Bangaladumpa Vepudu
A classic Andhra-style potato stir-fry that's crispy on the outside and fluffy inside. This simple, spicy side dish comes together quickly and is packed with flavor from a traditional tempering of lentils and spices.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Boil and Prepare Potatoes
- b.Wash the potatoes thoroughly. Place them in a pot and cover with water. Bring to a boil and cook for 15-20 minutes until they are fork-tender but still hold their shape. Be careful not to overcook them.
- c.Drain the hot water and allow the potatoes to cool completely. This helps them firm up.
- d.Once cooled, peel the skins and chop the potatoes into 1-inch cubes. Gently pat them dry with a paper towel to remove excess moisture, which is key for a crispy fry.
- 2
Step 2
- a.Prepare the Tempering (Popu)
- b.Heat oil in a wide, heavy-bottomed pan or cast-iron skillet over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
- d.Lower the heat to medium, then add cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown.
- e.Add the broken dried red chilies and fresh curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
- 3
Step 3
- a.Sauté Onions and Add Potatoes
- b.Add the finely chopped onions to the pan and sauté for 4-5 minutes until they become soft and translucent.
- c.Add the cubed potatoes to the pan along with turmeric powder and salt. Gently toss everything together, ensuring the potatoes are evenly coated with the tempering and spices.
- 4
Step 4
- a.Roast for Crispy Texture
- b.Spread the potatoes in a single layer across the pan. This is crucial for achieving a crispy exterior.
- c.Reduce the heat to medium-low and cook for 10-12 minutes. Let the potatoes roast undisturbed for 3-4 minutes at a time before gently flipping them. This allows a golden-brown crust to form.
- d.Avoid stirring too frequently, as this can break the potatoes and make them mushy.
- 5
Step 5
- a.Final Seasoning and Serving
- b.Once the potatoes are well-roasted and crispy to your liking, sprinkle the red chili powder over them.
- c.Gently mix to combine and cook for 1-2 more minutes to cook the raw spice flavor out.
- d.Turn off the heat and garnish with freshly chopped coriander leaves.
- e.Serve hot as a side dish with rice and sambar, rasam, or dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest potatoes, use a cast-iron skillet or a heavy-bottomed non-stick pan.
- 2Do not overcrowd the pan. Cook in batches if necessary to ensure the potatoes fry rather than steam.
- 3Patting the boiled potatoes dry before frying is a key step to prevent them from getting soggy and helps them crisp up.
- 4Adding red chili powder at the very end prevents it from burning and preserves its vibrant color and flavor.
- 5Be gentle when stirring the potatoes to prevent them from breaking apart and becoming mushy.
- 6For a slightly different flavor, you can add 1/2 teaspoon of ginger-garlic paste along with the onions.
Adapt it for your goals.
With Garlic
Add 4-5 cloves of crushed garlic along with the tempering for a pungent, aromatic flavor.
With Spice PowderWith Spice Powder
For extra flavor, sprinkle 1 teaspoon of sambar powder or a simple coriander-cumin powder along with the red chili powder at the end.
Baby Potato VepuduBaby Potato Vepudu
Use baby potatoes instead. Boil them, peel (or leave the skin on), and fry them whole or halved.
No Onion VersionNo Onion Version
This dish is often made without onions. Simply skip the onion and add the potatoes directly after the tempering is ready.
Why this is on our healthy list.
Energy Source
Potatoes are a rich source of complex carbohydrates, which are the body's primary fuel source, providing sustained energy.
Rich in Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Aids Digestion
Spices used in the tempering, such as cumin seeds and curry leaves, are traditionally known to stimulate digestive enzymes and promote gut health.
Antioxidant Properties
Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties that help protect the body from cellular damage.
Frequently asked questions
To make it extra crispy, ensure you use a heavy-bottomed or cast-iron pan, don't overcrowd it, pat the boiled potatoes completely dry, and avoid stirring too often while they roast. Allowing them to sit on the hot pan creates a better crust.