By Garima Johar
April 21, 2026
Beetroot kanji is a popular North Indian beverage known for its probiotic properties. Perfect for the changing season, the fermented drink boosts gut health. Here’s how you can make beetroot kanji.
1-2 beetroots 4-5 carrots 2-3 tablespoons mustard seeds 1-2 teaspoons red chilli powder 1-2 tablespoons black salt 2 litres of chilled water
Rinse carrots and beetroots. Chop them into long and thin slices. Set aside.
Grind mustard seeds and add the powder to the chopped veggies.
Mix in red chilli powder, black salt, and chilled water. Stir well.
Cover with a lid and let the drink ferment for 2-4 days.
Strain the vegetables, refrigerate till cool, and serve chilled.