Kadhi Bari is a popular North Indian dish that consists of deep-fried gram flour (besan) dumplings called “baris” or “pakoras,” simmered in a tangy and spiced yogurt-based curry. This dish is a delightful combination of contrasting textures and flavors. The soft and fluffy pakoras absorb the flavors of the yogurt curry, creating a savory and satisfying dish.

The curry base is made with yogurt and besan (gram flour), seasoned with various spices like turmeric, red chili powder, cumin, and mustard seeds. The addition of fenugreek seeds, asafoetida (hing), and curry leaves enhances the aromatic profile of the dish. The tempering of mustard seeds and cumin seeds in ghee or oil adds a final layer of flavor.

Kadhi Bari is often enjoyed with steamed rice or Indian bread like chapati or naan. The dish is known for its comforting nature, making it a popular choice in North Indian households. It showcases the versatility of gram flour and yogurt in creating a hearty and flavorful meal that is both vegetarian and delicious.

Here’s a traditional recipe for making Kadhi Bari at home:
Ingredients:
For Baris (Dumplings):
2 cup gram flour (besan)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt, to taste
Water, as needed
Oil, for deep frying
For Kadhi:
1 cups yogurt, whisked
5 cups water
1/2 teaspoon turmeric powder
Salt, to taste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried red chilies
1/2 teaspoon fenugreek seeds
A pinch of asafoetida (hing)
1 onion, finely chopped
1 teaspoon ginger-garlic paste
1 green chili, finely chopped
¾ cup gram flour (besan)
Fresh cilantro leaves, chopped, for garnish
Directions:
For Baris:

In a mixing bowl, combine gram flour, turmeric powder, red chili powder and salt.
Gradually add water and mix until you get a thick, smooth batter.

Heat oil in a pan for deep frying.

Drop small portions of the batter into the hot oil and fry until golden brown and crispy. Remove and drain excess oil by placing them on paper towels. Keep aside.
For Kadhi:

In a large mixing bowl, whisk yogurt, gram flour, water, turmeric powder and salt together until smooth. Set aside.

In a separate pan, heat some oil. Add mustard seeds, cumin seeds, dried red chilies, fenugreek seeds, and asafoetida. Let them splutter.

Add chopped onions and sauté until translucent.

Add ginger-garlic paste and green chilies. Cook until the raw aroma disappears.

Slowly pour in the yogurt mixture while continuously stirring to prevent lumps.

Cook the kadhi on medium-low heat, stirring occasionally, until it thickens and the raw taste of gram flour disappears. This might take around 20-25 minutes.

Once the kadhi is cooked, add the fried baris and let them simmer in the kadhi for 10-15 minutes so they absorb the flavors.

Garnish with fresh cilantro leaves.

Serve hot with steamed rice or chapati.
Enjoy your delicious homemade Kadhi Bari!