Here is the recipe for one of the dishes featured in the episode.Kanji Vada :Kanji Ingredients :500g black carrots2 tbsp mustard seeds2 tbsp salt1 tsp red chili powder4 cups waterRecipe :Prep carrots : Peel and grate black carrots (or mix regular carrots + beetroot).Ferment : In a large jar, mix grated carrots, mustard seeds, salt, chili powder, and water. Stir well.Rest : Cover with a cloth and let ferment in a warm place for 3–5 days (longer = tangier). Stir daily.Strain : Once fermented, strain the liquid (kanji) into bottles. Store in the fridge for up to 2 months.Vada Ingredients :1 cup urad dal, soaked 4–5 hours1 tsp cumin seeds1 tsp grated ginger1–2 green chilies, chopped½ tsp hing½ tsp baking sodaSalt to tasteDhara Oil for deep-fryingRecipe :Grind batter : Grind with ginger, green chilies, cumin, hing, and salt into a smooth, fluffy paste (add minimal water).Rest : Let the batter rest for 30 mins.Shape vadas : Wet hands and form small discs (or use a mold).Fry : Heat Dhara oil on medium. Fry vadas until golden and crisp (3–4 mins per side). Drain on paper towels.#jaipurstreetfood #indiafoodvlog #foodiejaipur #streetfoodindia #jaipureats #hiddengemsjaipur #indianfoodtour #jaipurfoodwalk #incredibleindia #streetfoodloversFollow us on Youtube: https://www.youtube.com/indiatimesFollow us on Instagram: https://www.instagram.com/indiatimes/Like us on Facebook: https://www.facebook.com/indiatimes