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carrot kanji

A Really Simple Kanji Recipe

This fermented tangy drink is great for digestion and for warming your body. It is made with seasonal fresh carrots and beetroot.
Course Drinks, Fermented Drink
Cuisine North Indian | Punjabi, North Indian/ UP
Keyword gajar ki kanji, kanji, kanji recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 glasses
Calories 55kcal


  • 4-5 red carrots peeled and chopped into batons
  • 2 beetroot peeled and chopped into thick batons
  • 2 tbsp. mustard seeds coarsely powdered
  • 1 tbsp. chilli powder
  • 1 tbsp. salt
  • 2 tbsp. black salt
  • 8 cups water


  • You will need a clean glass or ceramic jar to ferment the kanji in.
  • Add the chopped vegetables along with the mustard powder, chilli powder and both the salts in the glass or ceramic jar.
  • Now cover with water.
  • You will find that the vegetable pieces float on top.
  • Cover it well and keep it out in the sun for a few hours.
  • In 2 - 3 days, your kanji will have fermented enough and will be ready for consumption. Enjoy it plain or have your vadas dipped in it.


The best thing about this recipe is that it is extremely versatile. If you can get black carrots, make it with black carrots. Or use beetroots like I've mentioned. You could also use radish or turnips too if you wish.
If you feel that the salt is less after fermentation, just add more.
The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.
Don't miss out on trying this easy recipe.
Use yellow mustard instead of black mustard seeds for less sourness


Calories: 55kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 2229mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5650IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg