Bari-Kadhi Recipe

Bari-Kadhi is Indian comfort food in a bowl. It is a fusion of flavours in which crisp Bari or Badi (fitters) are added to a bowl of spiced yogurt gravy. Tangy, creamy Kadhi, the crunchy Bari with plain steamed rice or roti is simply delicious. 

This recipe is easy to follow even if you have never made Kadhi Bari. I also share tips for making a bigger batch of Bari to freeze. Nothing can be better than Wadi Kadhi on a cold, rainy day or when you feel too lazy to cook. 

Dahi or yoghurt is a big part of most Indian diets. Some yummy ways to include curds in our meals are Kalan, Kadhi Goole, Pithore Ki Sabji, Gatte ki Kadhi, and the How to Make Dahi Bhalla Recipe.

Jump to:

• Why you should make Kadhi Bari at home
• Ingredients for the Perfect Kadhi Wadi
• How to make Kadhi Bari
• Variations to Kadhi Bari
• Equipment
• How to store Kadi Bari
• Protips  to make Kadhi Bari
• FAQ's for Kadi Bari
• Related Recipes
• Pairing Recipes
• Bari-Kadhi Recipe

Why you should make Kadhi Bari at home

If you are wondering why I am raving about Bari Kadhi (or Badi Kadi) and what is unique about it, let me list why I like to make Kadhi Bari at home. This will help you tick a few boxes of your own.

• It is a protein-rich dish, wholesome and cheap. 
• Unlike the gravies based on tomato and onion, this soothing gravy is yoghurt-based.  The texture and flavours of this probiotic curry are well-balanced. 
• The tangy yoghurt uses besan( gram flour) as a thickening agent, making it gluten-free. 
• The spices I use are what we love, so the Kadhi is customized to suit our taste buds. So, play around with the ingredients. 
• The spiced deep-fried fitters or Bari are crisp. But once added to the Kadhi, they soak and swell up deliciously, and the favours are ah slurp.
• The best part is that I make extra baris for our meal. Some I freeze so that I can use them when I have no time or energy to cook.

What season is  Kadh Bari best suited for?

• All year round! In summer, Kadhi bari with a salad and mango chutney on the side is a perfect cooling meal. You do crave soothing yoghurt in the season.
• On a cold day in winter, warm Kadhi bari, a little spicy and tangy, is a comfort food that is a hug on a plate. 
• It is easy to make, flavourful, and different enough to take centre stage at a party, so it gets my vote as a crowd-pleaser. 

Ingredients for the Perfect Kadhi Wadi

For the Kadhi:

• Yoghurt: Tangy, full-fat yoghurt is needed to make Kadhi bari. Without it, you will miss the unique flavour that is the signature of this dish. The yoghurt also balances our spices and gives the Kadhi a creamy thickness. 
• Besan: Besan, or gram flour, stabilizes and thickens the Kadhi, giving it a beautiful velvety thickness and texture. Without besan, the Kadhi may curdle, and you will not have any bari to dunk in.  
• Spices: As with any other Indian dish, you should use a medley of spices. Here, for the Kadhi, I use cumin, mustard seeds, turmeric, asafoetida (avoid if you want to make the curry gluten-free), red chilli powder, ginger-garlic paste, black pepper powder, and coriander powder. Sometimes, I also use a few fenugreek seeds in the tadka. 
• Oil or Ghee: I prefer Ghee, but you can use oil for a tempering or tadka.
• Herbs: Garnish with green coriander leaves for a pop of colour and taste. If you like spicy food, add some green chillies. I sometimes squeeze a lemon for a pop of tangy flavour. 
• Salt: add as per state your Kadhi will not taste good without it.

For the Bari:

• Besan: Besan, or gram flour, is the base for the Bari. Use fresh besan. I suggest sieving it to break up all the lumps. 
• Spices: I like to use ajwain/carom seeds, Kalonji/onion seeds, turmeric powder, and red chilli powder. You can also add garlic or ginger paste to the batter. 
• Oil: You need oil to fry the baris.  I prefer refined oil like sunflower or rice bran oil, but you can also use mustard oil. 
• Baking soda: For crisp Bari, add a pinch of baking soda to the batter.
• Salt: without which nothing tastes good.

