Name: Bihari Kadhi Badi recipe by Jayshree Nishchal at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For Badi:; 1 heaped cup of Besan; Water to make the batter; 1/2 teaspoon cumin seeds; 1/4 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; A pinch of baking soda (optional); Salt to taste; Oil for frying; For the Kadhi:; 2 tablespoons mustard oil; A generous pinch of hing; 2-3 bay leaves; 1 black cardamom; 5-6 green cardamom; 4 cloves; 1 inch cinnamon stick; 2 tablespoon coriander powder; 2 teaspoon red chilli powder; 3 tablespoon besan; 1 cup sour curd; 1 teaspoon turmeric powder; For Tadka:; 2 tablespoons ghee; 1 teaspoon cumin seeds; 3-4 whole red chillies; 1/4 teaspoon chilli flakes or kashmiri chilli powder

ABOUT Bihari Kadhi Badi RECIPE

Kadhi Badi, a Bihari style kadhi pakoda, is one of the most loved dishes in Bihar. Any auspicious occasion is incomplete without feasting on Kadhi Badi be it a wedding or Rakhsha Bandhan or Teez or celebrating the arrival of a baby in the family. Kadhi Badi graces every occasion, every household has their own version of this dish. Here I have mixed the recipe of my grand mother and my mother-in-law.

Ingredients Serving: 4

For Badi:
1 heaped cup of Besan
Water to make the batter
1/2 teaspoon cumin seeds
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
A pinch of baking soda (optional)
Salt to taste
Oil for frying
For the Kadhi:
2 tablespoons mustard oil
A generous pinch of hing
2-3 bay leaves
1 black cardamom
5-6 green cardamom
4 cloves
1 inch cinnamon stick
2 tablespoon coriander powder
2 teaspoon red chilli powder
3 tablespoon besan
1 cup sour curd
1 teaspoon turmeric powder
For Tadka:
2 tablespoons ghee
1 teaspoon cumin seeds
3-4 whole red chillies
1/4 teaspoon chilli flakes or kashmiri chilli powder

Instructions

To make the badi, make a thick batter with besan and water and keep aside for atleast 30 minutes. After resting, beat the batter well till it's light and fluffy. (You may add a pinch of soda if needed though it's completely optional.)
Add cumin seeds, salt, turmeric powder and chilli powder to the batter.
Heat oil in a karahi. Fry the besan dumplings till they are golden brown in colour.
Now take mustard oil in a kadhai. Add all whole spices in it. Keep the flame to low. Add coriander and red chilli powder.
Next, add 1-2 cups of water and let it come to a boil. Add the badi or fritters to the boiling water. Let it boil for 5-6 minutes or until the fritters look soft and swelled up.
Meanwhile, mix the curd and besan together with 3-4 cups of water. Add the haldi /turmeric powder to it.
Once the badi looks soft add this mixture to the kadhi. Add salt and let everything boil together. Check the consistency and add more water if needed. Check the seasoning.
The kadhi should reach the right consistency in 5-6 minutes. Turn off the flame once done.
Heat ghee in a pan. Add cumin seeds, whole red chillies and chilli flakes or powder. Add this tadka to the kadhi.
Serve with steaming boiled rice.

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