Bihari Kadhi Bari (Yogurt Curry with Gram Flour Fritters)

KP
Servings: 4 Total Time: 1 hr
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Tangy yogurt and gram flour curry with soft onion fritters

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Kadhi bari is a comforting dish made in many parts of India with regional differences. The Bihari kind is a tangy, pale-yellow curry of yogurt thickened with gram flour (besan), served with bari, small fritters made from onion and gram flour. A sizzling tempering of mustard, fenugreek and dried chilies finishes the dish. Bihari cooking is often described as rustic and earthy, built on sattu (roasted gram flour), mustard oil and simple spice mixes. Read more in Indian regional cuisines.

It is usually served with steamed rice and is a popular lunch.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Muhammad Khawar Nazir on Pexels; Photo 2: mukesh kumar on Pexels; Photo 3: Saveurs Secretes on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Bihari Kadhi Bari (Yogurt Curry with Gram Flour Fritters)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Vegetarian Meals
Prep Time 20 mins Cook Time 40 mins Total Time 1 hr
Servings: 4

Description

Bihari kadhi bari: a tangy yogurt and gram flour curry with crisp onion gram flour fritters (bari), tempered with mustard, fenugreek and dried chilies.

Ingredients

For the bari (fritters)

For the kadhi

For the tempering

Instructions

  1. For the bari, mix the gram flour, onion, green chili, turmeric, baking soda, salt and coriander. Add water, a tablespoon at a time, to make a thick batter.
  2. Heat the oil in a pan over medium heat. Drop small spoonfuls of batter into the oil and fry for 3 to 4 minutes until golden and crisp. Drain on paper towels. Be careful with hot oil.
  3. For the kadhi, whisk the yogurt, gram flour, turmeric, salt and water in a pot until completely smooth with no lumps.
  4. Place the pot over medium heat and stir constantly until it comes to a boil, to prevent curdling. Reduce the heat and simmer, stirring often, for 20 to 25 minutes until thickened and the raw taste of gram flour is gone.
  5. Add the fried bari and simmer for 5 minutes more so they soften slightly.
  6. For the tempering, heat the mustard oil in a small pan. Add the mustard seeds, fenugreek, dried chilies, curry leaves and garlic and fry until fragrant, about 1 minute.
  7. Pour the tempering over the kadhi and stir. Serve hot with steamed rice.

Note

Stir constantly until the kadhi boils so the yogurt does not split. Contains milk (yogurt) and chickpea flour. Vegetarian and gluten-free. Hot oil can cause severe burns. Keeps for 2 days in the refrigerator; add a splash of water when reheating.
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Frequently asked questions

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Why did my kadhi curdle?

Cold yogurt was heated too fast or not stirred. Whisk the mix smooth and stir until it boils.

Can I bake the bari?

Bake spoonfuls in a greased tin at 200 C / 400 F for 20 minutes, but they will be less crisp.

What rice goes with it?

Plain steamed basmati or any white rice.