Looking for a wholesome, flavorful, and easy-to-make dish that brings warmth and nostalgia to your plate? If so, Bihari Kadhi Badi/Kadhi Pakora is exactly what you need! More than just a dish, it’s a bowl of comfort and tradition that instantly feels like home.
This tangy, yogurt-based curry, originating from the heart of Bihar, is slow-cooked with gram flour (besan) and fragrant spices. As a result, it develops a silky-smooth texture that simply melts in your mouth. Traditionally served with steaming hot rice (Kadhi Chawal), this dish transforms a simple meal into a soul-satisfying experience.
Light, flavourful, and incredibly soothing, Bihari Kadhi is a summer favorite. Thanks to its cooling yogurt and mild spices, it provides a refreshing escape from the heat. Not only that, but each family has its own treasured recipe, lovingly passed down through generations. Because of this, every version holds a unique charm and special touch. Whether enjoyed on a lazy afternoon or prepared as a festive treat during fasting, this dish remains a timeless symbol of Bihar’s rich culinary heritage.
And if you’re making it for a fasting meal, simply skip the garlic—you won’t miss a thing! Even without it, the flavors remain just as divine, proving that true taste comes from tradition, love, and the perfect blend of spices. ❤️🍛
Try our other delicious recipes: Authentic Punjabi Kadhi Recipe, Sukhi Lahsun ki Chutney || Dry Garlic Chutney
Why You’ll Love This Bihari Kadhi
✔️ Rich & Creamy Texture – Slow cooking brings out a smooth, velvety consistency.
✔️ Bursting with Flavour – A perfect balance of tanginess from yogurt and earthiness from besan.
✔️ Light & Digestible – Easy on the stomach, making it great for summer meals.
✔️ Versatile & Festive-Friendly – Skip the garlic, and it’s perfect for fasting days!
✔️ Easy to Make – No fancy ingredients, just simple pantry staples.
Ingredients for Pakoras (Fritters):
- Besan (gram flour) – 1 cup
- Garlic paste – 1/2 teaspoon
- Salt – ½ tsp or as per your taste
- Red chili powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Curd – 1 tablespoon
- Water (as needed)
- Mustard Oil (for frying)
Ingredients for Kadhi (Gravy):
- Whisked curd – 1 cup
- Besan – 2 tablespoon
- Turmeric powder – 1/4th teaspoon
- Red chili powder – 1 teaspoon
- Garlic Paste – 1 teaspoon
- Salt to taste
- 3 cups water
- Mustard oil – 1 tablespoon
Phoran for Kadhi Badi Recipe
- Cumin seeds – 1/4th teaspoon
- Mustard seeds – 1/4th teaspoon
- Fenugreek seeds – 1/4th teaspoon
- Fennel seeds – 1/4th teaspoon
- Bay leaf – 1
Final Tempering for Kadhi Badi Recipe
- Clarified butter (Ghee)
- Dry red chili – 2
- Kashmiri red chili powder – 1 teaspoon
- Fresh coriander leaves – 1/2 tablespoon
Instruction
Prepare the Batter and Pakoras
- To begin, in a mixing bowl, combine besan, garlic paste, salt, red chili powder, turmeric, and curd. Then, gradually add water while whisking to form a thick yet light batter—no lumps allowed, or your kadhi will rebel! 😅 At this stage, the batter should be smooth and airy, ensuring soft pakoras.
- After that, heat oil in a deep pan over medium heat. Once the oil is sufficiently hot, drop small portions of the batter into the pan, shaping them into bite-sized fritters. As they fry, watch for a light brown color. When they are golden and crisp, carefully remove them with a slotted spoon. Next, drain the excess oil by placing them on a paper towel. Set them aside while you prepare the kadhi.
Prepare the Kadhi
- Meanwhile, in a bowl, mix gram flour, yogurt, red chili powder, turmeric powder, garlic paste, salt, and water until smooth. Make sure to stir well to avoid lumps, then, set the mixture aside.
- At the same time, heat oil in a deep pan. Once it is hot, add dry red chili, bay leaf, cumin seeds, mustard seeds, and fenugreek seeds. Let the spices splutter, releasing their aromatic flavors. After a few seconds, pour in the gram flour-yogurt mixture while stirring continuously. This step is crucial, as it prevents curdling and ensures a creamy consistency. Then, add the fried pakoras and stir well.
- Next, increase the flame to medium and bring the kadhi to a boil. Once it starts bubbling, reduce the heat. The kadhi should simmer on medium heat for 25 minutes, stirring occasionally and thickening gradually, ensuring it continues to bubble gently. Be sure to stir occasionally to prevent sticking. As it continues to cook, the flavors blend beautifully, creating a rich and creamy texture. Meanwhile, the pakoras absorb the tangy kadhi, becoming soft and flavourful.
Prepare the Tempering
- When the kadhi reaches the desired consistency, turn off the heat. Meanwhile, in a small pan, heat clarified butter (ghee). Once the ghee is hot, add a dry red chili and fresh coriander leaves, then, sauté for a few seconds. After that, lower the heat and quickly mix in red chili powder along with a tablespoon of water. Make sure to stir well, ensuring the spices bloom without burning.
- Now, pour this flavourful tempering over the kadhi, then immediately cover the pan to trap the smoky aroma. Let it sit undisturbed for 5 minutes, allowing the flavors to infuse. Finally, garnish with fresh coriander leaves for a burst of color and freshness.
Serving Suggestions
For the best experience, serve the hot kadhi badi with steamed rice or soft chapati. To further enhance the meal, enjoy this comforting dish with a side of pickles or papad for an extra crunch!