#Aloo Aloo ki Kanji (Boiled Potato Kanji) is a traditional, tangy North Indian fermented drink often prepared during Holi. This recipe combines crispy, tangy-sweet potato balls (Aloo Bonda style) with a fermented tangy kanji water and a tempering (tadka) of South Indian spices like mustard seeds, curry leaves, and asafoetida.
In a glass jar, combine the cooled boiled water, ground mustard powder, jaggery, red chilli powder, turmeric, black salt, and regular salt.
Stir well with a clean, dry spoon.
Cover the jar with a muslin cloth and let it sit in a warm, sunny place for 3-4 days to ferment until it tastes tangy and sour.
Once fermented, store in the refrigerator to keep it cool.
Boil the potatoes until they are cooked but still firm. Peel and scoop balls out of them .
South Indian Tadka & Assembly: Heat 1 tbsp oil in a small pan. Add mustard seeds, fenugreek seeds, dry red chillies, and asafoetida.
Once the seeds splutter, add the curry leaves and fry for 5 seconds.
Pour this hot tadka immediately into the fermented kanji water and stir well.
Soak the aloo balls in the kanji for at least 1–2 hours before serving to let them soak up the flavors. Serve chilled
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