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
- Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.
- Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
- Remove potatoes from the refrigerator and cut in half once more.
- Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.
- Transfer potatoes to a plate and top with cilantro.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 19.7 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 91.8 mg, Sugar 1.5 g
BOMBAY SWEET POTATOES
Make and share this Bombay Sweet Potatoes recipe from Food.com.
Provided by ellie_
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain.
- In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally.
- Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender.
- Top with cilantro.
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart during cooking.
- Cut the potatoes into uniform pieces: This will help them cook evenly.
- Don't overcrowd the pan: Give the potatoes enough space to brown and crisp.
- Don't stir the potatoes too often: Stirring them too much will prevent them from getting crispy.
- Season the potatoes generously: Use a variety of spices, such as cumin, coriander, turmeric, and garam masala, to give the potatoes flavor.
- Serve the potatoes hot: Bombay potatoes are best served hot out of the pan.
Conclusion:
Bombay potatoes are a delicious and versatile dish that can be served as a side dish, appetizer, or main course. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure your Bombay potatoes turn out perfect every time.
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