Aloo Barule without deep frying | Aloo ke Barule recipe in air fryer

11 Aug Aloo Barule without deep frying | Aloo ke Barule recipe in air fryer

Last Updated on August 11, 2025 by blessmyfoodbypayal

Aloo Barule without deep frying | Aloo ke Barule recipe in air fryer with step wise pictorial and video method.

Aloo Barule is the famous street food from Aligarh, Uttar Pradesh made up of potatoes and few spices.

Crispy golden exterior and soft interior, Aloo Barule is such a staple food popular amongst not only locals but the visitors as well.

To make this recipe, baby potatoes are used only and in case you don’t have that, cut the big one in small size.

If talking about the appearance of Aloo Barule, they are deep red because of addition of red food colour in the besan batter. Our’s are not deep red but golden only because we haven’t added food colour in it.

We tried to give the red effect by using beetroot but to be very honest, it didn’t work out. So even if you don’t add, you can.

These Aloo Barule are served with special spinach chutney which is rare and unique in itself, because usually common chutney is made using coriander and mint.

The ingredients for the chutney as very basic and simple the chutney comes out so quickly.

It’s not that you can’t eat Aloo Barule with any other regular chutney, which is both spicy and tangy, but if there’s something traditional is attached to something, it should be honored and this was the reason we stuck to the spinach chutney.

The another feature in the cap is that these Barule are made without deep frying. Yes, Air Fryer has done a complete justice to them. Even with just few drops of oil, these crispy potato bites came out so good.

This fact can’t be denied that deep fry has something to deliver which makes the food extra delicious but at the same time, this fact too can’t be ignored that it has bad impact on our health.

If you deep fry Aloo Barule, it is obvious that oil will go deep inside the potatoes and make them more flavourful but the question remains the same.

This recipe is bit close to Aloo Tikki, Aloo Tuk and Dabara, bit still there’s lot of difference, which you will be able to understand after going into the details of each recipe.

So if you are missing this tasty street food from Aligarh, it’s time to pick up all the ingredients and go for it.

STEP WISE PICTORIAL RECIPE OF ALOO BARULE WITHOUT DEEP FRYING

MAKING OF ALOO BARULE

Take about 2 cups of water in a pressure cooker, add very well washed baby potatoes (skin intact) and small beetroot cut into pieces. However adding beetroot is completely optional.

Pressure cook for 1 whistle only. Take the potatoes out in a bowl and leave them to cool completely. You can cut into half the big potatoes.

In a small bowl, add besan, cornflour, red chilli powder, turmeric powder, roasted cumin powder, garam masala & salt.

Whisk them well by adding water simultaneously making a thick batter.

Pour this better over potatoes. Mix them well so that batter is coated to the potatoes. Rest 15 minutes.

After 15 minutes, add potatoes (as much as the basket can accommodate) in greased air fryer basket. You can alternatively deep fry these potatoes till brown and crisp.

Air fry @190°C for 10 minutes initially. After 10 minutes, brush the potatoes with oil and further air fry for 5 more minutes or until they turn brown and crisp. Aloo Barule are ready.

MAKING OF CHUTNEY

Add spinach, coriander, green chilies, ginger, sugar and water in a pan.

Boil 8-10 minutes until raw aroma of spinach goes away.

When cool completely, transfer to the grinder jar. Also add tamarind pulp, coriander powder, chaat masala, garam masala, black salt, salt, hing, black pepper powder and dry mango powder/amchur. Squeeze half lemon.

Grind it to a smooth puree. Chutney is ready.

SERVING

Put some Aloo Barule in serving plate, sprinkle bit of Chaat Masala and drop Chutney over it. Enjoy. 

NOTE :

• If you give them authentic look, add a pinch of red food colour while making the besan batter.
• Do not throw away the lemon peel after squeezing it. We have an amazing pickle recipe using lemon peels.

ALOO BARULE WITHOUT DEEP FRYING – RECIPE CARD

Aloo Barule without deep frying | Aloo ke Barule recipe in air fryer

blessmyfoodbypayal

Aloo Barule without deep frying is a lighter twist on Aligarh’s famous street food, offering authentic taste with a healthier preparation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Street Food

Cuisine Aligarh, Indian

Servings 4

Equipment

• Air Fryer

Ingredients

  

1 cup = 250 ml

FOR MAKING ALOO BRULEE

• 20 baby potatoes
• 3/4 cup gram flour/besan
• 1/4 cup arrowroot/cornflour
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 cup water
• 1 small beetroot (optional)
• Oil as required

FOR MAKING CHUTNEY

• 100 grams spinach/palak
• Handful of coriander leaves with stems
• 4 green chilies
• 1 inch piece of ginger
• 1 tsp sugar
• 3/4 cup water
• 1/2 cup tamarind pulp
• 1/2 tsp coriander powder
• 1 tsp chaat masala
• 1/4 tsp garam masala
• 1/2 tsp black salt
• Salt to taste
• Pinch of Asafoetida/hing
• 1/2 tsp black pepper powder
• 1/2 tsp dry mango powder/amchur
• Juice of half lemon

Instructions

 

MAKING OF ALOO BARULE

• Take about 2 cups of water in a pressure cooker, add very well washed baby potatoes (skin intact) and small beetroot cut into pieces. However adding beetroot is completely optional.
• Pressure cook for 1 whistle only.
• Take the potatoes out in a bowl and leave them to cool completely. You can cut into half the big potatoes.
• In a small bowl, add besan, cornflour, red chilli powder, turmeric powder, roasted cumin powder, garam masala & salt.
• Whisk them well by adding water simultaneously making a thick batter.
• Pour this better over potatoes.
• Mix them well so that batter is coated to the potatoes. Rest 15 minutes.
• After 15 minutes, add potatoes (as much as the basket can accommodate) in greased air fryer basket. You can alternatively deep fry these potatoes till brown and crisp.
• Air fry @190°C for 10 minutes initially.
• After 10 minutes, brush the potatoes with oil and further air fry for 5 more minutes or until they turn brown and crisp.
• Aloo Barule are ready.

MAKING OF CHUTNEY

• Add spinach, coriander, green chilies, ginger, sugar and water in a pan.
• Boil 8-10 minutes until raw aroma of spinach goes away.
• When cool completely, transfer to the grinder jar.
• Also add tamarind pulp, coriander powder, chaat masala, garam masala, black salt, salt, hing, black pepper powder and dry mango powder/amchur.
• Squeeze half lemon.
• Grind it to a smooth puree. Chutney is ready.

SERVING

• Put some Aloo Barule in serving plate, sprinkle bit of Chaat Masala and drop Chutney over it. Enjoy.

Notes

• If you give them authentic look, add a pinch of red food colour while making the besan batter.
• Do not throw away the lemon peel after squeezing it. We have an amazing pickle recipe using lemon peels.

Keyword Aligarh special Aloo Barule