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Kat vada is a traditional Maharashrtrian recipe. This is Kolhapur special recipe. Fried potato vada is served with hot and spicy curry or gravy known as kat or tarri. This combination tastes just awesome with slice bread or as it is. You can try this recipe at home in this monsoon and drop a comment for me. Do not forget to like, share and comment.
Ingredients:
For Kat
• 4 tbsp + 1 tsp Oil
• 4 medium size sliced Onions
• 4~5 Garlic cloves
• 1” piece of Ginger
• 1/4 cup shredded dry Coconut
• 1 tbsp Kanda lasun masala
• 1 tbsp Red chili powder
• Salt to taste
• Finely chopped Coriander leaves
For Batata Vada Stuffing
• 4 boiled & peeled Potatoes
• 1 tbsp Garlic-Green chili paste (4-5 green & 7~8 garlic cloves
roughly blended)
• 1/4 tsp Hing
• 7~8 Curry leaves
• 1/4 tsp Turmeric powder
• Finely chopped Coriander leaves
• Salt to taste
For Batata Vada Batter
• 8 tbsp Besan / Chick pea flour
• 1 tbsp Rice flour
• A pinch of Baking soda
• Salt to taste
• 1/4 tsp Turmeric powder
Method:
For Kat
• Heat up 1 tsp oil in a pan.
• Add onion, garlic, ginger and mix well.
• Fry onion until it gets nice light golden color.
• When onion begins to turn light golden add dry coconut and mix
well.
• Fry for about another 3-4 minutes.
• Turn off the gas and let the masala cool down a little.
• Transfer the masala into a blender jar.
• Add coriander leaves and blend it in mixer. Use minimum water
while blending.
• Heat up oil in a pan.
• Add blended masala and mix well.
• Fry the masala well for about 3-4 minutes.
• Add kanda lasun masala, red chili powder and mix well.
• Fry the masala well for another 2-3 minutes.
• Add hot water, salt to taste and mix well.
• Boil the kat well on medium heat for about 7-8 minutes. Kat is
already.
For Batata Vada Stuffing
• Heat up oil in a pan.
• Add hing and garlic-green chili paste.
• Lower down the heat to lowest.
• Mix well and add curry leaves.
• Fry for about a minute on low heat.
• Turn off the gas and add turmeric powder.
• Mix well and add boiled & peeled potatoes.
• Break the potatoes down with a masher.
• Do not mash them completely. Some pieces of potato should be
left behind.
• Add salt to taste, coriander leaves and mix well.
• You can add lemon juice if you want.
• Stuffing is already. Remove the curry leaves if you want.
• Make a little big vade from this. You can make 8 vade from this
stuffing.
For Batata Vada Batter
• Take besan into a bowl.
• Add rice flour, turmeric powder, salt to taste, a pinch of baking
soda.
• Mix well and add a little water at a time to make batter.
• No lumps of besan should be formed.
• The consistency of the batter should neither too thick and not too
thin. It should be a little thick.
For Kat vada
• Heat up oil in a pan.
• Dip the vade in the batter and drop them in hot oil.
• After frying for about 3-4 minutes flip the vada over and fry from
other side as well.
• When vada is fried well from both sides take it out on a tissue
paper.
• Batata vada is already.
• Serve some hot kat into a serving dish.
• Add vada in it. Garnish with finely chopped onion, coriander
leaves and fine shev.
• Serve kat vada with slice bread.
• You can have vada with kat and bread or only with kat too.
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