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Boiled potato fry

Bangaladumpa Vepudu | Boiled Potato fry

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.