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Potato Vepudu (Andhra style Fry)

Potato Vepudu (Andhra style Fry)

My 195th recipe, “Potato Vepudu (Andhra style Fry)”, a quick and easy South Indian side. It was quite memorable and relaxing to enjoy a weekend away from home on a road trip. But once I was back home today, I had to face the glaring reality. I have not made my grocery purchases for this week and an empty refrigerator stared at me. I just had a couple of potatoes lying around and I had a daunting task of making lunch for myself and RK.

potato vepudu

With limited resources at my disposal, I stuck to a simple theme of curd rice and potato fry for lunch. Since the menu was simple, I wanted to try making a different side with the potatoes rather than the usual sides I make. Then I remembered RK mentioning about the fry he used to have during his bachelor days from Andhra Mess. He used to say that they were spicy, crispy and delicious with rice. I fixed in my mind to make an Andhra styled fry using the potatoes.

potato vepudu

Unlike my regular potato fry, in which I add water and cook covered, in this recipe I fried the potatoes directly in oil. The potatoes turned out to be much more crispier and super delicious in this potato vepudu. It was the best accompaniment for curd rice and it turned a simple lunch menu into a feast for my taste buds 🙂 

Potato Vepudu

potato vepudu

Potato Vepudu

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2


  • Oil - 1 1/2 Tbsp
  • Curry leaves - 1 Sprig
  • Potato - 2 Medium
  • Salt - 1/4 tsp Adjust as needed
  • Turmeric - A large pinch
  • Coriander powder - 1/4 tsp
  • Jeera powder - 1/8 tsp
  • Red chilli powder - 1/2 tsp


  • First cut the potatoes into small cubes and rinse them atleast 2-3 times nicely with water. And keep them immersed in water until use.

    potato vepudu
  • Now heat a pan with oil, add the curry leaves and potatoes after completely draining the water. Saute the potatoes in high - medium flame until they start changing color to golden brown. It took me about 4 minutes.

    potato vepudu  potato vepudu
  • Turn the flame to low - medium, add the salt and mix well until combined. Cook until the potatoes are soft and almost (90%) done.

    potato vepudu  potato vepudu
  • Now turn the flame again to high-medium, add all the powders (Turmeric, red chilli, coriander, jeera) and saute for about 2-3 minutes or until nice golden brown and crispy.

    potato vepudu  potato vepudu
  • Serve hot as a side for curd rice or rasam rice or any other rice variety.

    potato vepudu

Notes | FAQ

- Rinsing the potato in water nicely helps remove some of the starch and gives a crispier fry.
- For folks who like garlic flavor, you can add garlic salt instead of regular salt. Or you can even add crushed garlic but take care not to burn it.
- Do adjust the spiciness (Red chilli powder) according to your taste and size of potatoes.
- For added flavor, you can also temper with peanuts before adding the potatoes.
Recipe Rating

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Do You Know About The Recipe Of Potato Vepudu in Andhra Style ?

Monday 2nd of December 2019

[…] able to state that these were crispy, hot and flavorful. I will correct in my head to generate an Andhra styled jar. I will insert water and cook in potato curry. Roast the sausage into acrylic. The potatoes […]


Thursday 4th of January 2018

Quick and easy way to make delicious potatoes! Loved them and I will be making more often.


Friday 12th of January 2018

Sure thanks Harini :-)

Vijaya Gubbi

Thursday 22nd of June 2017

I also add rai, zeera hing, Haldi and little methi (optional) to bagar before roasting..


Friday 23rd of June 2017

Thanks Vijaya for stopping by.


Saturday 2nd of July 2016



Monday 4th of July 2016

Thanks KANAKAM :-)

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