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Bombay Potatoes

Bombay Potatoes

Bombay in western India is now called Mumbai but this Indian restaurant perennial served predominantly in the UK can be made quite easily at home in place of jackets or chips.


bar Bombay Potatoes

Picture by Werner Van Peppen

Serves 4
 
Ingredients:

4 tbsp sunflower or rapeseed oil
1/4 tsp brown or black mustard seeds (rai)
1/2 tsp turmeric
1/4 tsp salt
400g fluffy potatoes, peeled, boiled and cut into 4 pieces
1/4 tsp chilli powder, chilli flakes or 3-4 dried red chillies

   
Method:  

Heat the pan on a medium setting and add the oil.
To check that the oil is hot enough, add a few mustard seeds. If they pop, the oil is ready. Then add the remainder of the mustard seeds.

Tip in the turmeric and salt. Mix well.

Fry the pungent mixture for about 30 seconds and then add the potatoes. Fry for about 4-5 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Add the chilli powder, chilli flakes or chillies and mix well. Cover the pan and cook on a low heat for a few minutes more if necessary.

Serve immediately with pitta breads and a crisp green salad.

 

(c) 2012

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