Bohra Kadhi Recipe

The Soulful Taste of Home

There’s something incredibly comforting about a steaming bowl of Bohra Kadhi. For me, it evokes memories of my mother carefully stirring the yogurt-based curry, balancing spices by instinct, and letting it simmer gently until it became a golden, aromatic delight. On busy afternoons or during family gatherings, a pot of kadhi would sit on our dining table, ready to be paired with steaming chawal or fluffy rotis.

Unlike modern shortcuts, my mother always made Bohra Kadhi from scratch — no pre-made powders. Just wholesome, halal ingredients, love, and generations of culinary wisdom. It wasn’t just food; it was a ritual that brought family together and reminded us of our cultural roots.

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What is Bohra Kadhi?

Bohra Kadhi is a creamy, mildly spiced yogurt-based curry thickened with gram flour (besan) and enriched with a tempering of whole spices. While kadhi exists in many Indian cuisines, the Bohra version is unique: it’s smooth, tangy, and perfectly balanced to complement rice or chapati. Traditionally, it’s made during lunches, dinners, or special gatherings, and it holds a special place in Bohra homes because it’s simple, wholesome, and utterly comforting.

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Variations of Bohra Kadhi

1. Plain Bohra Kadhi – As described in this recipe: a simple, creamy yogurt-besan curry tempered with spices. Perfect with plain rice.
2. Bhajiya Kadhi – A popular variation where crispy gram flour fritters (bhajiyas) are added to hot kadhi just before serving. It adds texture, flavor, and a delightful bite.

Bhajiya Recipe:

Ingredients:

• ½ cup gram flour (besan)
• 1 small onion, finely chopped
• 1–2 green chilies, finely chopped
• Salt to taste
• ¼ tsp turmeric
• ¼ tsp chili powder (optional)
• Water, as needed to make a thick batter
• Oil for deep frying

Method:

1. Mix besan, onion, green chilies, salt, turmeric, chili powder, and enough water to form a thick, spoonable batter.
2. Heat oil in a deep pan.
3. Drop spoonfuls of batter into hot oil and fry until golden and crisp.
4. Drain on paper towels.
5. Serve immediately by adding to hot Bohra Kadhi (Bhajiya Kadhi) or as a snack on the side.

Tip: Bhajiyas absorb the kadhi slightly, becoming soft yet flavorful — a beloved comfort food in many Bohra households.

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The Importance of Ingredients

Yogurt (Dahi)

• Fresh, thick, unsweetened yogurt is key. Full-fat homemade yogurt is ideal for richness.
• Whisk yogurt thoroughly before mixing to prevent curdling.

Gram Flour (Besan)

• Provides body and creamy consistency.
• Fresh, finely ground besan is best; roasted besan adds a nutty flavor.

Spices

• Subtly spiced with turmeric, cumin seeds, green chilies, curry leaves, and ginger-garlic paste.
• Optional: pinch of asafoetida (hing) enhances aroma.

Oil/Ghee

• Ghee adds richness, while oil keeps it lighter. My mother preferred ghee for authentic aroma.

Water

• Use lukewarm water when mixing yogurt and besan to prevent lumps.

How My Mum Prevented Yogurt from Splitting

One of the secrets to my mother’s perfectly creamy Bohra Kadhi was her technique to prevent the yogurt from curdling or splitting. She always emphasized patience, gentle heat, and a few small but crucial steps:

1. Use Lukewarm Water to Mix Yogurt and Besan
   • My mum never added yogurt directly to a hot pan. She first whisked it with lukewarm water, making it smooth and preventing sudden temperature shocks.
2. Temper the Spices First
   • She would always fry cumin seeds, green chilies, curry leaves, and ginger-garlic paste in ghee before adding the yogurt-besan mixture. This created a flavorful base while keeping the heat controlled.
3. Add Yogurt Gradually
   • Slowly pouring the yogurt mixture into the pan while stirring continuously was her mantra. This gentle integration ensured the kadhi remained smooth.
4. Cook on Medium-Low Heat
   • High heat was strictly avoided. My mother always simmered the kadhi gently, letting it thicken gradually.
5. Avoid Stirring Too Vigorously
   • Over-stirring once the kadhi began to thicken could break it. She used a slow folding motion to combine ingredients without splitting.
6. Optional Trick: Add a Small Pinch of Baking Soda
   • For extra assurance, my mother sometimes added just a tiny pinch of baking soda to stabilize the yogurt, though she rarely needed it because of her careful technique.

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Pro Cooking Tips

• Whisk Yogurt Thoroughly before combining with water or besan.
• Gradually incorporate the yogurt-besan mixture into the tempered spices.
• Maintain medium-low heat throughout cooking.
• Avoid sudden temperature changes; never pour cold yogurt into a boiling pan.
• Gentle stirring is key; fold rather than vigorously mix.
• Optional: Tiny pinch of baking soda can help stabilize the yogurt.
• Simmer slowly until the kadhi thickens naturally.

By following these steps — exactly how my mum did — your Bohra Kadhi will stay luxuriously creamy, never split, and taste authentically homemade.

Serving Suggestions

• Serve hot over steaming basmati rice.
• Pair with Bohra rotis or chapati.
• Add a dollop of homemade ghee on top for richness.
• Complement with kachumbari or simple salad for freshness.

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Family Memories Around Kadhi

In our home, Bohra Kadhi was not just food; it was love, patience, and tradition. My mother made it generously, sometimes with bhajiyas for special occasions, and it always brought smiles to our faces. Every stir reminded me of her dedication and the warmth of family gatherings.

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Bohra Kadhi is more than a yogurt curry; it’s a taste of tradition, simplicity, and family warmth. Whether plain or with bhajiyas, it’s a wholesome dish that complements any meal. Try this authentic recipe with fresh halal ingredients, and embrace the comforting magic of a classic Bohra meal.

📩 Share your recreations with me at business@bohrarasoi.com or tag me on Instagram @bohrarasoi and @eastafrican.foodie — let’s celebrate Bohra culinary heritage together!