Bangala Dumpa Vepudu or Urulai Kizhangu Varuval (Crisp Potato Fry)


Crisp Potato Fry, Bangala Dumpa Vepudu, Urulai Kizhangu Roast - South Indian Style
Crisp Potato Fry, Bangala Dumpa Vepudu, Urulai Kizhangu Roast – South Indian Style

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. 🙂


  1. Potatoes – 3 Large
  2. Onion (optional) – 1 Medium
  3. Red Chilli Powder – 1 tsp
  4. Oil – 2 tbsp
  5. Salt to Taste


  1. Peel and dice the potatoes into 3/4″ cubes.
  2. Peel and finely chop the onion.
  3. In a heavy bottomed kadai/wok, heat the oil.
  4. Add the potato pieces.
  5. Mix well so that the oil coats the pieces.
  6. Let it cook over medium heat.
  7. Stir at regular intervals.
  8. When the potatoes start to develop crisp brown edges, add the onion pieces.
  9. Fry over medium heat till the potato is done.
  10. Turn off the heat.
  11. Add the salt and chilli powder.
  12. Mix well.
  13. Serve as a side dish to sambar rice or serve with just plain rice.


  • 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. Laughing Smiley


Bangala Dumpa Vepudu or Potato Fry
Bangala Dumpa Vepudu or Potato Fry