Jodhpuri Aloo Bada
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
- Heat 2 tbsp of oil in a pan over medium heat. Add the mustard seeds and allow them to crackle.
- Add the cumin seeds and hing, and sauté for 30 seconds until aromatic.
- Add the chopped onion, green chilies, and grated ginger. Cook for 4-5 minutes until the onions are soft and translucent.
- Stir in the turmeric powder, red chili powder, and coriander powder. Cook for 1 minute until the raw smell of the spices disappears.
- Add the mashed potatoes and 1 tsp of salt. Mix thoroughly and cook for 3-4 minutes, breaking up any large potato lumps.
- Turn off the heat. Stir in the amchur powder, garam masala, and chopped coriander leaves. Mix well and transfer the filling to a plate to cool down completely.
Shape the Potato Balls
- Once the filling is completely cool to the touch, divide it into 12 equal portions.
- Grease your palms lightly with oil and roll each portion into a smooth, round ball. You can flatten them slightly to get the traditional bada shape.
Prepare the Batter
- In a mixing bowl, whisk together the besan, rice flour, ajwain, and 0.75 tsp of salt.
- Gradually add about 1.25 cups of water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon without being runny.
- Let the batter rest for 10-15 minutes. This helps in making the coating crispier.
- Just before you are ready to fry, add the baking soda to the batter and mix gently.
Fry the Aloo Badas
- Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches approximately 175°C (350°F).
- To test the oil, drop a small amount of batter; it should sizzle and rise to the surface without changing color too quickly.
- Carefully dip one potato ball into the batter, ensuring it's evenly and completely coated.
- Gently slide the batter-coated ball into the hot oil. Fry 3-4 badas at a time to avoid overcrowding the pan.
- Fry for 5-7 minutes, turning them occasionally, until they are an even golden brown and crisp on all sides.
- Remove the fried badas with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
Serve
- Serve the Jodhpuri Aloo Bada hot with tamarind chutney, mint-coriander chutney, and traditionally, a side of fried and salted green chilies.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before shaping; a warm filling can cause the badas to break in the oil.
- 2The batter's consistency is crucial. If it's too thin, it won't coat properly. If too thick, the outer layer will be doughy. Adjust with a teaspoon of water or besan if needed.
- 3Maintain a steady medium-high heat for frying. Oil that is too hot will burn the outside, leaving the inside uncooked, while oil that is not hot enough will result in greasy badas.
- 4Adding rice flour to the besan batter is the secret to an extra crispy coating.
- 5For enhanced flavor, lightly crush the ajwain (carom seeds) between your palms before adding them to the batter.
Adapt it for your goals.
Add Paneer
Mix 1/2 cup of crumbled paneer (Indian cottage cheese) into the potato filling for a richer, protein-packed version.
Make Mirchi BadaMake Mirchi Bada
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.
Add NutsAdd Nuts
Incorporate 2 tablespoons of crushed roasted peanuts or cashews into the potato filling for a delightful nutty crunch and texture.
Why this is on our healthy list.
Source of Plant-Based Protein
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.
Energy-Boosting Carbohydrates
Potatoes are rich in complex carbohydrates, which provide a steady and sustained release of energy, making this snack quite filling and satisfying.
Aids Digestion
The inclusion of traditional Indian spices like ajwain (carom seeds) and hing (asafoetida) is known to aid digestion, reduce bloating, and prevent flatulence.
Frequently asked questions
An average-sized Jodhpuri Aloo Bada contains approximately 120-150 calories, primarily from the potatoes, besan, and the oil absorbed during deep-frying.