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A classic Rajasthani street food delight! These are spicy potato balls dipped in a savory chickpea flour batter and deep-fried to golden perfection. Crispy on the outside and soft inside, they are an irresistible and indulgent snack.
For 4 servings
Prepare the Potato Filling
Shape the Potato Balls
A classic Rajasthani street food delight! These are spicy potato balls dipped in a savory chickpea flour batter and deep-fried to golden perfection. Crispy on the outside and soft inside, they are an irresistible and indulgent snack.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 394.89 calories per serving with 14.66g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Prepare the Batter
Fry the Aloo Badas
Serve
Mix 1/2 cup of crumbled paneer (Indian cottage cheese) into the potato filling for a richer, protein-packed version.
Use the same potato filling to stuff large, deseeded green chilies (like Bhavnagri chilies), then dip in batter and fry for another popular Rajasthani snack.
Incorporate 2 tablespoons of crushed roasted peanuts or cashews into the potato filling for a delightful nutty crunch and texture.
The chickpea flour (besan) used for the batter is a good source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
Potatoes are rich in complex carbohydrates, which provide a steady and sustained release of energy, making this snack quite filling and satisfying.
The inclusion of traditional Indian spices like ajwain (carom seeds) and hing (asafoetida) is known to aid digestion, reduce bloating, and prevent flatulence.
An average-sized Jodhpuri Aloo Bada contains approximately 120-150 calories, primarily from the potatoes, besan, and the oil absorbed during deep-frying.
As a deep-fried snack, it is high in calories and fat, making it an indulgent treat rather than a daily healthy food. It is best enjoyed in moderation as part of a balanced diet.
Yes, for a lower-fat version, you can. Preheat the air fryer to 190°C (375°F). Spray the battered balls with oil and air fry for 15-20 minutes, flipping halfway, until golden and crisp. The texture will be different from the deep-fried original but still delicious.
This usually happens for a few reasons: the potato filling was too warm or moist when shaped, the batter was too thin to hold it together, or the oil temperature was too low, causing the bada to soak up oil and disintegrate.
They are very similar potato fritters. The main difference is often in the spice blend. Jodhpuri Aloo Bada typically has a more robust and tangy flavor profile, often including amchur (dry mango powder), which is less common in the classic Mumbai Batata Vada.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in an oven or air fryer at 180°C (350°F) for 5-7 minutes. Avoid microwaving, as it will make them soft.
This recipe goes great with these complete meals
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