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Batagor (abbreviation from: Bakso tahu Goreng, Sundanese and Indonesian: "fried bakso and tofu") is a cake of fried fish Sundanese people commonly served with peanut sauce. This is traditionally made from the flesh of ikan tenggiri (wahoo). Sometimes the type of other seafood such as tuna, mackerel, and prawn also can be used to make batagor. The same as the dumplings, the other complementary to batagor are steamed cabbage, potatoes, bitter gourd and tofu. Batagor is cut into bite size chunks and topped with peanut sauce, sweet soy sauce, chili sauce and little lime juice. Because fried, batagor has a texture that is crispy and crunchy. Because the method of presentation is identical, today batagor and siomay often sold by one vendor, with batagor offered as variation or addition to siomay.

Batagor are everywhere in the cities in Indonesia. This place can be found in the stalls of street food, carts around, bicycle merchants, and restaurants. The cuisine is influenced by Chinese cuisine of Indonesia and comes from the dumplings, with the difference that, instead of steamed, batagor is considered a type of dumpling fried. Batagor found in the 1980s in Bandung, and the most famous is the Batagor Bandung. This has been adjusted with the local cuisine of the Sundanese. Currently most of the sellers Batagor is Sundanese people.