Aligarh's Famous Barule Recipe with Spicy Chutney

Aligarh Barule

Introduction:

Aligarh, a city rich in culture and heritage, is also renowned for its delectable street food. One such delicacy is the crispy and flavorful barule, served with a spicy chutney that tantalizes the taste buds. In this comprehensive guide, we'll delve into the step-by-step process of preparing authentic Aligarh-style barule and its accompanying chutney.

Barule:

Barule, a popular street snack in Aligarh, is made from boiled potatoes coated in a flavorful batter and deep-fried to perfection. The key to achieving the perfect barule lies in the balance of ingredients and the technique used for frying.

Ingredients:

• 500g uniform small-sized potatoes, boiled
• 7 to 8 tsp all-purpose flour
• 3 to 4 tsp corn flour (or ararot powder)
• 2 to 3 pinch red food color
• Salt to taste
• Mustard oil for frying

Instructions:

1. Preparation of Potato Mixture:

   • Begin by boiling the small-sized potatoes until they are cooked through but remains still firm.
   • Once boiled, put them in a mixing bowl.
   • Add all-purpose flour, corn flour, red food color, and salt to the potatoes. Mix well until all the ingredients are evenly coat the unpeeled potatoes.
   

2. Frying Process:

   • Heat mustard oil in a deep frying pan or kadai over medium-high heat.
   • Carefully drop the coated potatoes into the hot oil, ensuring not to overcrowd the pan. Fry them in small batches to maintain the temperature of the oil and prevent sticking.
   • Fry the barule until they turn crispy on all sides, for a few minutes. Use a slotted spoon to take them out from the oil and transfer them to a plate lined with paper towels to drain excess oil.
   

Chutney:

No Aligarh-style barule is complete without its accompanying spicy chutney. This tangy and flavorful condiment adds an extra layer of taste to the crispy barule, making it an irresistible combination.

Ingredients:

• 100g spinach
• 15 green chilies
• 20g amchur (dried mango powder)
• 50g coriander leaves
• Salt to taste
• 1 tsp black salt
• Hing powder (small amount, quality dependent)
• 1 tsp citric acid

Instructions:

1. Preparation of Chutney Base:

   • Wash the spinach and coriander leaves thoroughly under running water to remove any dirt or impurities.
   • In a pan, boil the spinach, green chilies, amchur, and coriander leaves until they are tender and cooked through.
   • Once boiled, allow the mixture to cool down to room temperature before proceeding to the next step.

2. Blending Process:

   • Transfer the cooled spinach mixture to a blender or food processor. Add salt, black salt, and hing powder to the blender.
   • Grind the ingredients until they form a smooth and homogeneous paste.

3. Final Touch:

   • Transfer the blended chutney to a serving bowl carefully.
   • Add citric acid to the chutney and mix well to incorporate. Citric acid enhances the tanginess of the chutney, giving it a vibrant flavor profile.
   

Final Preparation and Serving:

To elevate the texture and crunchiness of the barule, they can be fried once more before serving. This additional step ensures that the barule are crispy on the outside and soft on the inside, creating a delightful contrast of textures.

1. Re-frying Process:

   • Heat the mustard oil in the frying pan or kadai over medium-high heat.
   • Take the fried barule and gently press them between your palms to flatten them slightly.
   • Once the oil is hot, carefully drop the flattened barule into the oil and fry them until they turn golden brown and crispy, approximately 3-4 minutes per side.
   • Use a slotted spoon to remove the re-fried barule from the oil and transfer them to a plate lined with paper towels to drain excess oil.

2. Serving:

   • Serve the crispy barule hot alongside the tangy chutney.
   • Optionally, sprinkle some chat masala over the barule for an added burst of flavor.
   • Enjoy the authentic Aligarh-style barule with spicy chutney as a delicious snack or appetizer.
   

Tips and Tricks for Perfecting the Recipe:

1. For a more pungent flavor, use mustard oil instead of regular cooking oil for frying the barule.
2. Use small size boiled uniform potatoes which are not peeled for making barule.
3. To ensure maximum freshness, use fresh spinach and coriander leaves for the chutney.
4. Remove any tough stems from the spinach and coriander leaves before boiling to achieve a smoother texture in the chutney.
5. Adjust the quantity of green chilies according to your spice preference. For a milder chutney, reduce the number of chilies.
6. Use a high-powered blender or food processor for optimal results, ensuring a smooth and creamy consistency in the chutney.
7. Experiment with different varieties of green chilies for unique flavor profiles in the chutney.
8. If you prefer a thicker consistency, reduce the amount of water used during blending.
9. For a smoother texture, strain the chutney through a fine mesh sieve to remove any fibrous bits.
10. Add a squeeze of fresh lemon juice for an extra burst of citrusy flavor in the chutney.
11. For an extra tangy flavor, add a splash of tamarind paste or juice to the chutney before blending.
12. Serve the chutney at room temperature to allow the flavors to fully develop before enjoying it with the barule.
13. Balance the tanginess of the chutney by adjusting the amount of citric acid according to your taste preferences.
14. Store leftover chutney in an airtight container in the refrigerator for up to a week. Stir well before serving.
15. Serve the barule and chutney as part of a larger Indian-inspired feast with dishes like samosas, pakoras, and biryani.

This dish is sure to tantalize the taste buds of anyone who tries it. Enjoy this recipe as a snack, appetizer, or part of a larger meal, the combination of textures and flavors makes it a standout dish that will leave a lasting impression. Embrace the tradition and flavor of Aligarh with this iconic recipe, perfect for sharing with friends and family or savoring on your own. Unlock the secrets of authentic Indian cuisine with this delicious and satisfying dish.