Batate Ambado is a dish of mashed potato dumplings deep fried and sprinkled with cinnamon and sugar. It is one of the most popular dishes in the Philippines, where it was first created.

Batate Ambado/Ambade is a deep fried, spiced mashed potato dumplings from the Konkani cuisine. It is made with potatoes, rice flour, spices and coconut milk.

In Kannada and Konkani, delicious, deep-fried, spicy potato dumplings are known as batate ambade. The interior of the batate ambado is soft, while the exterior is crisp. To create excellent batate ambade, a spicy, seasoned potato filling is covered with a layer of gram flour batter and deep fried. You can’t just have one! 

Batate ambado is a famous teatime snack and street dish from the Mangalore area of Udupi. Here’s how to create fantastic batate ambade at home.


To make the interior potato filling, combine the following ingredients.

3 potatoes, medium sized 1-2 green chilies, depending on how hot they are. 2 teaspoons of vegetable oil a quarter teaspoon of mustard seeds urad dal, 1/2 teaspoon 2 curry leaves (leaflets) 4-5 cloves of garlic 1/2 inch peeled and coarsely chopped ginger 1 onion, medium-sized a half teaspoon of channa dal (optional) lemon juice, 1 tbsp turmeric powder, a pinch 2 tablespoons coriander (fresh) season with salt to taste a pinch of powdered asafoetida

To make the batter, combine all of the ingredients in a mixing bowl

gram flour (1/2 cup chickpea flour) 1/2 teaspoon powdered red chili a pinch of powdered asafoetida baking soda, a sprinkle For crispiness, use 1/4 cup corn flour or rice flour. season with salt to taste


For deep frying, oil

Method of Preparation:

Inner potato filling preparation:

1. Scrub the potatoes and cut them in half. After that, pressure cook them until they’re soft. Allow them to cool before peeling once they’ve been cooked. In a large mixing basin, mash the peeled potatoes well. It’s OK to eat a few little slices of potato. It gives the batat ambado a great bite.

2. In a wok, heat 2 tablespoons of oil. When the oil is hot, add the mustard seeds, urad dal, and channa dal and fry until the mustard seeds burst and the urad dal browns.

3. Stir in the finely chopped/smashed garlic, finely chopped green chili, finely chopped ginger, and curry leaves, and cook for a minute.

4. Stir in the turmeric and asafoetida powders for a few seconds. 

5. Stir in the chopped onions and continue to cook until they begin to brown. To speed up the cooking process, season with salt.

6. Stir in the mashed potatoes, salt, and pepper.

7. Cook the potato combination over a low heat for a few minutes, stirring and sauteing often to ensure that the flavors blend nicely with the cooked potatoes.

8. Turn off the heat and stir in the lemon juice and finely chopped coriander.

9. Once the potato mixture has cooled somewhat, roll it into lemon-sized balls and set them aside.


To make the batter, start by combining all of the ingredients in a large mixing bowl.

10. Sift the gram flour into a mixing basin. Mix in the salt, red chili powder, baking soda, rice flour/corn flour, and asafoetida powder until well combined.

11. Slowly drizzle in the water, stirring constantly to avoid clumps. It’s important that the batter be neither too thick nor too thin. If you want to give the outside coating of batat ambade a beautiful color, you may add a pinch of turmeric to the batter.

If the batter is too thin, it will drop off the potato balls and will not keep them together. If the batter is thick, you’ll get a thick layer of gram flour batter on top. 

If the mixture becomes too liquid, gradually add additional gram flour until the dough reaches the desired consistency.

12. In the meanwhile, heat the oil.

13. Gently dip the potato balls into the batter, making sure they are well covered.

14. Drizzle the extra batter back into the batter bowl, then drop the batter-coated potato balls into the heated oil.

15. Deep fried the batter-coated potato balls until golden yellow in color over a medium heat.

When the flame is low, the batat ambade absorbs more oil; when the flame is strong, they begin to burn on the outside while remaining raw on the inside. As a result, cook them over a medium heat.

16. Continue with the remaining potato balls in the same manner. Depending on how much oil you have in the wok and the size of the wok, you can cook 3-5 balls in a batch. Fry the potato dumplings in the oil until golden brown on both sides. 

17. Remove them from the pan and place them on a paper towel to absorb any leftover oil.


18. Sip a cup of tea or coffee while eating scorching hot batate ambade.

Suggestion for serving:

Batato ambado is delicious on its own or with any coconut chutney, mint chutney, or ketchup.

Serve steaming hot ambado with your favorite side dish and a cup of tea or coffee.


1. Garlic and onions are optional. These ambade may be made without onions or garlic.

2. Garlic, ginger, and asafoetida are all optional ingredients. They are, however, included to balance off the effects of the potato and gram flour on your system. They improve the flavor of ambade while also addressing any stomach issues that may develop from the intake of potato and gram flour. 


More fritter (bajo, phodi) recipes may be found here.

Batato ambado, Batate ambade, tea time snack, fritters, deep fried, aloo bonda, mangalore bonda, konkani food, Mangalore food, Udupi cuisine, Konkani cuisine, Konkani recipe, Udupi Mangalore street food

The german potato dumplings are a traditional german dish. They are made with boiled potatoes, flour, milk, eggs and spices such as nutmeg and cloves.

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