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kat vada recipe
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5 from 27 votes

kat vada recipe | kat wada recipe | kolhapuri kat vada | vada usal

easy kat vada recipe | kat wada recipe | kolhapuri kat vada | vada usal
Course snacks
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 5 Servings
Author HEBBARS KITCHEN

Ingredients

for masala paste:

  • 3 tsp oil
  • 2 pods cardamom
  • ½ inch cinnamon
  • 2 cloves
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp khus khus / poppy seeds
  • 1 onion sliced
  • 2 clove garlic crushed
  • 1 tomato chopped
  • 2 tbsp dry coconut sliced

for kat:

  • 2 tbsp oil
  • pinch hing / asafoetida
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • ¼ tsp garam masala
  • 3 cup water
  • ¾ tsp salt

for aloo mixture:

  • 2 tsp oil
  • 1 tsp cumin / jeera
  • pinch hing / asafoetida
  • 1 chilli finely chopped
  • 3 clove garlic finely chopped
  • few curry leaves chopped
  • ¼ tsp turmeric
  • 3 potato / aloo boiled & mashed
  • ½ tsp salt
  • 1 tsp lemon juice
  • 2 tbsp coriander finely chopped

for besan batter:

  • 2 cup besan / gram flour
  • 2 tbsp rice flour
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • pinch hing / asafoetida
  • ½ tsp salt
  • ¾ cup water
  • ¼ tsp baking soda
  • oil for frying

for serving:

  • 1 onion finely chopped
  • 2 tbsp coriander finely chopped
  • ½ cup sev

Instructions

kat preparation:

  • firstly, in a pan heat 3 tsp oil and saute 2 pods cardamom, ½ inch cinnamon, 2 cloves, 1 tsp coriander seeds, 1 tsp cumin seeds and 1 tsp khus khus.
  • now add 1 onion and 2 clove garlic. saute slightly until onions turn golden brown.
  • also, add 1 tomato and saute until it turns soft and mushy.
  • further, add 2 tbsp dry coconut and saute slightly.
  • cool completely, and transfer to the blender.
  • blend to smooth paste adding water as required.
  • in a large kadai heat 2 tbsp oil and add pinch hing, ¼ tsp turmeric, 1 tsp chilli powder and ¼ tsp garam masala.
  • saute on low flame until spices turn aromatic.
  • further, add the prepared masala paste and saute well.
  • saute until oil separates from sides.
  • now add 3 cup water, ¾ tsp salt and mix adjusting consistency as required.
  • cover and boil for 10 minutes or until oil separates.
  • kat is ready to serve.

batata vada preparation:

  • firstly, in a large kadai heat 2 tsp oil and splutter 1 tsp cumin, pinch hing, 1 chilli, 3 clove garlic and few curry leaves.
  • also, add ¼ tsp turmeric and saute slightly.
  • now add 3 potato and ½ tsp salt.
  • mix well making sure everything is well combined.
  • further, add 1 tsp lemon juice and 2 tbsp coriander.
  • mix well making sure everything is well combined.
  • now prepare besan batter by sieving 2 cup besan and 2 tbsp rice flour.
  • also add ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.
  • mix well making sure everything is well combined.
  • further, add ¾ cup water or as required and whisk to a smooth lump-free batter.
  • add ¼ tsp baking soda and mix well forming a smooth batter.
  • now take a small ball sized aloo mixture and flatten slightly.
  • dip in besan batter coating uniformly.
  • deep fry in hot oil carefully.
  • stir occasionally, until the batata vada turns golden and crisp.
  • drain off over kitchen paper to remove excess oil.

kat vada serving:

  • firstly, pour a generous amount of kat into the plate.
  • place 2 batata vada in it.
  • top with few chopped onion, coriander and sev.
  • finally, enjoy kat vada recipe as an evening snack.