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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
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Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: andhra
Servings: 4 servings


  • 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


  • 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!!


  • 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


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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