Author Elfie V
Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

Batagor is a popular Indonesian street food dish that originates from the city of Bandung in West Java, Indonesia. Batagor is a shortened form of Bakso Tahu Goreng, which combines ground meat (fried dumpling) and fried tofu.
Easy to cook and delicious Batagor.

Batagor is a popular Indonesian street food dish, particularly famous in the West Java region, notably in places like Bandung. Batagor is derived from Bakso Tahu Goreng, which translates to Fried Tofu Meatballs in English. The fried tofu is often stuffed with the meatball mixture or served alongside it. Batagor is typically accompanied by a thick and spicy peanut sauce and may also be garnished with fried shallots and sometimes served with chili sauce, sweet sauce (kecap manis), and a squeeze of lime or calamansi juice. It's a flavorful and popular snack or street food item in Indonesia. Its combination of textures and flavors, with the crispy tofu, savory fried dumplings, and spicy peanut sauce, makes Batagor a beloved dish among locals and tourists alike.

YIELDS 4 serving(s)
TOTAL TIME 75 minute(s)


  • 4 white tofu
  • 15 dumpling skins

Meat Mixtures

  • 300g minced chicken
  • 1 egg
  • 2 garlic powder
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp Knorr chicken powder
  • 1 tsp salt
  • 2 tsp sugar
  • ½ tsp pepper
  • 1 tbsp chopped celery/coriander leaves
  • 4 tbsp tapioca flour

Wet Batter

  • 100g sago flour
  • 100g all-purpose flour
  • 200 ml of water
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp Knorr chicken powder
  • 1 tsp baking powder
  • ½ tsp nutmeg powder
  • ½ tsp pepper

Peanut Sauce

  • 200g raw peanuts
  • 8 large red chilies
  • 4 garlic
  • 8 shallots
  • 700 ml of water (450 ml + 250 ml)
  • 1 tbsp brown sugar
  • 5 tbsp sweet sauce (kecap manis)
  • 3 lime leaves
  • 50g sugar
  • 8g salt


  • Fried shallots
  • Sweet sauce (kecap manis)
  • Chili sauce
  • Lime



Cut the tofu into two triangular pieces, then fry them until they're brown. Once they're done, set them aside to cool for a bit.

Step 1 of cooking Batagor.

Meat Mixtures: Blend all the Meat Mixture ingredients (see the recipe) until they're well combined.

Step 2 of cooking Batagor.

Take a dumpling skin and put 1-2 tsp (or more, if you like) of the meat mixture onto it. Then, fold the skin just like as shown in the picture.

Step 3 of cooking Batagor.

Heat up a skillet over medium heat and fry the dumplings until they turn a lovely golden brown. Make sure the meat inside is cooked through.

Step 4 of cooking Batagor.

If the tofu has cooled down a bit, cut a 2-3 cm long slit in the wider part of each tofu. Fill it with 1 tsp of the meat mixture. Then, coat the outside of the tofu with the meat mixture, just like in the photo.

Step 5 of cooking Batagor.

Wet Batter: Mix all the Wet Batter ingredients together until thickened.

Step 6 of cooking Batagor.

Dip each tofu into the Wet Batter, then fry them over medium heat until they're cooked and have a nice golden-brown color.

Step 7 of cooking Batagor.

Peanut Sauce: Heat 2 tbsp of oil in a pan and saute the raw peanuts, large red chilies, and garlic until they're browned, but be careful not to burn them.

Step 8 of cooking Batagor.

Blend the sauteed ingredients with the shallots and 450 ml of water. Pour it back into the pan, add an extra 250 ml of water, and then add brown sugar, sweet sauce (kecap manis), lime leaves, sugar, and a pinch of salt. Stir it all together until it starts to boil. If it's not sweet enough for your liking, feel free to add more sweet sauce (kecap manis) or sugar.

Step 9 of cooking Batagor.

Cut up those dumplings and fried tofu into bite-sized pieces. Pour the peanut sauce all over them. Serve your Batagor with some fried shallots, sweet sauce (kecap manis), chili sauce, and a squeeze of fresh lime juice.

Step 10 of cooking Batagor.

Author Elfie V
Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

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