Kat Vada

Kat Vada

Kat Vada

 

Kat Vada is a curry based dish where a fried vada is served in the gravy. This dish is a Kolhapuri special recipe, enjoyed throughout Maharashtra. The batata used in the preparation of this dish is same as that of Vada Usal. This mouthwatering, delicious dish makes a great lunch or dinner, especially during winters. Don’t add the vada to the gravy prior to serving as this will make the vada soggy.

For similar recipes, try:  Kobichi Vadi Rassa Bhaji Recipe, Batata Rassa Recipe, Vada Usal, Misal Pav

So let’s get started with Kolhapuri Kaat Vada Recipe;

 

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Serves for 2.

 

Ingredients for Kaat (gravy)

 

1) 3 Onion

2) 1 Tomato

3) 2 tsp ginger garlic paste

4) 1 tsp poppy seeds

5) 1 cinnamon stick

6) 2 Green cardamom

7) 2 Cloves

8) 3-4 Black pepper

9) 2 tsp Red chilly powder

10) 1/2 tsp Turmeric powder

11) 1/2 tsp Cumin seeds powder

12) 1/2 tsp Coriander seeds powder

13) 1/2 cup grated dry coconut

14) 4 tbsp. ground nut oil

15) Chopped coriander leaves

16) Salt to taste

 

Ingredients for Vada:

 

1) 4 Medium sized boiled potatoes

2) 1/2 tsp Turmeric powder

3) 2 tsp ginger garlic and green chilly paste

4) 1 tsp urad dal

5) Salt to taste

6) 2 tsp oil

7) 1/2 tsp mustard seeds

8) Pinch of asafoetida

9) 4-5 Curry leaves

10) Chopped coriander

11) 1 cup chickpea flour (besan)

12) 1/2 tsp red chilly powder

13) Pinch of Turmeric powder

14) Salt to taste

15)  Pinch of baking soda

16) Oil for deep frying

 

Other ingredients for Serving:

 

1)  Chopped Onion

2) Chopped coriander

 

Method for making Kat:

 

Heat 1 tsp oil and add 2 sliced onion sauté till it translucent and remove from pan.

Let it cool and grind in a mixer and make fine puree.

Chop tomato, grind and make a nice puree, keep aside

In a pan add 1 tsp oil and add 1 sliced onion and sauté it.

Add poppy seeds, cinnamon stick, 2 Green cardamom, 2 Cloves, 3-4 Black pepper, dry grated coconut and roast till it becomes brown.

Remove it and keep aside.

Once the mixture cools down, grind it to a fine paste.

In another pan, heat oil add bay leaf. Add onion puree, ginger garlic paste and sauté for a minute.

Add hing (asafoetida), tomato puree, turmeric powder and red chili powder, cumin seeds powder, coriander seeds powder.

Add dry coconut masala and sauté it once the oil separated from it  sauté for another few minutes  then add 2 cups of hot water.

Cover and cook till it boils. Remove the lid, add salt and mix. Bring it to a boil.

 

Method for making Vada:

 

Peel boiled potatoes and mash them.

Heat 2 tsp oil in a pan, add mustard seeds and once they crackle, add cumin seeds,  urad dal, asafoetida, ginger garlic and green chilly paste.

Sauté for a minute and then add turmeric powder, salt and mashed potatoes.

Mix well and then make small sized balls from the mixture.

In another mixing bowl, combine chickpea flour, turmeric powder, salt, water and finally baking soda, the batter should not be very thick or thin.

Dip the vadas in the batter and coat them from all sides.  In a kadai heat oil for deep fry vada. Once oil is hot, reduce the flame to medium.

Drop the coated vadas into heated oil and fry till golden brown.

 

 

How to proceed further:

For making kat vada, serve vada in a serving bowl, pour kat on it, garnish with chopped onion and coriander leaves and serve hot.

 

 

How to make Kat step by step with images:

 

1) Heat 1 tsp oil and add 2 sliced onion sauté till it translucent and remove from pan.

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

2) Let it cool and grind in a mixer and make fine puree. Chop tomato, grind and make a nice puree, keep aside.

 

Kat Vada

Kat Vada

 

3) In a pan add 1 tsp oil and add 1 sliced onion and sauté it. Add poppy seeds, cinnamon stick, 2 Green cardamom, 2 Cloves, 3-4 Black pepper, dry grated coconut and roast till it becomes brown. Once the mixture cools down, grind it to a fine paste.

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

4) In another pan, heat oil add bay leaf.

 

Kat Vada

Kat Vada

 

5) Add onion puree, ginger garlic paste and sauté for a minute.

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

6) Add hing (asafoetida), tomato puree, turmeric powder and red chili powder, cumin seeds powder, coriander seeds powder.

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

7) Add dry coconut masala and sauté it once the oil separated from it  sauté for another few minutes  then add 2 cups of hot water.

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

8) Cover and cook till it boils. Remove the lid, add salt and mix. Bring it to a boil.

 

Kat Vada

Kat Vada

 

Method for making Vada:

 

1) Peel boiled potatoes and mash them.

 

Kat Vada

Kat Vada

 

2) Heat 2 tsp oil in a pan, add mustard seeds and once they crackle, add cumin seeds,  urad dal, asafoetida, ginger garlic and green chilly paste.

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

3) Sauté for a minute and then add turmeric powder, salt and mashed potatoes.

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

Kat Vada

Kat Vada

 

4) Mix well and then make small sized balls from the mixture.

 

Kat Vada

Kat Vada

 

5) In another mixing bowl, combine chickpea flour, turmeric powder, salt, water and finally baking soda, the batter should not be very thick or thin. Dip the vadas in the batter and coat them from all sides.  In a kadai heat oil for deep fry vada. Once oil is hot, reduce the flame to medium. Drop the coated vadas into heated oil and fry till golden brown.

 

KatVada

KatVada

 

Kat vada

Kat vada

 

 

How to proceed further:

For making kat vada, serve vada in a serving bowl, pour kat on it, garnish with chopped onion and coriander leaves and serve hot.

 

Kat Vada

Kat Vada

 

 

 

 

 

 

 

 

 





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