Kanji Ke Vade is a traditional North Indian delicacy renowned for its unique flavors and textures. These savory lentil dumplings are made from ground moong dal (split green gram) and soaked in tangy and spicy fermented mustard water, known as kanji. After soaking, the vadas are fried to a crispy golden brown, creating a delightful contrast to the tangy kanji. The dish is often garnished with aromatic spices like cumin seeds, asafoetida, and red chili powder, adding depth to its flavor profile. Kanji Ke Vade is a popular choice during festivals like Holi and is enjoyed as a refreshing and flavorful snack.