Learn to make Potato Fry Recipe – Alugadda vepudu is an Andhra style potato fry that is spicy, easy to make and absolutely delicious.
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.
Soft and fluffy potatoes stir fried along with some caramelized onions and crunchy urad dal that can served as a side dish. This dry curry is a great side dish to any South Indian meal. It is perfect to serve with rice or roti.
Potatoes have high starch which tends to make them sticky or mushy when they are overcooked.
STEP BY STEP POTATO FRY RECIPE INSTRUCTIONS WITH PHOTOS:
- Heat oil in a pan. Add urad dal, chana dal, mustard seeds, dry red chili and fry for 1 minute till color changes.
2. Add chopped onions, curry leaves and turmeric.
3. Cook for 4-5 minutes till they change color.
4. Add potatoes (refer notes) and cook for 5-8 minutes till its 80% done.
5. Add salt, chili powder and jeera powder. Mix well and cook for 5 minutes.
6. Serve with steamed rice or roti.
Check out some Vegetarian Fry recipes:
Thotakura Fry/ Amaranth leaves fry recipe
Goruchikkudu fry (Cluster beans recipe)
Dondakaya Fry with Peanuts (Tindora)
Carrot Fry Recipe – Foodie Platter
Aakakarakaya Fry Recipe/ Teasel gourd fry
Banana Fry Recipe / Aratikaya Fry
Dondakaya Stir Fry Recipe (Tindora)
Check out some Vegetarian recipes:
Palak Paneer Recipe – Foodie Platter
Methi Dal recipe – Foodie platter
Gutti Vankaya Recipe/ Stuffed Brinjal Curry
Potato Fry Recipe- Andhra style
Ingredients
- 2 tbsp Oil
- 2 Dry red chili
- 1/2 tbsp Urad dal
- 1/2 tbsp Chana dal
- 1/4 tbsp Mustard seeds
- 2 Onion
- Few Curry leaves
- 1/4 tbsp Turmeric
- 2 Cups Potato Chopped into 1inch pieces
- Salt to taste
- 1 tbsp Chili powder
- 1/2 tbsp Cumin powder Jeera
Instructions
- Heat oil in a pan. Add urad dal, chana dal, mustard seeds, dry red chili and fry for 1 minute till color changes.
- Add chopped onions, curry leaves and turmeric.
- Cook for 4-5 minutes till they change color.
- Add potatoes (refer notes) and cook for 5-8 minutes till its 80% done.
- Add salt, chili powder and jeera powder. Mix well and cook for 5 minutes.
- Serve with steamed rice or roti.
Notes
- Soak chopped potatoes in water to remove starch and prevent from changing color.
- Don’t cover and cook potatoes. we need that slightly crispy texture on the outside and mushy on the inside.
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