By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also read: Indian street food recipes: Chausela
Aloo ke Barule
Aloo ke Barule is a crispy and flavourful potato snack popular in Northern India, especially Aligarh. It consists of boiled potato coated in a special gram flour batter and deep fried to perfection. Here’s how you can make it.
Ingredients
(Serving for 3 to 4 person)
Baby potatoes: 10 to 12
Red chilli powder: 1 tsp
Chaat Masala: 1 tsp
Garam Masala powder : ½ tsp
Amchur powder: 1 tsp
Chopped green chilli: 1
Coriander leaves: 1 tsp
Salt: 1 tsp
For the batter
Besan: 1 cup
Rice flour: ¼ cup ( optional, for extra crispiness)
Turmeric powder: ½ tsp
Red chilli powder: ½ tsp
Carom seed: ½ tsp
Baking soda: ½ tsp
Salt to taste
Oil for frying
Step 1
Boil the baby potatoes until just cooked ( not too soft), peel and pat them dry.
Step 2
In a mixing bowl, add red chilli powder, turmeric powder, garam masala powder, amchur powder, salt, green chilli and chopped coriander leaves.
Step 3
Mix the spices and coat the baby potatoes in this mixture. Let them sit for about ten minutes to absorb flavour.
Step 4
In another bowl, mix besan, rice flour, turmeric powder, red chilli powder, ajwain and salt. Add water gradually to make a thick smooth batter. It should coat the potato well without dripping. Add baking soda and mix well just before frying.
Step 5
Heat oil in a deep pan over medium heat. Dip each marinated potato into the batter, ensuring an even coating.
Step 6
Carefully drop them into the hot oil and fry until golden brown and crispy. Remove and drain excess oil in a paper towel.
Serve hot with green chutney, and tamarind chutney and enjoy the crispy delight.
