India Kanji Vada (Mung Bean Fritters in Mustard Water)
Kanji vada are mung bean fritters soaked in fermented mustard water. Kanji (fermented mustard water) is an integral part of northern Indian Punjabi and Rajasthani cuisines, where its healthful properties are much appreciated. Vada (fritters) are soaked in kanji for 2–4 days to develop deeper flavors for a delicious snack. This is a special dish for Diwali and Holi celebrations. It is typically consumed along with or after heavy sweets and greasy snacks to keep one’s digestive system stable.
Recipe Servings: 4
Prep Time
45 minutes
+ 54 hours resting
+ 54 hours resting
Cook Time
30 minutes
Total Time
55 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Kanji:- 4 cups (1 l) water
- 2 tsp (10 ml) chili powder
- 2 tsp (10 ml) sea salt
- 5 tsp (25 ml) brown mustard seeds, freshly ground
- 1 cup (200 g) moong dal (mung beans)
- 1 tsp (5 ml) coriander seeds, crushed
- 1 tsp (5 ml) fennel seeds, crushed
- 1 tsp (5 ml) chili powder
- ½ tsp (2.5 ml) salt
- 2 cups (480 ml) oil, for frying
Directions
- Bring water to a boil. Then turn off heat and allow water to cool to room temperature.
- Add chili powder, salt, and mustard seeds. Mix well and adjust seasonings to ensure that water tastes salty.
- Rinse dal in several changes of water until it runs clear. Cover with water and soak for 6 hours. Then allow dal to drain for an hour.
- Grind dal to a smooth paste in a blender or food processor.
- Add coriander and fennel seeds, chili powder, and salt to dal mixture. Mix well and form into small balls; flatten slightly.
- Heat oil in a large skillet and fry dough balls until light gold on both sides. Drain and press each slightly to release oil.
- Soak the vada (fritters) in kanji (mustard water) for at least 48 hours, covered and at room temperature, until the mustard flavor subtly emerges and kanji has turned sour.
- Kanji vada can be kept in the refrigerator for up to six days.
Making the Kanji:
Making the Vada:
Assembly:
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