Jodhpuri Aloo Bada
A popular Rajasthani street snack with a spiced potato filling wrapped in a gram flour batter and fried until crisp. It is hearty, warming, and especially good with green chutney or fried green chilies on the side.
For 8 servings
- prep · ~15 min
Boil and mash the potatoes.
Boil the potatoes until tender, peel them, and lightly mash them. Keep a little texture so the filling does not turn pasty.
TIPA dry potato mixture holds its shape better inside the batter. - saute · ~7 min
Cook the spiced potato filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add cumin seeds, fennel seeds, and asafoetida and cook until fragrant, about 20 seconds.3.Add onion, green chili, ginger, and garlic and cook until the onion softens, 3 to 4 minutes.4.Add coriander powder, red chili powder, turmeric powder, garam masala, dry mango powder, and half the salt.5.Add the mashed potato and mix well until the spices coat everything evenly.6.Turn off the heat and mix in coriander leaves.TIPCook off any moisture in the potatoes so the badas stay crisp after frying. - rest · ~10 min
Cool the filling and shape the balls.
Let the potato mixture cool enough to handle, then divide it into 8 equal portions and shape them into round balls.
- mix · ~3 min
Make the batter.
In a bowl, mix besan, rice flour, the remaining salt, and water into a smooth, thick batter. It should coat the back of a spoon without running off too quickly.
TIPA thick batter gives the aloo bada its classic puffy crust. - fry · ~15 min
Coat and fry the aloo badas.
1.Heat the oil for frying in a deep pan over medium heat.2.Dip each potato ball in the batter and coat it fully.3.Slide 3 to 4 coated balls into the hot oil without crowding the pan.4.Fry until deep golden and crisp, turning as needed, 4 to 5 minutes per batch.5.Lift them out and let excess oil drain off.TIPKeep the oil at medium heat so the batter cooks through before the outside gets too dark. - serve
Serve the Jodhpuri Aloo Bada hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the potato filling cool completely before shaping, or the balls can break inside the batter.
- 2If the filling feels moist, cook it a minute longer so the badas stay crisp after frying.
- 3Lightly crush the fennel seeds just before adding them to release their sweet Rajasthani aroma.
- 4Keep the batter thick enough to cling well; a thin batter will slip off the potato balls in oil.
- 5Fry on medium heat only, so the besan coating cooks through and turns evenly deep golden.
- 6Rest fried aloo badas on a rack instead of paper towels to help preserve the crisp crust.
- 7You can shape the potato balls a few hours ahead and refrigerate them before dipping and frying.
Adapt it for your goals.
No-onion
Skip the onion for a simpler, more temple-style version; the ginger, garlic, fennel, and spices still keep the filling flavorful.
jainJain
Replace potato with raw banana or mashed yam, and omit onion, garlic, and ginger for a Jain-friendly snack.
extra spicyExtra-spicy
Add more chopped green chili to the filling and serve with fried green chilies for a hotter street-style finish.
air friedAir-fried
Make slightly flatter patties, coat well, brush with oil, and air-fry for a lighter version with less deep-frying.
Why this is on our healthy list.
Filling and Satisfying
Potatoes and chickpea flour make this snack hearty and sustaining, especially when served as a substantial tea-time bite.
Plant-Based Protein Boost
Besan adds plant protein compared with a plain flour coating, making the fried crust more nutritious as well as flavorful.
Digestive Spice Support
Cumin, fennel, ginger, garlic, and asafoetida are traditional spices often used to make rich snacks feel easier to digest.
Frequently asked questions
Usually the filling is too moist or the batter is too thin. Cook the potato mixture until dry, cool it fully, and keep the batter thick enough to coat well.
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