Kanji Vada | होली स्पेशल कांजी वड़ा बनाने का आसान तरीका | Holi Special | Sanjeev Kapoor Khazana

Описание: Just in time for Holi, the Kanji Vada is a Marwadi speciality. So, now you know what you can treat your friends to this festival of colours.

KANJI VADA

Ingredients

Kanji
4 tbsps mustard seeds
1 tsp red chilli powder
Salt to taste
Vada
1 cup split skinless green gram (dhuli moong dal), washed, soaked for 4-5 hours, and drained
1 tbsp coarsely crushed coriander seeds
1 tsp fennel seeds (saunf)
½ tsp crushed black peppercorns
2 green chillies, finely chopped
½ tsp asafoetida (hing)
Salt to taste
1 tbsp chopped fresh coriander leaves + for garnish
Oil for deep frying

Method

1. Put the mustard seeds in a blender jar, add red chili powder, salt, and blend to a fine powder. Transfer this powder into a large jar and add 5 cups water. Cover and set aside to ferment for 3 days. This is kanji.
2. To make the vada, put the soaked split skinless green gram in a mixer jar. Blend to a thick and smooth paste. Transfer into a large bowl. Add crushed coriander seeds, fennel seeds, crushed black peppercorns, green chilies, asafetida, salt, and coriander leaves and mix till well combined.
3. Heat sufficient oil in a kadai. Gently slide in small portions of the paste and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Soak the vadas in the prepared kanji for 1-2 hours in the refrigerator.
5. Transfer into serving bowls, garnish with chopped coriander and serve.


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