Optional ingredients:

• Bay leaves: adding 1-2 bay leaves to the tempering gives a lovely aroma to the Kadhi.
• Onions, fenugreek leaves, and spinach leaves: chop these if you have them at hand and add them to the bari batter. They give the dish a lovely flavour and texture.

How to make Kadhi Bari

If you follow this roadmap, making Kadhi Bari will be easy

First, let’s make the Kadhi

• Mix and whisk the curd, besan ginger-garlic paste, black pepper powder, cumin powder, coriander powder, turmeric powder, red chilli powder and 2 cups water. See that there are no lumps, and the batter is smooth. 
• In a deep pan, make the tempering or tadka.
• Stir the tadka continuously as you add the yoghurt mixture.
• Remember that patience is a virtue. Cook the Kadhi on a low flame. Once it starts simmering, stir it occasionally.

Now start making your Bari

• In a big bowl, mix the besan, ajwain, kalonji, turmeric, red chilli powder, if using onion, and cooking soda with water to make a thick batter. Set aside for 15 minutes.
• Heat oil in deep kadhai/wok. And fry the Bari on medium flame until deep golden brown.
• Drain and set aside on absorbent paper.

To bring together:

• In the simmering Kadhi, add the Bari. They will absorb flavours and swell up. 
• Stir and check the consistency add warm water if needed.
• The Bari will soak up the Kadhi and swell. The Kadhi will also thicken up.
• Serve hot with steamed rice, jeera rice or roti.

Tip: This Kadhi tastes better the next day, so make a big batch. 

Variations to Kadhi Bari

Kadhi is highly versatile, and we have across the country we have different versions; here are a few ideas

• For example, we have Punjabi Kadi Pakoda, where the Kadhi is thick and spicy. Generally, you will add onion fitters or Kanda bhaji to the Kadhi.
• In Gujarat, it is sweeter as sugar or jaggery is added to the Kadhi. It is also on the runny side.
• In Maharashtra, we have Kadhi Gole, small fitters made from chana dal are added to the Kadhi.
• In Karnataka, we have Kadhi made with ash gourd. In Ghee, saute a paste of ginger, coconut, green chilli, cumin, and a little mustard. Then, add the ash gourd until it cooks well. Finally, add the Kadhi mix and simmer in the Kadhi. 
• My mom made the ash gourd Kadhi and kadi gole and added methi or fenugreek leaves to the Kadhi. 
• Kadhi has always been a recipe without garlic or onion, but you can add some in the tempering.
• My mother-in-law used to add boiled peas, crisp-cooked lady finger, boiled snake gourd, or drumstick pods to her Kadhi.
• My twist to Kadhi bari will be adding spinach, methi leaves and onion to the Bari.
• My friend Seema has made the Kadhi using Rajgira Flour. Perfect when fasting.
• I avoid frying, so make your Bari using the appe patra or the paniyaram patra. These will be the low-fat versions.
• How about baking some Bari?

Equipment

• Bowl for mixing
• Whisk
• Pan for cooking Kadhi
• Kadhai/wok for frying Bari
• Slotted spoon
• Spoons and Ladles
• Plate to keep fried Bari

How to store Kadi Bari

• Kadhi Bari can be stored in the fridge for 2-3 days. Store the Kadhi and Bari separately in airtight containers.
• When ready to serve, reheat the Kadhi on low flame. When the Kadhi starts simmering, toss the Bari in the Kadhi. The only downside is these baris are not crisp and crunchy. 
• You can reheat the Bari in a preheated oven or air fryer at 180C for 5-6 minutes. 

Protips  to make Kadhi Bari

Though making Kadhi bari is easy there are some pointers that even pros need to be reminded about.

