Baadi is pure mountain comfort food from Kullu and Mandi. Wheat flour is roasted in ghee, then cooked in water while stirring hard until it turns into a thick, smooth mound. A well is pressed into the top and filled with melted ghee.
It is eaten in winter and on festival days, often with jaggery or dal.
Baadi (Roasted Wheat Porridge)
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Makes
- 3 servings
- Diet
- Vegetarian
Ingredients
Method
- Roast the flour
Heat 1 tbsp ghee in a heavy pan and roast the flour on low heat, stirring, for 6–8 minutes until it smells nutty and turns light golden.
- Add water
Bring the water and salt (or jaggery) to a boil in another pot. Pour it slowly into the flour while whisking hard to avoid lumps.
- Cook it thick
Cook on low heat, stirring constantly with a strong spoon, for 10–12 minutes until the baadi is thick, smooth and leaves the sides of the pan.
- Serve with ghee
Turn it out onto a plate, shape into a mound, press a well in the centre and fill it with the remaining hot ghee.
Tips from our kitchen
- Keep stirring — baadi catches on the bottom quickly.
- Barley flour gives the older, more rustic version.
