Kanji Vada Recipe | Punjabi Kanji Rajasthani Vada Fusion Dish

Prepare the kanji by combining the black carrots, water, red chilli powder, rock salt, and coarsely ground mustard seeds in a container and let it ferment for a few days.

For the vada, soak the moong dal for 4 hours, then strain the water.

In a mixing bowl, combine the soaked moong dal with red chilli powder, rock salt, and coriander powder.

Heat cold pressed peanut oil in a kadahi/wok for deep frying.

Drop spoonfuls of the vada mixture into the hot oil and fry until golden brown.

Equipment Needed

Spice Level:

Dietary