It is a dish prepared with potatoes and is mainly eaten in the Mumbai region (Bombay) Spices such as garam masala, turmeric, cumin, and mustard seeds make it a delicious recipe. We also cover it with a layer of chickpea flour, then it becomes extra tasty! It can be served as a side dish or as a main dish.
What do you need for 4 portions?
3 tbsp besan flour (chickpea flour)
1 tsp salt
0,5 tsp chili powder
1 tsp turmeric powder
1 tsp coriander powder
3 tbsp water
1,5 tbsp sunflower oil
1 tsp mustard seeds
1 tsp cumin seeds
4 large potatoes
A hand fresh coriander leaves (optional)
What should you do?
Peel the potatoes and then cut them into 4 pieces. Boil the potatoes in hot water, along with 0.5 tsp turmeric for 10 minutes.
Meanwhile, you can prepare the chickpea mixture. In a medium-sized bowl, add the chickpea flour (3 tbsp), 0.5 tsp turmeric, 0.5 tsp chili powder, 1 tsp coriander powder, and 1 tsp salt to the bowl and stir well.
Check after 10 minutes if the potatoes are cooked by piercing them with a fork. If it goes through easily, the potatoes are ready. If it doesn't, cook a little longer. Be careful that they don't become too soft and break.
Once the potatoes are cooked, turn off the stove and drain the water. You can add the potatoes to the bowl with the spice mix. Stir gently and add a little bit of water if necessary, so that the spice mixture sticks well to the potatoes.
Heat 1.5 tbsp sunflower oil in a frying pan on medium heat, and add 1 tsp mustard seeds and 1 tsp cumin seeds to the pan. Roast for about 30 seconds until the herbs begin to sputter.
Next, add the potatoes to the pan, stir well and let them fry until golden brown in color.
Serve the potatoes and sprinkle with some fresh coriander if desired.
! We prefer to eat Bombay aloo in combination with boiled green beans and roti!