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    Home » Andhra » Andhra Style Potato Fry

    Masala Potato Fry | Andhra Style

    Published: Jan 11, 2022 · Modified: Apr 18, 2022 by Pavani · Leave a Comment

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    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.

    Top view of grey bowl with alugadda vepudu

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    White bowl with alugadda fry

    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
    Ingredients needed - details by recipe card

    Here are the ground spices you need:

    • Coriander
    • Cumin
    • Cinnamon
    • Red chili powder
    • Ground turmeric and salt
    Spices needed - details in recipe card

    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.

    Cooking onions and potatoes in a nonstick pan

    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 .

    Adding spices to the pan and cooking until crispy
    White bowl with spicy potato fry

    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

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    • Grey bowl with kakarakaya tomato curry
      Bitter Gourd Tomato Curry Recipe
    • White bowl with cucumber chutney
      Keera Dosakaya Pachadi
    • White Plate with Masala Idli
      Masala Idli using Leftover Idlis | Video Recipe
    • Top view of a white bowl with rice vermicelli topped with coconut.
      Indian Style Coconut Rice Noodles | Coconut Sevai
    White bowl with spicy alugadda vepudu

    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

    White bowl with bangaladumpa vepudu

    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
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 50 minutes mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 4 servings

    Ingredients

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Kim

      April 04, 2014 at 10:20 pm

      Looks lovely.I know what you mean about the size of Pushpesh Pant's book. Its the only reason, I haven't bought the book yet :)My husband is off potatoes for awhile, otherwise I would have loved to try this dish out, looks so yummy

      Reply
    2. Mitha Hegde

      April 04, 2014 at 11:16 pm

      Wow! What a wonderful meal... Loved it!! 🙂

      Reply
    3. Sayantani

      April 05, 2014 at 1:22 am

      wow love potatoes in any form and they are best when spiced up like this. perfect

      Reply
    4. Vidhya

      April 05, 2014 at 2:24 am

      I am drooling. curry looks really yummy and the thali looks really colorful

      Reply
    5. Saras

      April 05, 2014 at 5:28 am

      Love to relish this entire dishes..absolutely delicious and inviting..

      Reply
    6. PJ

      April 05, 2014 at 11:35 am

      Pavani, I love potato curry that uses a spice mix. This one has been promptly bookmarked. And I wish I could find that book in our library...

      Reply
    7. Hari Chandana P

      April 06, 2014 at 7:13 am

      Wowww.. Wonderful platter.. Amazing! 🙂

      Reply
    8. Aparna

      April 07, 2014 at 5:35 am

      Very nice platter ..everything looks so tempting!

      Reply
    9. Suja Ilangovan

      April 07, 2014 at 4:36 pm

      Beautiful platter, Pavani !! Love the spices in the potatoes .....

      Reply
    10. Global Tastes & Travels Inc.

      April 07, 2014 at 10:02 pm

      I too had to return the book before I tried all I had bookmarked. I need to take it out again also 🙂

      Reply
    11. Global Tastes & Travels Inc.

      April 07, 2014 at 10:02 pm

      I too had to return the book before I tried all I had bookmarked. I need to take it out again also 🙂

      Reply
    12. Srivalli

      April 12, 2014 at 2:44 am

      Wow amazing pavani, didn't realize you are up to so much efforts on the side..:)..great platter, so simple and yet so comforting..all the dishes on the plate is so inviting..heard much about the author, though don't own a copy!

      Reply
    13. Arthy shama

      April 12, 2014 at 4:40 pm

      Too lovely preparation, and like your thali too 🙂

      Reply
    14. jasmin sadiq

      April 13, 2014 at 6:27 pm

      yummm..potatoes r my favourite too

      Reply

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    25 shares