Ever since I visited Bihar, I have been wanting to make a Bihari Thali . Visiting a new state is very exciting , I am forever on a lookout  for traditional food . This could be on the streets , restaurants or hotels .

Bihari Thali changes according to the season , but rice , roti , achar , chutneys , daals and milk products remain constant . Strange , but one can’t find a Bihari Thali in any of the restaurants there , but I found the Thali on the streets of Bihar . It wasn’t a lavish thali but a poor man’s daily food where they served rice , daal , bhunjiya  or the second platter had Litti Chokha and bhunjiya. As usual I met the local hotel chef and got them to prepare a authentic Thali for us . Unfortunately due to poor light I could not get good clicks .

 

The popular ingredients used in Bihari cooking are mustard oil , paanch poran , rice flour, chana daal , poha , sattu . The unique flavour in their cooking comes from mustard oil . Since we are working on a Protein Rich meal , I have carefully selected the dishes making sure that the dishes I present have a protein factor. However some of the dishes do not have protein but I added these to compliment the meal .
Sattu ke Parathe with Aaloo ka Jhol and Ghughni with Dhuska are some of the dishes which I have cooked from this cuisine.
Let us check the menu
Kadi Badi
Aloo Mattar ki Bhunjia
Paalak ka Saag
Tamatar ka Chokha
Dahi
Hari Chutney
Salad
Roti
Chawal
Sattu ke Ladoo

Kadi Badi

This is a traditional Bihari kadi made with a blend of chickpea flour and yogurt , both being high in protein . Chickpea flour dumplings called badis are dunked in this curry and it is then tempered with mustard oil and paanch poran giving the curry a real unique flavor .

Tamatar ka Chokha

Tamatar ka Chokha is a Bihari salad , you could call it the Indian version of salsa . Tomatoes are roasted and crushed till mushy. Onions , green chilly and mustard oil are added to bring out the flavors. This might sound one of the simplest of salads but trust me the mustard oil takes it to a different level all together .

Mattar Aloo ki Bhujia

Sauted vegetables cooked in spices , usually containing potatoes , I added green peas to get some protein .

Paalak ka Saag

There are a number of saags available in Bihar , these are all healthy greens , but since they are not available here I made paalak or spinach ka saag the Bihari style . The saag doesn’t require much cooking and hence retains all its nutrients .

Yogurt

I kept the yogurt simple , just added some ruby red pomegranate to it . A simple dairy protein.

Sattu ke Ladoo

These are made from roasted gram flour . This roasted flour has a very unique flavor and an excellent source of protein . These ladoos are a delicious and make a wonderful dessert .They have a shelf life of more than 2 months.

 

For today I shall be sharing the recipe for Kadi Badi . The rest of the recipes shall naturally follow during the upcoming marathons .

Kadi Badi, with a protein punch

Ingredients

For Kadhi

1 cup Yogurt
2 tsp chickpea flour
1/2 tsp turmeric powder
1/4 tsp red chilli powder
Salt to taste

For Badi

1 cup chickpea flour (besan)
1/4 tsp carom seeds
1/2 tsp kalonji ( nigella seeds)
1/2 tsp turmeric powder
2 tbsp onion, chopped
Salt to taste
1/2 tsp red chilly powder
1/2 cup Water
Oil for frying
For Tempering
1 tsp cumin seeds
3 whole dry red chillies
Few curry leaves
1 tsp ginger garlic paste
2 tsp oil

Method

Take a mixing bowl and add all badi ingredients.
Add water and make a thick paste and keep aside for 15 minutes .
In another bowl mix together yogurt and chickpea flour, salt, red chilly powder, turmeric and 2 cups of water . Make sure there are no lumps .
Heat oil for tempering and add ingredients for tempering one by one in the order mentioned .
Immediately add the yogurt and flour mix .
Stir constantly for the first 5-7 minutes , simmer and cook for 10-12 minutes .
Check for kadhi consistency , the dumplings will absorb water from it so you should keep it on the thin side .
Heat oil and drop spoonful of prepared Badi batter in oil . You can drop 6-8 badis at one go .
Deep fry till golden .
Remove with a slotted spoon .
Add the badis to the cooked kadhi .
If you wish you can temper it again with chillies .


Print Recipe
Kadi Badi
A Bihari curry made with yogurt and chickpea flour, delicious chickpea flour dumplings are dunked in , the curry is tempered with typical Bihari paanch poran giving it a unique flavor.
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
Ingredients
Instructions
  1. Take a mixing bowl and add all badi ingredients.
  2. Add water and make a thick paste and keep aside for 15 minutes .
  3. In another bowl mix together yogurt and chickpea flour, salt, red chilly powder, turmeric and 2 cups of water . Make sure there are no lumps .
  4. Heat oil for tempering and add ingredients for tempering one by one in the order mentioned .
  5. Immediately add the yogurt and flour mix .
  6. Stir constantly for the first 5-7 minutes , simmer and cook for 10-12 minutes .
  7. Check for kadhi consistency , the dumplings will absorb water from it so you should keep it on the thin side .
  8. Heat oil and drop spoonful of prepared Badi batter in oil . You can drop 6-8 badis at one go .
  9. Deep fry till golden .
  10. Remove with a slotted spoon .
  11. Add the badis to the cooked kadhi .
  12. If you wish you can temper it again with chillies .
Recipe Notes

10 thoughts on “Bihari Thali and Protein Rich Kadi Badi”

  1. Bihari thali looks absolutely fabulous and those saatu ka laddoo are inviting me, am sure to have this thali one should not eat atleast for a whole day to enjoy this thali thoroughly, going through your pictures virtually itself makes my tummy full.

  2. What a yummy thali you got there Vaishali, I am sure if I challenge you to make another 26 thalis, you would gladly do it!…Whenever I read about Bihari food I remember my own research and get nostalgic over the time flying away..I remember my friend talking so much about their Tamatar ka Chokha…all the dishes look and sound so good!

    1. Thank You Valli ! I don’t know about 26 Thalis , but for sure I love to create them . It is lot of work and research but I enjoy it .

  3. I am eyeing that sattu ladoo they look so yummy. In fact, all the dishes sound fantastic and I wish one day I would make this thali from your space. Excellent job dear.

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