Masala Potato Fry | Andhra Style

Alugadda vepudu is an Andhra style potato fry that is spicy, easy to make and absolutely delicious. In this recipe, boiled potatoes are fried until crispy along with onions and spices. The combination of warm spices like coriander, cumin and cinnamon, add a wonderful flavor to the dish.

This dry curry is a great side dish to any South Indian meal. It is perfect to serve with rice & dal. I actually love it over curd rice. Do give this recipe a try, I am sure you will love it as much as my family does.

About the Recipe

Potato is one of my family's favorite vegetable. They can eat it every single day without complaining. So, I try and make different dishes with it. My family loves these crispy llapingacho or this flavor packed Italian fried potatoes.

Potato fry is a very common dish around India. Though each region has it's own way of making this recipe, the final dish is equally scrumptious everywhere. Depending on the region, the use of spices and cooking method vary.

Here's a simple aloo fry recipe Andhra/ Telangana style. Use of ground spices to flavor dishes is typical of Telangana/ Hyderabad cuisine. Most of my MIL's recipes include ground cumin and coriander in them.

The other important spice that adds a unique taste to this dish is ground cinnamon. It adds a nice warm, sweet and spicy kick to this aloo gadda curry.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Alugadda vepudu:

• Potato aka aloo, bangaladumpa, alugadda - you can use any variety of potato for this recipe. Red, yukon gold, russet or baby potatoes - anything will work.
• Onions - you can use any variety you have on hand.
• Mustard & cumin seeds
• Curry leaves

Here are the ground spices you need:

• Coriander
• Cumin
• Cinnamon
• Red chili powder
• Ground turmeric and salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Boil potatoes either whole or chopped until fork tender. Drain, cool slightly, then peel and chop them. Set aside.

In a small bowl, combine turmeric, red chili powder, coriander, cumin, cinnamon and salt. Mix well and keep ready.

Heat oil in a large nonstick pan on medium heat. Add the mustard and cumin seeds and cook until the seeds start to splutter. Add the curry leaves, onions and cook until onions turn translucent.

Stir in the potato pieces and cook until they are crispy and browned, stirring occasionally. Add spice powder and cook stirring constantly. Turn off the heat and serve hot with rice & dal or over curd rice .

Expert Tips

• Feel free to use any variety of potato in this recipe.
• Instead of boiling the potatoes, you can either pressure-cook or microwave them.
  • Pressure-cook in stove top cooker with some water for about 3~4 whistles.
  • Peel, dice and microwave with very little water for about 4~5 minutes or until fork tender.
• You can mix up a double or triple batch of the spices and use it to season grilled veggies or sprinkle on veggie stir fries.
• This alugadda vepudu tastes best hot or warm. Because that is when it is crispy and delicious.
• But if you have any leftovers, then store it in an airtight container in the fridge for up to 3 days. You can cook in a hot skillet until crispy to reheat to keep restore the crispy texture. Or you can also simply microwave until heated through.
• Instead of using ground spice powders, you can make a fresh spice powder. Simply combine all of the below spices in a spice blender and grind to a powder.
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 4 dry red chilies
  • 1" cinnamon stick
  • ½ tsp turmeric
  • to taste salt

You might also like

Here are a few more South Indian recipes that you like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Andhra style Spicy Potato Fry

Alugadda vepudu is an Andhra style potato fry that is easy to make, spicy and absolutely delicious. Perfect side dish to serve with rice & dal

Author: Pavani

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Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Course: Side Dish

Cuisine: andhra

Servings: 4 servings

Ingredients

1x2x3x

• 4 Medium Boiled Potatoes
• ½ teaspoon Turmeric
• 1 teaspoon Red Chili powder, adjust as per taste preference
• 1 tablespoon Ground Coriander
• 1 teaspoon Ground Cumin
• ½ teaspoon Ground Cinnamon
• To taste Salt
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 ~ 12 Curry leaves
• 1 Medium Onion, thinly sliced

Instructions

• Boil potatoes either whole or chopped until fork tender. Drain, cool slightly, then peel and chop them. Set aside.
• In a small bowl, combine turmeric, red chili powder, coriander, cumin, cinnamon and salt. Mix well and keep ready.
• Heat oil in a large nonstick pan on medium heat. Add the mustard and cumin seeds and cook for 1~2 minutes or until the seeds start to splutter. Add the curry leaves, onions and cook for 3~4 minutes or until onions turn translucent.
• Stir in the potato pieces and cook until they are crispy and browned, stirring occasionally, about 6~8 minutes. Add spice powder. Cook for 1~2 minutes, stirring constantly. Turn off the heat and serve hot with rice & dal!!

Notes

• Feel free to use any variety of potato in this recipe.
• Instead of boiling the potatoes, you can either pressure-cook or microwave them.
  • Pressure-cook in stove top cooker with some water for about 3~4 whistles.
  • Peel, dice and microwave with very little water for about 4~5 minutes or until fork tender.
• You can mix up a double or triple batch of the spices and use it to season grilled veggies or sprinkle on veggie stir fries.
• This alugadda vepudu tastes best hot or warm. Because that is when it is crispy and delicious.
• But if you have any leftovers, then store it in an airtight container in the fridge for up to 3 days. You can cook in a hot skillet until crispy to reheat to keep restore the crispy texture. Or you can also simply microwave until heated through.
• Instead of using ground spice powders, you can make a fresh spice powder. Simply combine all of the below spices in a spice blender and grind to a powder.
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 4 dry red chilies
  • 1" cinnamon stick
  • ½ tsp turmeric
  • to taste salt

Nutrition

Calories: 252kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 24mg | Potassium: 993mg | Fiber: 6g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 94mg | Calcium: 67mg | Iron: 3mg

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