Bangala Dumpa Vepudu (Potato Fry or Urulai Kizhangu Roast) is one of those comfort foods that every community in India has its own version of. Indeed in my own home, we have 2 or 3 varieties that we make.
Here is the recipe for the simplest and the best-est of them all!
I felt quite silly writing this recipe because it is so simple. But anyway, here it goes. 🙂
Ingredients
- Potatoes – 3 Large
- Onion (optional) – 1 Medium
- Red Chilli Powder – 1 tsp
- Oil – 2 tbsp
- Salt to Taste
Method
- Peel and dice the potatoes into 3/4″ cubes.
- Peel and finely chop the onion.
- In a heavy bottomed kadai/wok, heat the oil.
- Add the potato pieces.
- Mix well so that the oil coats the pieces.
- Let it cook over medium heat.
- Stir at regular intervals.
- When the potatoes start to develop crisp brown edges, add the onion pieces.
- Fry over medium heat till the potato is done.
- Turn off the heat.
- Add the salt and chilli powder.
- Mix well.
- Serve as a side dish to sambar rice or serve with just plain rice.
Tips
- Cook uncovered and over medium heat if you want crisp potato pieces.
- If you cover the potatoes while they cook, yes they do cook faster but are not as crisp! 🙁
- Add the onions after the potato pieces have started to turn brown. This is because the onions cook very quickly. If you add them in the beginning, you will have charred onion pieces.
- Turn off the heat before adding the chilli powder, otherwise you will be coughing from the effect of the heated chilli powder.
The best part about this koora is the crisp, golden brown crust that forms at the bottom of the kadai. There has been many a spirited battle at home for a share of the spoils.
Related articles
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- Bendakaya Vepudu (Bhindi Fry or Oka Stri Fry) (aahaaramonline.com)
- Bangala Dumpa Mudda Kura (Mashed Potato Curry) (aahaaramonline.com)
- Pav Bhaji (aahaaramonline.com)
- Aratikaya Vepudu (Banana/Plaintain Fry) (aahaaramonline.com)
- Alu Rasdar (aahaaramonline.com)
- Potato Curry for Masala Dosa… Also for Roti and Puri (aahaaramonline.com)
My all time fav!! Thanks for the tips. Very helpful :-). I often end up coughing from the effect of heated chilli powder.. :))
There is something so wonderfully comforting about Bangala Dumpa Vepudu… Kadaa, Rama?
Your blog is very essential for for all working people and youngsters who seldom enter kitchen and cannot cook anything beyond <Maggie. Thanks for your comment on my blog.
Thank you, Hari. Indeed, most of the recipes are of stuff I cook everyday. And I can post a recipe or two of how I make Maggie differently as well. 😀
Nice of you to reply promptly. We have so many healthy foods which can be prepared instantly. It would be nice if you could suggest nutritious easy to cook for todays youngsters who are working away from their home and are dependent on hotel/hostel food
Thank you, Aruna. I too have keen interest in cooking but I rarely get time. nice knowing you though your blog. you can email me at [email protected]
This is not silly at all to write up – its great. I have a hard time gettig the right brown crispness on potatoes when I cook this way, so I will definitely try your method here. Thanks!
Thank you. Patience is the key. Turning up the heat would just mean singed/burned potatoes. All the best and let me know how they turn out! 🙂
Aha – see that’s my problem. I am NOT patient by nature. But, I am going to try! Thanks!
Oh the crust at the bottom of the kadai…..my tongue is salivating so badly..:D
Absolutely love this with daal rice!
The secret of so many yummy food is these small things…. Yes, simple dal-rice and potato fry can set right just about anything that is wrong!