Chandni Chowk Food: A Trip To Old Delhi Is Incomplete Without Tasting This Famous 'Kanji Vada', Knows Its Recipe

Along with weekend shopping at Old Delhi Chandni Chowk, you can also indulge in trying various delicacies. Once you are here you must visit the old shops and famous food shops.

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Chandni Chowk Food: Along with weekend shopping at Chandni Chowk (Chandni Chowk), you can also enjoy various dishes there. If you are fond of gorging on food along with exploring a place, you must visit these famous food and drink shops in Chandni Chowk once.

Kanji Vada (fritters dipped in mustard flavoured water) from the famous Gupta Kanji Vada shop, is very popular amongst people. The kanji vada water is really famous here for which people come time and again. Even though chat delicacies like 'Papdi chat' and 'Dahi Bhalle' are also available, people make it a point to devour the 'kanji vada' water after having the chaats.

The Kanji Vada water is delicious and tangy and keeps your digestive system healthy. 
 
If you do not reside in Delhi and want to savour the taste of kanji vada sold in Old Delhi at home, here is the recipe for making it:

Required ingredients:
Yellow or black mustard - 1 tsp 
Water - a little more than half a litre
Red chilli powder - 1/4 tsp 
Turmeric powder - 1 tsp 
Mustard oil - 1 tsp 
Plain salt - 1 tsp, or to taste 
Black salt - 1/2 tsp (to taste)

Ingredients for making vadas (fritters):
Moong dal - 70 g, a small bowl 
Salt - to taste 
Oil for frying 
 
Kanji Recipe:
Preparing kanji in a clay pot makes it even tastier. First, wash the clay pot thoroughly and dry it in the sun. Then add ground mustard, turmeric powder, red chilli powder, asafoetida, salt, and mustard oil in it and then add water. After adding all the spices, mix it well. Then keep it in a warm place for four to five days so that it gets a sour taste.
 
Method for making vadas:

Soak moong dal in water for four to five hours and then grind it. Grind the dal a little coarsely. Add salt and asafoetida to the dal and mix well. Whisk it well for 5 to 10 minutes. Then add oil to the pan and fry the vadas. After frying the vadas, dip them in kanji water and leave for about half-hour to an hour. Serve the vadas after they have soaked the liquid