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A comforting yogurt and chickpea flour curry from Bihar, filled with soft, spongy gram flour dumplings. This tangy and mildly spicy dish is a regional staple, best enjoyed with steamed rice.
For 4 servings
Prepare the Badi Batter
Fry the Badis
Prepare the Kadhi Mixture
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A comforting yogurt and chickpea flour curry from Bihar, filled with soft, spongy gram flour dumplings. This tangy and mildly spicy dish is a regional staple, best enjoyed with steamed rice.
This bihari recipe takes 60 minutes to prepare and yields 4 servings. At 305.47 calories per serving with 7.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kadhi
Combine Kadhi and Badi
Prepare the Tempering (Tadka)
Finish and Serve
Add chopped spinach (palak) or fenugreek leaves (methi) to the badi batter for added nutrition and flavor. You can also add drumsticks to the kadhi while it simmers.
For a spicier version, add finely chopped green chilies to the badi batter or increase the amount of red chili powder in the kadhi.
For a variation, add sliced onions and ginger-garlic paste to the tempering before adding other spices to create a flavor profile closer to Punjabi Kadhi Pakora.
Both besan (gram flour) and curd are excellent sources of protein, which is essential for muscle repair, cell growth, and overall body function.
The use of curd makes this dish rich in probiotics, which are beneficial bacteria that improve gut health, aid digestion, and boost the immune system.
Curd is a great source of calcium and phosphorus, vital minerals for maintaining strong and healthy bones and teeth.
Besan provides complex carbohydrates and has a lower glycemic index compared to wheat flour, leading to a slower release of sugar into the bloodstream and providing sustained energy.
Kadhi usually curdles for two main reasons: 1) Not stirring continuously while bringing it to a boil. The yogurt solids separate from the whey when heated unevenly. 2) Adding salt too early. It's best to add salt after the kadhi has come to a boil to minimize the risk of splitting.
The secret to soft badis lies in the batter. You must whisk the besan batter vigorously for at least 5-7 minutes to incorporate air. A well-aerated batter will float when a drop is placed in water. Also, ensure you fry them on medium heat so they cook through without becoming too hard on the outside.
Yes, it can be a healthy dish. It's a good source of protein from besan and probiotics from curd, which aids digestion. However, the badis are deep-fried, which adds calories and fat. To make it healthier, you can make the badis in an appe (paniyaram) pan with minimal oil.
A typical serving (around 310g) of Bihari Kadhi Badi contains approximately 350-450 calories. The calorie count can vary based on the amount of oil absorbed during frying and the fat content of the curd used.
Yes, you can make a vegan version by replacing the dairy curd with a plant-based yogurt like cashew or peanut curd. Ensure the plant-based yogurt is unsweetened and has a tangy flavor. Also, use oil instead of ghee for the tempering.
Yes, Kadhi Badi tastes even better the next day as the badis soak up the flavors. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if it has thickened too much.