Kadhi Pakore with Brown Rice for dinner - Bihari style

Name: Kadhi Pakore with Brown Rice for dinner - Bihari style
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup Besan or chickpea flour; 1/2 cup water; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1/8 tsp salt; 1 Tbsp tamarind water; 1 sprig coriander leaves chopped; 1 Tbsp mustard oil; 1/2 tsp cumin seeds; 1 bay leaf; 1 whole red chilli; 1/2 cup Besan or Chickpea flour; 4-5 Tbsp water; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1/8 tsp salt; 1/2 cup mustard oil to fry Pakore or Bari

Madhumita Bishnu @Madhubish27

Kolkata

#CA2025
Kadhi Pakore is an integral part of Indian cuisine and every state has its own style. Bihar too has its own style and this in particular is of Patna city- speciality being adding tamarind to Kadhi or Curry to give the tangy taste and flavour. The recipe is usually made on Holika day but can be enjoyed all year through. One can give Aamchur powder or dry mango powder too for the tangy taste. Best enjoyed with Rice and I’ve made Brown Rice

Madhumita Bishnu @Madhubish27

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Ingredients

Prep time -10 mins, Cooking time -20 mins

2-3 servings

For Kadhi (Curry)
1 cupBesan or chickpea flour
1/2 cupwater
1 tspcoriander powder
1 tspcumin powder
1 tspred chilli powder
1/2 tspturmeric powder
1/8 tspsalt
1 Tbsptamarind water
1 sprigcoriander leaves chopped
Tempering Kadhi
1 Tbspmustard oil
1/2 tspcumin seeds
1bay leaf
1whole red chilli
For Bari or Pakore
1/2 cupBesan or Chickpea flour
4-5 Tbspwater
1 tspcumin powder
1 tspcoriander powder
1 tspred chilli powder
1/2 tspturmeric powder
1/8 tspsalt
1/2 cupmustard oil to fry Pakore or Bari

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Steps

Prep time -10 mins, Cooking time -20 mins

1

For Bari or Pakore - in a bowl add Besan and add cumin powder, coriander powder, turmeric powder, red chilli powder, salt and add water to make a thick batter.
2

In a wok heat mustard oil, add small balls of Besan and fry golden on medium flame, set aside and add to a bowl of water. Keep it in the bowl for 10 mins
3

For Kadhi - In the same wok add Besan mixed in water and add cumin powder, coriander powder, turmeric powder, red chilli powder, salt and mix well on low flame, keep stirring
4

Add tamarind and mix well, keep stirring
5

Add Badi or Pakore and add chopped coriander leaves
6

For Tempering - in a wok heat mustard oil, cumin seeds, bay leaf and whole red chilli and once it splutters add to Kadhi and stir
7

Serve with Brown Rice, salad and Potol Bhaja

Tips

Use either Aamchur powder or Tamarind to get the tangy flavour
Stir Besan water continuously so it doesn’t catch at the bottom

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on September 10, 2025 18:30

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you