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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.
Boil and Prepare Potatoes
Prepare the Tempering (Popu)
Sauté Onions and Add Potatoes
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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.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 234.41 calories per serving with 4.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Roast for Crispy Texture
Final Seasoning and Serving
Add 4-5 cloves of crushed garlic along with the tempering for a pungent, aromatic flavor.
For extra flavor, sprinkle 1 teaspoon of sambar powder or a simple coriander-cumin powder along with the red chili powder at the end.
Use baby potatoes instead. Boil them, peel (or leave the skin on), and fry them whole or halved.
This dish is often made without onions. Simply skip the onion and add the potatoes directly after the tempering is ready.
Potatoes are a rich source of complex carbohydrates, which are the body's primary fuel source, providing sustained energy.
Potatoes are a good source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Spices used in the tempering, such as cumin seeds and curry leaves, are traditionally known to stimulate digestive enzymes and promote gut health.
Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties that help protect the body from cellular damage.
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.
Bangaladumpa Vepudu is a source of carbohydrates from potatoes, providing energy. However, as it is a shallow-fried dish, it contains a moderate amount of oil. It is best enjoyed in moderation as part of a balanced meal with protein and other vegetables.
A typical serving of Bangaladumpa Vepudu contains approximately 180-220 calories. The exact number can vary based on the amount of oil used and the size of the potatoes.
Waxy potatoes like Yukon Gold, red potatoes, or other all-purpose potatoes are ideal because they hold their shape well after boiling and frying, preventing them from becoming mushy.
Yes, you can boil, peel, and cube the potatoes up to a day in advance. Store them in an airtight container in the refrigerator. This can actually help them firm up and become even crispier when fried.
Potatoes can become mushy if they are over-boiled, if you stir them too aggressively in the pan, or if you use a starchy potato variety like Russet, which tends to fall apart more easily.