Introduction

 

Hey, foodies! Ajay Chopra here, bringing you another gem from the streets of Aligarh – Aloo ke Barule Chaat! Picture this: crispy baby potatoes, coated in a flavorful chutney, creating an explosion of flavors in every bite. This recipe holds a special place in my heart as it reminds me of the bustling streets and vibrant flavors of Aligarh. Join me on this culinary journey as we recreate this delightful chaat right in your kitchen!

 

I vividly remember the first time I stumbled upon Aloo ke Barule Chaat during my visit to Aligarh. The aroma of crispy potatoes frying in hot oil and the tangy chutney being drizzled over them were simply irresistible. I knew I had to bring this unique chaat recipe to my audience, and here we are! Let's dive into the recipe and experience the flavors of Aligarh together.

 

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Recipe

 

Portions serving: 6-7 pax
Preparation time: 10 mins
Cooking time: 30 mins
Calories: 190 kcal per portion

 

 

Ingredients:

 

• 500 gms Baby potatoes
• 1 tbsp Red chilli powder
• ½ tbsp Salt
• ½ tbsp Coriander & jeera powder
• ½ tsp Turmeric powder
• ½ tbsp Amchur powder
• ½ tbsp Chilli flakes
• ½ tsp Ajwain
• 4 tbsp Besan
• 2 tbsp Cornflour
• Water (as needed)
• Oil (for deep frying)
• ½ tbsp Chaat masala
• Grated radish (for garnish)
• Raw mango julienne (for garnish)

Green chutney:

• 1 cup Coriander
• ½ cup Mint leaves
• ½ tsp Salt
• 5-6 cloves Garlic
• 2 pcs Green chilli
• 1 tsp Roasted jeera powder
• Water (as required)
• ½ tbsp Lemon juice

 

 

Method:

 

For chutney:

1. Add all ingredients in a mixer jar and blend until smooth.
2. Add lemon juice, mix well, and set aside.

For Aloo ke Barule:

1. In a pressure cooker, cook baby potatoes with water for 2-3 whistles. Drain and transfer to a bowl.
2. Add red chilli powder, turmeric powder, salt, coriander & jeera powder, amchur powder, chilli flakes, ajwain, and mix well.
3. Add besan, cornflour, and a sprinkle of water to coat the potatoes thinly.
4. Heat oil in a pan for deep frying. Fry potatoes until crisp and golden brown. Drain excess oil.
5. In a bowl, mix fried barule, green chutney, and chaat masala.
6. Plate the barule, garnish with grated radish and raw mango julienne.

 

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About the Recipe

 

Cooking Tips

 

1. Perfectly Boiled Potatoes:

Ensure that the baby potatoes are soft-boiled but still firm enough to hold their shape. Overboiling can cause them to become mushy and break apart during frying.

2. Crispy Coating:

To achieve that perfect crispy coating on the potatoes, use a combination of besan (gram flour) and rice flour in the marination. The rice flour adds an extra crunchiness to the Barule.

3. Hot Oil for Frying:

Make sure the oil is hot enough before adding the potatoes for frying. This ensures that the potatoes cook evenly and become crispy on the outside while remaining tender on the inside.

 

 

Pairing Guide

 

Serve with Tangy Chutneys:

Pair the Aloo ke Barule Chaat with tangy chutneys like mint chutney and tamarind chutney for an extra burst of flavor. The combination of crispy potatoes and flavorful chutneys is simply irresistible.

Refreshing Beverages:

Balance out the spicy flavors of the chaat with refreshing beverages like lemonade, jaljeera, or a chilled glass of buttermilk. These drinks complement the chaat perfectly and help cool down the palate.

 

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10 Frequently Asked Questions about Aloo ke Barule Chaat

 

1. Can I use regular potatoes instead of baby potatoes?

• While baby potatoes are traditionally used for Aloo ke Barule Chaat, you can certainly use regular potatoes cut into bite-sized pieces for a similar taste and texture.

2. How can I ensure that the potatoes remain crispy?

• To ensure crispy potatoes, make sure to fry them in hot oil until they turn golden brown and crispy on the outside. Avoid overcrowding the pan, as it can lower the oil temperature and make the potatoes soggy.

3. Can I make the chutneys in advance?

• Yes, you can prepare the mint chutney and tamarind chutney in advance and store them in the refrigerator for up to a week. This allows you to save time when making the chaat.

4. Can I bake the potatoes instead of frying them?

• While frying the potatoes gives them a crispy texture, you can also bake them in the oven for a healthier alternative. Coat the potatoes with oil and spices, then bake them until they are golden and crispy.

5. How spicy is Aloo ke Barule Chaat?

• The spiciness of the chaat can be adjusted according to your preference. You can increase or decrease the amount of red chili powder and green chilies in the chutney to suit your taste.

6. Can I garnish the chaat with additional toppings?

• Yes, feel free to garnish the Aloo ke Barule Chaat with additional toppings like chopped onions, tomatoes, sev (crispy chickpea flour noodles), or fresh coriander for added flavor and texture.

7. Is this chaat suitable for vegan diets?

• Yes, Aloo ke Barule Chaat is suitable for vegan diets as it contains no animal products or by-products. It's a delicious and satisfying vegan snack option.

8. Can I make this chaat ahead of time for a party?

• While the potatoes are best served fresh and crispy, you can prepare the chutneys and boil the potatoes in advance to save time. Assemble the chaat just before serving to maintain its crispiness.

9. What other variations can I try with this recipe?

• You can experiment with different spices and seasonings to create unique flavor profiles. Add chaat masala, roasted cumin powder, or amchur (dry mango powder) for an extra burst of flavor.

10. Can I serve Aloo ke Barule Chaat as a main dish?

• While traditionally served as a snack or appetizer, you can certainly enjoy Aloo ke Barule Chaat as a main dish by serving it with a side of yogurt or raita and some fresh salad greens for a balanced meal.

 

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