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Crispy, spicy pan-fried potatoes from Andhra cuisine. This simple yet flavorful side dish gets its unique taste from a special finishing powder of peanuts and garlic, perfect with rice and sambar.
For 4 servings
Prepare the Potatoes
Make the Finishing Spice Powder
Temper Spices and Sauté Aromatics
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Crispy, spicy pan-fried potatoes from Andhra cuisine. This simple yet flavorful side dish gets its unique taste from a special finishing powder of peanuts and garlic, perfect with rice and sambar.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 302.59 calories per serving with 5.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Fry the Potatoes
Finish and Garnish
Use par-boiled baby potatoes, halved or quartered, instead of regular potatoes. You can leave the skin on for extra texture.
For a satvik version, you can skip the onion and garlic. The dish will still be flavorful from the tempering and spice powder.
Add bell peppers (capsicum) or green beans along with the potatoes for added nutrition and color. Add them after the onions are cooked.
Add 1-2 slit green chilies along with the curry leaves during the tempering step for an extra kick of heat.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy, making this dish a fulfilling side.
Potatoes are high in potassium, an essential mineral that helps regulate blood pressure and fluid balance in the body.
Spices like cumin and the fiber from potatoes and peanuts can aid in digestion and promote a healthy gut.
Peanuts provide monounsaturated fats, which are beneficial for heart health, along with plant-based protein.
Aloo Vepudu can be part of a balanced meal. Potatoes provide carbohydrates and potassium. However, it is shallow-fried in oil, which increases its calorie content. To make it healthier, you can reduce the amount of oil or try making it in an air fryer.
One serving of Aloo Vepudu (approximately 170g) contains around 290-320 calories, primarily from the potatoes, oil, and peanuts.
Yes, you can make a simpler version without the peanut powder. It will be a basic potato fry. The peanut-garlic powder is what gives Aloo Vepudu its distinctive Andhra flavor and texture.
Ensure your pan is well-heated before adding the oil and potatoes. Using a non-stick or well-seasoned cast-iron pan also helps. Don't stir the potatoes too frequently; let them form a crust before flipping.
Store leftover Aloo Vepudu in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave. Note that the potatoes will lose their crispiness upon refrigeration.