Bihari Kadhi Badi

Cooking time
50 mins
4 people




Meal course
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1 cupchickpea-flour
1/2 cupwater-to-make-batter
1/2 teaspooncumin-seeds
1/4 teaspoonred-chilli-powder
1/4 teaspoonturmeric-powder
1 pinchbaking-soda
2 table-spoonoil-for-frying
1 pinchsalt-to-taste
2 table-spoonmustard-oil
1 pinchhing
3 numberbay-leaves
1 numberblack-cardamom
4 numbercloves
1 inchescinnamon-stick
2 table-spooncoriander-powder
2 teaspoonred-chilli-powder
3 table-spoonchickpea-flour
1 cupsour-curd
1 teaspoonturmeric-powder
1/2 teaspoongaram-masala
2 table-spoonghee-clarified-butter
1 teaspooncumin-seeds
4 numberwhole-red-chilli
1/4 teaspoonchilli-flakes
Kadhi Badi, Bihari style kadhi pakoda, is one of the most loved dish in Bihar. Any auspicious occasion is incomplete without feasting on Kadhi Badi, be it wedding or rakhsha bandhan or teez or celebration of arrival of a baby in the family. Kadhi Badi grace 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.


Tip: Use fresh besan for better result. Beat besan really well for making Badi. Check the doneness by dropping a little batter in a cup of water. If the batter starts floating then it’s done. If batter sinks then you need to beat more. The texture of badi is as soft as cotton. They should melt in your mouth after adding to the kadhi. This texture depends on how well the batter is beaten. If batter is not properly beaten, badis will turn hard after adding to the kadhi. You can add pinch of baking soda to avoid this.

  1. For making Badi, make a thick batter with besan and water and keep aside for atleast 30 minutes.
  2. After resting, beat the batter well till light and fluffy. You may add a pinch of soda if needed though it's completely optional.
  3. Add cumin seeds, salt, turmeric powder and chilli powder to the batter.
  4. Heat oil in a karahi. Fry besan dumplings till golden brown. Keep them on kitchen towel.
  5. Now take mustard oil in a kadhai. heat it till it reach smoking point. Turn the flame to low. Add all whole spices in it.
  6. Add coriander and red chilli powder.
  7. Add 2 cups of water and let it come to boil.
  8. Add Badi or fritters to the boiling water. Let it boil for 5-6 minutes or until fritters look soft and swelled up.
  9. Meanwhile, mix curd and besan together with 3-4 cups of water depending on the consistency required. Add haldi /turmeric powder to it.
  10. Once the Badi looks soft add this mixture to the kadahi.
  11. Add salt and garam masala & let everything boil together. Check the consistency and add more water if needed. Check the seasoning. The kadhi should reach the right consistency in 5-10 minutes. Switch off the flame once done.
  12. Heat ghee in a pan. Add cumin seeds, whole red chillies and chilli flakes or powder.
  13. Add this tadka to the kadhi. Serve with steaming boiled rice.

One comment

  1. Brinda said on May 19, 2016 Reply
    This is an awesome authentic and delicious recipe ... Thanks fir sharing jaya! I have always enjoyed it to the fullest made soo well by my MIL, though I'm not a big fan of besan. This one is surely a delight and one of the gems from Bihar cuisine .

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