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