How to make Boondi Kadhi A Perfect Comfort Food

How to make Boondi Kadhi A Perfect Comfort Food from Avias cookware

The origin of Boondi Kadhi can be traced back to traditional Indian cuisine, particularly in the northern and western regions of India. This dish is a part of the vast and diverse repertoire of Indian cuisine, which has evolved over centuries.

Kadhi, in general, is a category of dishes in Indian cuisine made from yogurt (curd) and gram flour (besan). It's often flavored with various spices and typically served with rice or Indian bread like chapati. Boondi Kadhi is a specific variation of kadhi that includes "boondi," which are small, round, deep-fried gram flour balls.
Certainly, here are the instructions for making Boondi Kadhi using the ingredients


- 2 tbsp of oil

- 1 1/2 cups of yogurt

- 3 tbsp of gram flour

- 1 inch minced ginger

- 2 green chilies

- 1/4 tbsp of turmeric

- 1/2 tbsp of Kashmiri chili powder

- 1/2 tbsp of mustard seeds

- 1/2 tbsp of cumin seeds

- 1/3 tbsp of fenugreek seeds

- 2 green chilies

- 2 medium-sized onions

- 1 big cup of salted boondi

- 2 tbsp of coriander

- 1 tbsp of salt

- 2 glasses of water

For Tadka Pan (tempering):

- 2 tbsp of oil

- 1/2 tbsp of cumin seeds

- 2 whole red chilies

- 7-8 curry leaves

- 1/3 tbsp of red chili powder

Here we will be using Avias's stainless steel kadai, a  kitchen essential designed to elevate your culinary experience. Crafted from high-quality stainless steel, this kadai is built to last longer, resistant to rust and corrosion, ensuring its longevity. Its triply coating, comprising stainless steel layers sandwiching an aluminum core, ensures consistent and efficient heat distribution, preventing hot spots and allowing for uniform cooking.

The kadai's sturdy, heat-resistant handles provide a secure grip, making it easy to handle during cooking. Its versatility is a highlight, suitable for various cooking techniques, including frying, sautéing, and deep-frying, while being compatible with gas, electric, and induction stovetops.


  1. In a mixing bowl, combine 3 tbsp of gram flour, 1 1/2 cups of yogurt, and 2 glasses of water. Mix it well to form a smooth batter. Make sure there are no lumps.
  1. Add 1/4 tbsp of turmeric, 1/2 tbsp of Kashmiri chili powder, and 1 tbsp of salt to the batter. Mix them thoroughly.
  1. Heat 2 tbsp of oil in a stainless steel kadai. Add 1/2 tbsp of mustard seeds, 1/2 tbsp of cumin seeds, and 1/3 tbsp of fenugreek seeds. Let them splutter.
  1. Add 1-inch minced ginger, 2 green chilies, and 2 medium-sized chopped onions. Sauté them until the onions become translucent.
  1. Pour the prepared batter into the steel kadai and stir continuously to avoid lumps. Cook this mixture on low heat until it thickens, and the raw taste of gram flour disappears. It should have a smooth consistency.
  1. Now, add 1 big cup of salted boondi to the mixture and stir gently. Let it simmer for a few minutes.
  1. In a separate small steel pan, prepare the tadka (tempering). Heat 2 tbsp of oil, add 1/2 tbsp of cumin seeds, 2 whole red chilies, and 7-8 curry leaves. Fry until the spices release their aroma.
  1. Pour the prepared tadka over the Boondi Kadhi mixture and give it a gentle stir.
    Garnish with 2 tbsp of coriander and serve your delicious Boondi Kadhi hot with steamed rice or roti.

Enjoy your homemade Boondi Kadhi! For more Recipe content visit Avias recipe blogs that offer the best treasure trove of delicious ideas to help you create satisfying dishes right in your kitchen.

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