Zeeray Vepudu (Spiced Potato Fry)

Ingredients

While the original Pakistani dish "Zeeray walay aloo" also features potatoes, the Telugu adaptation, Zeeray Vepudu, incorporates distinct Telugu flavors and spices. The Telugu version includes the use of cumin seeds, mustard seeds, and curry leaves, which add a unique aroma and taste to the dish. Additionally, the Telugu version tends to be spicier compared to the original Pakistani dish. We alse have the original recipe for Zeeray walay aloo, so you can check it out.

• 500 grams (1.1 lbs) potatoes, peeled and cubed 500 grams (1.1 lbs) potatoes, peeled and cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Boil the cubed potatoes in salted water until tender. Drain and set aside.
2. 2.
   Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
3. 3.
   Add the boiled potatoes to the pan and stir well to coat them with the spices.
4. 4.
   Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Mix until the spices are evenly distributed.
5. 5.
   Cook the potatoes on medium-high heat, stirring occasionally, until they turn golden brown and crispy.
6. 6.
   Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are just tender and not overly soft. This will help them retain their shape and texture when frying.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper along with the red chili powder.
• To make the dish more aromatic, lightly crush the curry leaves before adding them to the pan.
• Serve Zeeray Vepudu as a side dish with steamed rice and dal for a complete Telugu meal.

Serving advice

Zeeray Vepudu is best served hot as a side dish alongside steamed rice or roti. It can also be enjoyed as a standalone snack or appetizer.

Presentation advice

Garnish the Zeeray Vepudu with fresh cilantro leaves to add a pop of color. Serve it in a traditional Telugu-style thali or on a decorative plate to enhance its visual appeal.