Gajar ki Kanji
इस व्यंजन को हिन्दी में पढ़ें
Kanji is a very traditional dish made in UP and Rajasthan. This dish is usually prepared for HOLI. Kanji comprises mustard seeds powder, along with salt, turmeric powder, and red chili dissolved in water. When this water becomes sour (it takes 2-4 days), the dish is known as Kanji. It is a family trend to make kanji ke vade or some kind of kanji for HOLI festival at my parents' house. Vegetables such as carrots, boiled potatoes, radish, etc. can also be soaked in Kanji. Here we are making Carrot Kanji. Try this traditional Holi dish……
Ingredients
(serves 6-8)
- Carrots 250 grams
- Red chilli powder 1 ½ tsp
- Mustard powder 1½ tbsp
- Turmeric powder 1 tsp
- Salt 2 tsp
- Asafoetida 2 pinch
- Water 4 cups / 1 lt
Method of preparation
- Peel off, wash, and cut the carrots into desired shape. I have cut the carrots into oval shape chips. Keep aside.
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- In a bowl take turmeric powder, mustard powder, red chili powder, salt, and asafoetida (heeng). Add about ½ cup of water and mix all the spices well.
- Now mix this spice paste in about 3½ cups of water. Mix well.
- Now add carrots pieces in the spice water. Mix well. Cover the lid and set aside. It takes about 2-4 days (depending on the weather) for this spiced water to turn sour.
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Serve delicious and spicy gajar ki kanji to your guests in the beautiful afternoon of HOLI. Make sure that you make kanji at least 2 days before the HOLI festival.
Some Tips/ Suggestions:
It depends on the weather how long the kanji will take to get sour (2-4 days). Once the kanji has turned sour, keep it in the refrigerator. It can be kept in the refrigerator for 5-6 days.