Boondi Ki Kadhi/ Crunchy Chickpea Puffs in Spicy n Tangy Yogurt Curry (No Onion, No Garlic)

Boondi kadhi is delicious, vibrant looking tangy, yogurt curry with boondi along with the seasoning of curry leaves, cumin & fenugreek seeds, dry red chili and few other dry spices. This curry is quick to make as compared toΒ Kadhi Pakoda/Gram Flour Dumplings in Yogurt Gravy (No Onion, No Garlic).

It taste best when paired with steamed white rice with a dollop of ghee/clarified butter on top. If you are looking for more curries do try my recipes of :

So let’s get started without any delay. Try this curry coming weekend and enjoy with your family and friends 😊.

Boondi Kadhi


Cuisine: Indian, North Indian

Recipe Type: Main Course

Author: Rateka

Prep Time: 10-15 Mins

Cook Time: 20 Mins

Serves: 3-4


For Curry :

  • Boondi: 1/2 cup (Preferably Unsalted)
  • Curd: 3/4 cup (Preferably sour curd, refer notes)
  • Besan/ Bengal Gram Flour: 2-3 tbsp
  • Turmeric Powder: 1/2 tsp
  • Red Chili Powder: 1 tsp or as per taste
  • Heeng/Asafoetida: 2 pinch
  • Methi Dana/Fenugreek Seeds: 1/2 tsp
  • Jeera/Cumin Seeds: 1/2 tsp
  • Dry Whole Red Chili: 2
  • Curry Leaves: 2 sprig
  • Garam Masala Powder: 1/2 tsp
  • Cooking Oil: 2 tbsp
  • Salt to taste

For Tadka/Tempering:

  • Ghee/Clarified Butter: 2-3 tsp
  • Cumin Seeds: 1/2 tsp
  • Red Chili Powder: 1/2 tsp or as per taste
  • Dry Whole Red Chili: 1-2


  • Whisk curd & besan well in a bowl, ensure that there are no lumps in it. Add haldi, red chili powder, 3 cups of water, salt & mix well.
  • Heat oil, once hot add asafoetida, fenugreek seeds, cumin seeds, curry leaves, whole red chili & let them crackle.
  • Add the above prepared curd mixture (step 1) & give it a boil. Keep stirring in between & let it simmer for another 12-15 mins.
  • Once the yogurt curry starts thickening add boondi & garam masala powder and let it simmer for another 3-4 mins then turn off the gas.
  • Now take a tadka pan, add ghee, once hot add whole red chili, cumin seeds, red chili powder and let them sizzle.
  • Pour this mixture on the kadhi before serving & garish with freshly chopped coriander leaves.
  • Serve hot with steamed rice or chapati & enjoy 😊.


  • If you don’t have sour curd, you can add dry mango powder while preparing the curry. It will give slight tanginess in the curry.
  • If you like garlic, you can add finely chopped garlic cloves in the tadka/tempering. It will give a Β nice flavor & aroma to the curry.



11 thoughts on “Boondi Ki Kadhi/ Crunchy Chickpea Puffs in Spicy n Tangy Yogurt Curry (No Onion, No Garlic)

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