• Whisk the besan and yoghurt thoroughly before making Kadhi. I prefer a hand whisk or blender to make a smooth, lump-free batter. This step helps thicken the Kadhi evenly when you heat it.
• Stir the yoghurt mixture before you add it to the pan.
• As you add the yoghurt mixture to the pan, stir the contents to prevent curdling.
• Initially, as a newlywed, I used to switch off the flame, add the yogurt mixture, stir, and then heat the Kadhi. 
• Start cooking the Kadhi on low flame and bring it to a boil.  
• If you like tangy flavours (like me), use sour curd to make The Kadhi. 
• The oil has to be hot for deep-frying the baris. To check if the oil is hot, drop a small test ball into the oil. If the ball rises to the surface of the oil gradually, the temperature is correct, and you can add more of the dough. 
• If the Bari rises immediately, your oil is too hot. Cool it, or your badi will not cook inside.
• Your oil must heat up if the Bari stays at the pan’s bottom. 
• If your Bari does not hold shape or the batter is runny, adjust the batter and make it thicker. Remember to check the seasonings.
• Avoid crowding the oil with too many Bari.
• The baris have to be nice and golden brown. Do not forget to flip them occasionally so that they cook evenly.
• Overcooking the Baris makes them hard. When added to the Kadhi, they will remain hard and unable to absorb the Kadhi. 
• Add them last to prevent the baris from becoming a soggy mess in the Kadhi, just before serving when you give the Kadhi a boil. 
• I sometimes leave them on the side so the family can add them as they wish. They are also enjoyed like bhajiyas then. 
• Make the tadka right. Heat oil or Ghee and splutter the mustard, cumin, and red chillies. I love to add curry leaves and asafoetida. Pour the sizzling tadka over the Kadhi.   
• Go easy on the chilli powder; too much will overpower the Kadhi and make it less tasty. Maintain the balance of spicy and tangy.

Time-Saving Tips to Cooking Kadhi Bari

Short of time? You need not reach out for takeout. Here are tips or hacks for cooking Kadi Bari quickly. 

• One of the simplest tricks is to prep the ingredients in advance. Chop the onions and garlic, in advance in advance and store them in airtight containers. 
• Mise en place: Get all your ingredients in small bowls ahead of time. Then, you won’t have to hunt for ingredients like a headless chicken.
• Making the Bari ahead of time also helps. I make a big batch and store them in the freezer. When I need them, I add them to the Kadhi. The only downside here is keeping your fingers out of the bag. They are addictive, and before you know it, you will be snacking on them.
• Multitask:  I pressure-cook the rice and start making the Kadhi. I fry the Bari and make the tadka ahead as the Kadhi simmers. This way, the Kadhi Bari simmers, the pressure drops, and the cooker can be opened.  
• Use your gadgets. They are meant to ease your task. I use the hand blender to mix the ingredients for Kadhi and the food processor to chop my veggies.
• To fry, I prefer to use my paniyaram or appe patra to make my baris with less oil. If you have an air fryer, use it to make your baris. These need hardly any supervision, and the Baris are crisp without you sweating over the hot stove.

FAQ's for Kadi Bari

• What is the difference between curry and Kadhi?

  

  Curry and Kadhi are both gravies but differ in ingredients, flavour, texture, and health benefits. Curry generally uses cumin, turmeric and chilli powder. In contrast, a kadhi uses yoghurt, gram flour or besan and mild spices like cumin. 

• Does Kadhi cause gas?

  

  Kadhi uses probiotic curd, but people with weak digestive systems may experience bloating due to fermentation.

• Can you eat Kadhi at night?

  

  There are mixed opinions on this question. Some say you should not eat yoghurt at night, but we grew up eating it. Similarly, Kadhi uses yoghurt; I do not see any reason to avoid it. Kadhi is soothing and easy to digest; spices like cumin aid digestion.

• Can I make Kadhi with yoghurt that is not sour?

  

  Though Kadhi tastes best when the yoghurt is sour, you can use it. Once the Kadhi is cooked, you can add amchur powder. 

• How do I know my Kadhi is cooked?

  

  My mother-in-law and mother cooked Kadhi until it boiled over. Now, this has never happened to me, so I taste-check it. It is done if there is no raw besan taste and it has a glossy finish.

• Why does Kadhi split in the tadka?

  

  Did you stir the Kadhi? Stir the Kadhi from when you add the yoghurt and besan mixture to the pan until it boils.  

• Why is my Kadhi thin?

  

  Your besan, yoghurt and water proportions are off. If you have realized, after your Kadhi is done, in a bowl, add 1-2 tablespoon besan and add enough water to make a thick paste. Bring the Kadhi to a boil, stirring constantly, then add the besan slurry and cook till the Kadhi comes to a boil and the raw taste goes away. 

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Summary

Kadhi Bari is not in the limelight it deserves. Still, once you eat it, you will realize why it is enjoyed and considered comfort food. It is incredibly flavourful, easy to make, and satisfying. Since besan is a plant-based, gluten-free protein, the Kahi is also nutritious.
Any person, a novice or a professional, cannot escape falling for Kadhi Bari’s charm. Try it!