Ingredients

• For Kaanji
• 250 g - Black carrots
• 2 tbsp - ground brown mustard seeds powder
• Salt to taste
• 1-2 pinch - red chilli powder
• For boondi /pakodi
• 1/2 cup - gram flour
• 1/2 pinch - salt
• 1/2 pinch - red chilli powder
• 1/2 pinch - carom seeds
• 1/4 cups - water
• 2 cups - oil for frying

How to Make Kaanji (fermented black carrots mustard drink)

• For boondi/pakodi:
• Take all the ingredients for boondi, except oil in a bowl.
• Add 1/4 cup water to it and whisk it thoroughly to avoid lumps.
• Heat oil in a pan. Take 1 tsp of boondi batter and pour it over slotted spoon.
• Allow the batter to fall gently into oil in the form of small pearl like balls.
• Fry for 2 minutes and drain on paper towel.
• Cool and store in air tight container.
• For kaanji:
• Cut carrots into sticks.
• Put carrot sticks in a glass container or jug.
• Fill about 1.5 litres of water.
• To it add mustard seeds powder, salt and chilli powder.
• Close the lid, store in a warm place and set aside for 5-7 days.
• In about 5-7 days, sour taste and pungent smell gives indication that it is ready to drink.
• Pour in serving glass, and garnish with boondi.
• Add the same amount of water into the jug again that you have taken out.
• It can be used for 5 days - add water till it stops changing the colour.
• Recipe Courtesy: Cooking With Sapana