Bihari Style Kadhi Bari Recipe

Bihari Style Kadhi Bari Recipe is popular dish from the state of Bihar. Kadhi is a yogurt based stew made with mixing yogurt and gram flour and tempered with few aromatic spices. Bari's are the pakoras or fritters added into this Kadhi while boiling. Course : Lunch Ingridients : Ingredients to make the Bari's 1 cup Gram flour (besan) 1 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Ajwain (Carom seeds) 1/4 teaspoon Enos Fruit Salt Salt , to taste Ingredients to make the Kadhi 1 cup Curd (Dahi / Yogurt) , sour 3 tablespoons Gram flour (besan) 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander (Dhania) Seeds 1 Bay leaf (tej patta) To temper 1 sprig Curry leaves 5 cloves Garlic , chopped 1 teaspoon Cumin seeds (Jeera) 2 Dry Red Chilli 2 teaspoons Ghee 1/4 teaspoon Kashmiri Red Chilli Powder Salt , to taste Instructions To begin making Bihari Style Kadhi Bari Recipe we start with making the bari's. To make the bari, mix the besan, red chilli powder, coriander powder, cumin seeds, ajwain seeds,turmeric powder, eno and salt in a mixing bowl.Add enough water to make a thick batter. Whisk this mixture vigorously for few minutes to make the mixture light. Heat a paniyaram pan on medium heat, brush each cavity with oil, pour a spoon full of the prepared bari batter into each cavity. Pour a few drops of oil around and let it cook for 3 minutes.Flip over and cook the other side of the bari's, once cooked take it out in a bowl and finish making bari's with the leftover batter. The baris should be golden brown in colour on the outside.Next, we will make the kadhi. Take a big bowl mix the curd, besan and turmeric, make a thin lump free mixture by adding 3 cups of water.Heat oil a heavy bottomed pan. Add bay leaf, coriander seeds and let it splutter. Add the prepared curd and besan mixture, whisk well to avoid the lumps, add more water if the mixture becomes too thick.Let the kadhi simmer for 5 minutes, until the raw smell of the besan goes away. Ensure you keep whisking the khadi so it becomes smooth and does not look curdled.Season the Kadhi with salt, add the prepared baris and simmer for another 10 minutes.Heat ghee in a pan over medium heat; add the mustard cumin seeds, garlic, chillies and chilli powder. Saute for a few seconds and pour it over the Khadi BariOnce done, switch off the heat and let the baris soak up the kadhi and become soft before serving.Serve the Kadhi Bari with Steamed Rice, Phulkas and Bharma Baingan for a simple yet delicious weekend lunch.