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Potato Onion Masala Fry

1 Aug

Bangala Dumpa Ulliapaya Masala Vepudu.

Potatoes are peeled and cubed. They are then fried in oil along with spices and onion. Freshly toasted spices are ground into powder and added to the potato fry as a finishing step. Serve potato onion masala fr with steamed rice or with roti.
Makes: around 4 Servings of Potato Onion Masala Fry.


Potatoes 4 Medium
Onion 1 Large
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to Taste


Cinnamon 1/2 inch Stick
Coriander Seeds 2 Tbsps
Star Anise 1/2
Clove 1


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Peel and chop potato into small cubes.
Peel and dice the onion.
Toast all the masala ingredients until aromatic and grind into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped potato.
Fry till potato turns just soft and starts to brown around the edges.
Add the onion and fry again on medium flame till onions start to turn golden in color.
Stir in the ground masala powder, turmeric powder and salt.
Remove from heat and add red chili powder.
Serve potato onion masala fr with steamed rice or with roti.
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: I used red skin Idaho yellow potatoes. Choose potatoes that don’t crumble easily.
Variations: Adjust spice with red chili powder or with red chillies.
Other Names: Potato Onion Masala Fry, Bangala Dumpa Ulliapaya Masala Vepudu.