Learn how to make Indian Style Sweet Potato Fry recipe with detailed step by step pictures. Andhra Style Sweet Potato Roast recipe – Chilakada Dumpa Vepudu recipe.

Andhra Style Sweet Potato Roast recipe is a simple, easy and delicious fry made on stove top that can be served as a side dish with hot rice or any variety rice dishes.

Sweet Potato Fry

Stove top Sweet Potato Fry is a simple recipe made with boiled sweet potatoes. In Andhra cuisine, sweet potatoes called as ‘Chilakada Dumpa’ are usually added to Mukkala Pulusu. At home, we also make a simple chilakada dumpa koora – sweet potato stir-fry, especially when there are no potatoes. Sweet potatoes also work great when baked like in this Baked Sweet Potato Fries. This Chilakada Dumpa Vepudu – Sweet Potato Roast is a flavorful recipe with just a few spices and boiled sweet potatoes cooked on stove top until they are crisp. The same recipe can be used for both potatoes and taro roots (arbi).

Tips & Important Notes for Making Andhra Style Sweet Potato Fry

Making Sweet Potato Roast on stove top is simple and easy, it is also a beginner-friendly recipe. Follow the below notes to make it perfectly.

Choose large & plump sweet potatoes than slender ones. Pressure cook them for 1 whistle on medium flame. They should be cooked but not turn to a mush. We should be able to remove the skin and chop them to cubes. Alternatively, cook them in an open pot with enough water and after 15 mins, insert a knife to check if they are cooked enough. When the knife goes through smoothly, remove from heat.
I usually recommend cast iron pan for making fries and roasts on stove-top. I used a light weight cast iron pan to make this recipe. For easy and quick cooking, go for non-stick pan but be warned that the roast does not retain the crispness for long when cooked in a nonstick pan.
We add rice flour to the boiled sweet potatoes to remove any extra moisture and also induce crispness while cooking them. Don’t go overboard but adjust the quantity depending on how crisp you want the roast to be.
I add a little extra spice – both red chilli powder and coriander powder given the sweeter taste of sweet potatoes. Adjust it to your taste preferences.

Serving Suggestions

Sweet Potato Fry is best served hot, straight off the stove as a side dish for rice and any gravy, curry, sambar, rasam or even curd. It also goes well with variety rice recipes.

Check out other roast and fry recipes

Andhra Style Sweet Potato Fry Recipe with Step by Step Pictures

First wash sweet potatoes and get rid of all the grit & dirt. Add them to a pressure cooker and add water until sweet potatoes are half immersed. Pressure cook for one whistle on high flame. Remove from heat. Let the pressure subside naturally.

Once cooled down, remove sweet potato skin and chop them to cubes of equal size.

In a cast iron or non-stick pan, heat 1.5 tablespoon oil. Add ¼ teaspoon each of mustard seeds, cumin seeds. As they splutter, add ¼ teaspoon asafoetida.

Next add the cubed sweet potatoes. Stir fry for 2-3 mins.

Add 1 tablespoon rice flour, ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder and salt as needed.

Quickly mix everything until it is evenly coated. Cook on low flame for 7-8 mins, stirring and turning the sweet potatoes cubes every minute or two.

When all the sides are roasted to a golden brown and the sweet potatoes turn crispy, remove from heat.

Serve hot immediately with rice and sambar or any curry.

Recipe Notes

Adjust spices as per preference.
The same recipe can be made with boiled potatoes or arbi too.

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