Aloo ke Barule

Serves 2
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Directions

  1. 1Boil potatoes until soft, then drain and cool.
  2. 2Blend dry red chillies, ginger, and garlic into a paste.
  3. 3Coat the boiled potatoes with the chilli paste, salt, and flour (cornflour or arrowroot starch).
  4. 4Spray the coated potatoes lightly with oil.
  5. 5Transfer the potatoes onto a greased air fryer tray and air fry at 190°C for 12-15 minutes, shaking halfway until golden brown and crispy.
  6. 6Alternatively, for baking, bake at 200°C for 20-25 minutes, flipping once and broiling for 2 minutes for crisp.
  7. 7For the chutney, blend all chutney ingredients with water to make a thin, chatpata chutney.
  8. 8Serve the crispy potatoes hot with thinly sliced onion rounds and generously spooned green chutney.

Ingredients

  • 3 medium potatoes, peeled & cubed (boiled till soft)
  • 3 dry red chillies (soaked)
  • 1 inch ginger
  • 3 garlic cloves
  • 2 tbsp rice flour / arrowroot / cornstarch
  • Salt to taste
  • Oil spray
  • 1 handful Mint leaves
  • 1 handful Coriander leaves
  • 1 green chillies
  • 1 inch ginger
  • 1 tsp amchoor
  • 1 pinch hing
  • Black salt to taste
  • black pepper to taste
  • 0.5 tsp garam masala
  • 0.5 tsp cumin powder
  • 1 tsp tamarind paste (or lemon juice)
  • Water to blend thin
  • Thinly sliced onion rounds
  • Lime wedge (optional)

Equipment

air fryer trayblender

Tips

  • You can also bake or deep fry these instead of air frying.
  • For baking, flip once and broil for 2 minutes for crispiness.
  • Ensure potatoes are completely coated with the mixture.