Discover Te Secrets Of Perfect Kadhi Bari Recipe

Kadhi Bari combines crispy gram flour fritters with a creamy, tangy yogurt-based curry kadhi. The bari is made by frying a spiced batter of besan, onions, and herbs. The kadhi is prepared with yogurt, besan, and aromatic tempering, cooked until rich and flavorful. This comforting dish pairs perfectly with steamed rice or warm roti.

Kadhi Bari is a North Indian delicacy blending crispy besan fritters with a tangy, spiced yogurt curry. The bari is made by frying gram flour batter mixed with onions, green chilies, and coriander. The kadhi is prepared by whisking yogurt with besan, turmeric, and spices, simmered with tempering of mustard seeds, curry leaves, and hing. The fritters are added to the kadhi and simmered until they absorb the flavors. Garnished with coriander and ghee, it becomes a hearty dish. Perfectly paired with rice or roti, Kadhi Bari offers a comforting and flavorful experience.

Ingredients

For the Bari (Fritters):

• Besan (Gram Flour): 1 cup
• Onion: 1 small, finely chopped
• Green chilies: 2, finely chopped
• Coriander leaves: 2 tablespoons, chopped
• Baking soda: A pinch
• Salt: To taste
• Water: As required
• Oil: For frying

For the Kadhi:

• Yogurt (Curd): 1 cup (sour preferred)
• Besan (Gram Flour): 3 tablespoons
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1/2 teaspoon
• Mustard seeds: 1/2 teaspoon
• Fenugreek seeds: 1/4 teaspoon
• Curry leaves: 6-8
• Asafoetida (Hing): A pinch
• Dry red chilies: 2
• Garlic: 4 cloves, finely chopped (optional)
• Oil/Ghee: 2 tablespoons
• Salt: To taste
• Water: 4 cups

Step By Step Recipe

Step 1: Prepare the Bari Batter

• In a mixing bowl, combine besan, chopped onion, green chilies, coriander leaves, and a pinch of baking soda.
• Add salt and mix well. Gradually add water to make a thick, lump-free batter.
• The batter should be thick enough to hold its shape when dropped into hot oil.

Step 2: Fry the Bari

• Heat oil in a deep frying pan over medium heat.
• Drop small portions of the batter into the hot oil using your fingers or a spoon.
• Fry the dumplings until they turn golden brown and crispy. Remove and drain on paper towels.

Step 3: Prepare the Kadhi Base

• In a large mixing bowl, whisk together yogurt, besan, turmeric powder, red chili powder, and salt. Ensure there are no lumps.
• Add 4 cups of water and whisk again to form a smooth mixture.

Step 4: Cook the Kadhi

• In a large pan or kadhai, heat 2 tablespoons of oil or ghee.
• Add mustard seeds, fenugreek seeds, dry red chilies, curry leaves, and asafoetida. Let them splutter.
• If using garlic, add it at this stage and sauté until lightly golden.
• Pour the yogurt-besan mixture into the pan, stirring constantly to prevent curdling.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, stirring occasionally, until the kadhi thickens and the raw flavor of the besan disappears.

Step 5: Add the Bari to the Kadhi

• Add the fried bari to the kadhi and let them simmer for 5–7 minutes. The bari will absorb the flavors and soften slightly.

Step 6: Garnish and Serve

• Garnish with fresh coriander leaves and an optional drizzle of ghee or tempering of red chili powder in ghee.
• Serve hot with steamed rice or roti.

Tips for Perfect Kadhi Bari

• Use sour yogurt for a tangier kadhi. If the yogurt isn’t sour, add a little amchur (dry mango powder) or lemon juice at the end.
• For extra soft bari, soak them in warm water for 5 minutes after frying, then gently squeeze out excess water before adding to the kadhi.
• Adjust the consistency of the kadhi by adding more water if it thickens too much during cooking.

Enjoy the comforting and flavorful Kadhi Bari as a hearty meal.