Bangaladumpa Vepudu Aka Fried Minted Potatoes

Name: Bangaladumpa Vepudu Aka Fried Minted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb small potato; 1 small onion, sliced; 15 -20 curry leaves; 1 bunch of fresh mint, chopped; 1 bunch fresh coriander, chopped; 1 teaspoon turmeric; 5 small green chilies; 5 dried red chilies; 1 teaspoon mustard seeds; 1 teaspoon Urad Dal; 1 teaspoon cumin seed; 1 tablespoon vegetable oil; ½ teaspoon channa dal; ½ teaspoon Urad Dal; 1 dried whole red chili; ½ teaspoon cumin seed; ½ teaspoon white sesame seeds; ½ teaspoon dried unsweetened coconut; 1 teaspoon peanuts

Servings: persons

2 tablespoons vegetable oil
1 lb small potato
1 small onion, sliced
15 -20 curry leaves
1 bunch of fresh mint, chopped
1 bunch fresh coriander, chopped
1 teaspoon turmeric
5 small green chilies
5 dried red chilies
1 teaspoon mustard seeds
1 teaspoon Urad Dal
1 teaspoon cumin seed
1 tablespoon vegetable oil
½ teaspoon channa dal
½ teaspoon Urad Dal
1 dried whole red chili
½ teaspoon cumin seed
½ teaspoon white sesame seeds
½ teaspoon dried unsweetened coconut
1 teaspoon peanuts

1
Chop into small pieces and saute the potatoes in 2 tablespoons vegetable oil.
2
Roast or dry fry: 1/2 teaspoon channa dal, /2 teaspoon urad dal, 1 dried red chili, 1/2 teaspoons cumin seeds, 1/2 teaspoons dried unsweetened coconut, 1/2 teaspoon white sesame seeds, and 1 teaspoons peanuts.
3
Put in a spice grinder or magic bullet and powder.
4
In oil, heat until crackling: 5 dried red chilies, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 teaspoon cumin seeds.
5
Saute the sliced onion.
6
Add 1 teaspoon tumeric, 5 small green chilies, and the curry leaves.
7
Add the fried potatoes, and mix well.
8
Add the chopped mint, chopped corriander and the roasted powder, Stir well.
9
Serve hot.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb small potato, 1 small onion, sliced, 15 -20 curry leaves, and more.

Yes, Bangaladumpa Vepudu Aka Fried Minted Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!