Bombay Potatoes
A classic Indian side dish, Bombay Potatoes couldn't be simpler to make at home. West meets East in this spicy, savoury, crispy and crunchy delicious eastern treat.
Ingredients
- 4 tsp Vegetable Oil
- 1 tbsp Mustard Seeds
- 2 Pinches of Chilli Powder
- 0.5 tsp Ground Turmeric
- 300 g Blas y Tir Potatoes, boiled in their skins & cut into small chunks
Method
- Heat the oil in a pan on a medium heat setting.
- To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
- Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
- Fry this mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
- Serve immediately.
Top Tip
Fancy something a little hotter? Add as much or as little chilli powder as you like!