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

Method:

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