ठेले वाले भैया की सीक्रेट रेसिपी से बनाइये घर पर 2 Type Ki Kanji l 100% परफेक्ट रिजल्ट l Dahi Vada

Ingredients

• 4 pieces Black Carrots (peeled and cut into 1‑inch pieces)
• 3 tablespoons Fine Red Mustard Seeds (ground to a fine powder in a spice grinder)
• 1 teaspoon Salt (regular table salt)
• 1 teaspoon Kala Namak (Black Salt) (adds the characteristic sour note)
• 1 pinch Hing (Asafoetida) (optional but traditional)
• 2 cups Water (boiled and cooled)
• 1 tablespoon Lemon Juice (added just before serving)
• 5 leaves Fresh Mint Leaves (chopped)
• 2 tablespoons Fresh Coriander (chopped, for garnish)
• 1 cup Besan (Gram Flour) (sifted)
• 0.25 teaspoon Baking Powder (helps vadas puff)
• 0.5 teaspoon Ajwain (Carom Seeds) (optional, adds flavor)
• 1 piece Green Chili (finely chopped, optional)
• 2 cups Oil for Deep Frying (vegetable oil, heat to 350°F (175°C))
• 1 cup Plain Yogurt (whisked smooth)
• 1 teaspoon Red Chili Powder (for topping dahi bhalla)
• 1 teaspoon Cumin Powder (for topping dahi bhalla)
• 2 tablespoons Red Tamarind Chutney (store‑bought or homemade)
• 2 tablespoons Green Coriander‑Mint Chutney (store‑bought or homemade)

Instructions

1. Grind Mustard Seeds

   Place 3 Tbsp fine red mustard seeds in a spice grinder and pulse until a very fine powder forms.

   Time: PT5M

2. Prepare Carrots

   Peel the 4 black carrots and cut them into 1‑inch pieces.

   Time: PT5M

3. Combine Primary Ingredients

   In a clean glass jar, add the carrot pieces, 1 tsp regular salt, 1 tsp kala namak, a pinch of hing, and the freshly ground mustard powder. Mix gently with a spoon.

   Time: PT5M

4. Add Boiled Water

   Pour 2 cups boiled (then cooled) water into the jar, stir thoroughly, and seal the jar with a cloth secured by a rubber band.

   Time: PT2M

5. Ferment in Sunlight

   Place the jar in a sunny spot (or warm kitchen) for 2‑3 days. Stir the mixture once daily with a clean spoon.

   Time: PT0M

   Temperature: 25‑30°C

6. Finish Kanji

   After fermentation, add 1 Tbsp lemon juice, chopped mint leaves, and chopped coriander. Stir gently and serve chilled or at room temperature.

   Time: PT2M

7. Prepare Besan Batter

   In a mixing bowl, sift 1 cup besan, add 1 tsp salt, 0.25 tsp baking powder, 0.5 tsp ajwain, and gradually whisk in 0.5 cup water until a smooth, thick batter forms.

   Time: PT5M

8. Add Flavor to Batter

   Stir in the finely chopped green chili and 2 Tbsp chopped coriander into the batter.

   Time: PT2M

9. Fry Vadas

   Heat oil in a deep pan to 350°F (175°C). Drop spoonfuls of batter into the oil and fry until golden and puffed, about 3‑4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

10. Assemble Dahi Bhalla (Optional)

    Whisk 1 cup yogurt with 0.5 tsp kala namak. Place fried vadas in a serving bowl, pour the seasoned yogurt over them, and garnish with red chili powder, cumin powder, red tamarind chutney, green coriander‑mint chutney, and fresh coriander leaves.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Black Carrots: regular carrots with a small beetroot for color
• Instead of Fine Red Mustard Seeds: yellow mustard seeds (will be milder)
• Instead of Kala Namak (Black Salt): regular sea salt with a dash of lemon juice
• Instead of Hing (Asafoetida): garlic powder (different flavor)
• Instead of Lemon Juice: lime juice
• Instead of Fresh Mint Leaves: basil leaves
• Instead of Fresh Coriander: parsley
• Instead of Besan (Gram Flour): chickpea flour
• Instead of Baking Powder: baking soda (use 1/8 tsp)
• Instead of Ajwain (Carom Seeds): cumin seeds
• Instead of Green Chili: red chili flakes
• Instead of Oil for Deep Frying: canola oil, sunflower oil
• Instead of Plain Yogurt: dairy‑free yogurt (vegan version)
• Instead of Red Chili Powder: paprika
• Instead of Cumin Powder: ground cumin seeds
• Instead of Red Tamarind Chutney: sweet chili sauce
• Instead of Green Coriander‑Mint Chutney: pesto

Equipment Needed

• Glass Jar
• Mixing Bowl
• Spice Grinder or Mortar & Pestle
• Saucepan
• Frying Pan or Deep Fryer
• Slotted Spoon
• Plate or Serving Dish
• Ladle or Small Spoon
• Cloth Cover

Critical Steps — Do Not Skip

• Grinding mustard seeds to a fine powder
• Fermenting the mixture in direct sunlight for 2‑3 days
• Achieving a smooth, lump‑free besan batter
• Maintaining oil temperature at 350°F for crisp vadas

Chef Tips from the Video

• Using black carrots gives the kanji a striking deep orange‑red hue that’s traditional for Holi.
• A pinch of hing not only adds flavor but also aids digestion, complementing the probiotic nature of kanji.
• For extra crunch, soak the fried vadas in cold water for 30 seconds before adding to the kanji.

Troubleshooting

Storage

Refrigerator: Store the finished kanji in a sealed glass jar for up to 5 days. Vadas stay crisp for 1‑2 days if kept in a paper‑towel‑lined container.

Freezer: Not recommended for kanji or fresh vadas.

Room temperature: Kanji can sit at room temperature for the first 2 days of fermentation only.

Make-Ahead Tips

• Prepare the fermented kanji 4 days before Holi; it improves in flavor over time.
• The besan batter can be mixed a few hours ahead and kept covered in the fridge.
• Fry vadas just before serving for maximum crispness; reheating makes them soggy.

Frequently Asked Questions