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Bihari-Style Kadi Badi

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 45 minutes
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Kadi is a yoghurt-based dish enjoyed across India. The popular Punjabi kadi with onion pakodas, Sindhi kadi with vegetables, or a sweeter Gujarati kadi are just a few versions. Try out the traditional Bihari-style Kadi Badi with simple ingredients but high on flavor.

Ingredients

For the badis

  • 1 cup gram glour (besan)
  • 1/2 tsp carrom seeds (ajwain)
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder (haldi)
  • 1/4 tsp Kashmiri red chilli powder
  • 1/2 cup water
  • Oil for deep frying

For the kadi

  • 1 cup curd
  • 2 tbsp gram flour (besan)
  • 3 cups water
  • 1 tbsp mustard oil
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp fenugreek seeds (methi dana)
  • 1/4 tsp asafoetida (hing)
  • 1 tbsp ginger garlic paste
  • 1-2 green chillies finely chopped
  • 1 tsp salt or to taste
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp garam masala powder

For the tempering

  • 1 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp Kashmiri red chilli powder
  • 1-2 whole dry red chillies

Instructions

  • To begin, prepare the badis. Take gram flour (besan) in a bowl. Add carrom seeds (awain), salt, red chilli powder, and turmeric powder. Add in water in batches to make a thick paste of dropping consistency. Beat well to aerate the batter so that the badis are soft and fluffy.
  • Heat oil for deep frying. Drop the batter into hot oil to make small badis. Deep fry until slightly golden. Remove and keep aside.
  • In another bowl, whisk together the curd and besan.
  • Heat mustard oil in a pan. Add in the cumin seeds, fenugreek seeds, and asafoetida (hing). Allow them to crackle.
  • Next, add the ginger garlic paste with chopped green chillies. Saute for a minute.
  • Now add the curd and besan mixture you prepared earlier. Mix well. Allow it to come to a boil, stirring constantly, or the kadi will clump together.
  • When it comes to a boil, add the salt and turmeric powder. Mix well. Reduce the heat and let it cook for around 10 minutes until it is nice and creamy.
  • Add in the badis and garam masala powder. Mix well. Cook for a few more minutes.
  • Transfer the Kadi Badi to the serving dish.
  • Prepare the tempering. Heat oil in a tempering pan. Add in cumin seeds, red chilli powder, and whole red chillies. Pour this tempering over the kadi.
  • The Bihari-Style Kadi Badi is ready to serve. Serve hot with boiled rice.

Video


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This blog post is part of ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Ratna Prabha.


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Bihari-Style Kadi Badi