Andhra Style Bangaladumpa Vepudu recipe | Boiled Potato fry

Bangaladumpa Vepudu is a traditional South Indian potato dish. It is made with boiled potatoes, stir-fried with soft and crunchy onions, crisp tempering ingredients, and basic Indian spices. This makes the dish flavorful, delicious, and irresistible.

Who does not like potatoes? It is an evergreen root vegetable for everyone, can have it every day and still never get bored of it. Apart from diet freaks, hardly there would be anyone who does not like it.

It has been my favorite since childhood. Mom used to make two variations frequently. One was potato fry and another was with boiled potatoes. Both the varieties are perfect side dishes.

I still remember my brother always ask mom, why did you make so little? And, my Mom would reply this is enough for our neighbors too. LOL!!!

After that, either of the two dishes was always made in more quantity.

Indian kitchen never runs out of potatoes. For me, the potato is a mutual friend of other vegetables. It bonds perfectly with any vegetable. So, there is always a good quantity of this vegetable at any given time.

boiled potato fry

About this Bangaladumpa Vepudu recipe

Bangaladumpa Vepudu is the origin of Andhra. It is also called Allugada Vepudu or Bangala dumpa iguru. Translation in English would be Boiled Potato fry, South Indian style.

It is also called Bangaladumpa (Potato) Upma Koora, as the ingredients used are the same as used to make upma.

This is a simple and easy-boiled potato fry with basic spices and the addition of these spices really makes this dish extra special. My 5-year-old kid just loves this dish with hot ghee rice.

I can eat this every day and still not get bored of it. Also, I never get satisfied with a single serving, second serving is a must.

Today I will share my Mother’s recipe to which I added a twist. This recipe has become the new favorite of the family. I usually make it once or twice a week.

If there are boiled potatoes, this dish can be made within 10mins.

There are days when you want to make something common for all, instead of varieties of dishes depending on individuals choice. This dish is a solution for such days.

By looks, this dish looks similar to aloo masala stuffed in masala dosa. There are similarities in ingredients and the cooking process, but the most important ingredient that makes this dish flavorful is the crushed garlic. Also, this version tastes better if made spicy.

How to make Boiled Potato Fry

1. Heat oil in a pan or heavy bottom kadhai over medium flame. When hot, add crushed garlic pods, urad dal, chana dal, mustard seeds, and cumin seeds. Saute for 5 seconds.

2. Next, add dry red chilies, curry leaves, slit green chilies, and hing. Saute till curry leaves get crisp and dals change color.

3. Add the sliced onions and saute till they turn transparent. This may take 3-5 minutes.

4. Turn the flame to low and add turmeric powder, red chili powder, kura karam, coriander powder, and salt.

Bangaladumpa Vepudu step 1

5. Saute for 5-10 secs or until the spices cook and the raw smell goes away.

6. Add the mashed boiled potato cubes and mix well with the masalas. On medium flame keep sauteing the potatoes for 5-7mins. This step adds taste. Mash big cubes of potato and scrap if potato sticks to sides and bottom.

8. Lastly, add coriander leaves and give a gentle mix.

Bangaladumpa Vepudu. Serve hot with roti or rice.

Bangaladumpa Vepudu step 2

Pro tips

Boil the potatoes: Make sure to pressure cook the potatoes till done. I usually pressure cook for 4 whistles for medium-size potatoes.

Do not overcook or use boiled potatoes when hot, else the dish will turn out mushy.

Will suggest resting the boiled potatoes for some time or refrigerating them for a few hours.

Saute the dal/lentils — urad dal and chana dal on medium flame. Sauteeing on a high flame can burn them and it adds a bitter taste to the dish.

Onion: The onion should be thickly sliced and cooked only till soft.

Bangaladumpa Vepudu

Serving Options

My favorite is when served with Hot Rice, Sambar, and Pickle. Bangaladumpa Vepudu also makes a delicious side dish when served with Rotis, Phulkas, Methi Theplas, Puri, Dosa, etc.

More Potato Recipes

Alu fry

Aloo Besan curry

Potato kurma

Aloo curry for puri

Potato masala for Dosa

Aloo Poha

If there is leftover, can make a sandwich. Also, can use to make a kathi roll.

If you’ve tried this Bangaladumpa Vepudu recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Boiled potato fry

Bangaladumpa Vepudu | Boiled Potato fry

Author: Santosh Allada
Bangaladumpa Vepudu is a traditional South Indian dish, Andhra to be precise. It is made with boiled potatoes, stir-fried with soft and crunchy onions, crisp tempering ingredients, and basic Indian spices. This makes the dish flavorful, delicious, and irresistible.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Andhra, Indian
Servings 4 people

Ingredients
  

  • 3 Large size Potatoes (boiled, peeled and chopped to cubes)
  • 1 Large onion (thickly sliced)
  • 1/2 tspn Turmeric powder
  • 1 tspn Red chilli powder (adjust to taste)
  • 1 tspn Kuram Karam (Ashirwaad or MTR brand)
  • 1/2 tspn Coriander powder
  • 2 tbspn Oil
  • 1 tspn Udad dal
  • 1 tspn Chana dal
  • 1/2 tspn Mustard seeds
  • 1/2 tspn Cumin seeds
  • 1/4 tspn Hing
  • 1 sprig Curry leaves
  • 2 Dry red chillies
  • 3-4 Garlic with skin (crushed)
  • 2-3 Green Chillies (slit)
  • Salt to taste
  • Coriander leaves

Instructions
 

  • Heat oil in a cooking vessel. When hot, add crushed garlic pods, udad dal, chana dal, mustard seeds, and cumin seeds. Saute for 5 seconds
  • Next, add dry red chilies, curry leaves, slit green chilies, and hing. Saute till curry leaves get crisp and dals change color.
  • Add the sliced onions and saute till they turn transparent. This may take 3-5 minutes.
  • Add turmeric powder and mix well. Next, add red chilli powder, kura karam, coriander powder, and salt. Saute for 5 secs.
  • Add the boiled potato cubes and mix well with the masalas. On medium flame keep sauteing the potatoes for 5-7mins. This step adds taste. Mash big cubes of potato and scrap if potato sticks to sides and bottom.
  • Lastly, add coriander leaves and give a gentle mix.
  • Serve hot with any of the options mentioned above.

Notes

A bit of tang adds taste, you can squeeze lemon juice after the dish is ready and the flame should be off.
Another option is chat masala. This tastes better when the stuffing is used to make sandwiches or kathi rolls.


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