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

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.
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Prep Time 15 minutes
Cook Time 45 minutes
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