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Kolhapuri Kat Vada Recipe

Kolhapuri Kat Vada
How to make Kolhapuri Kat Vada

Straight from the street of Kolhapur, kat vada (also known as usal vada) is a recipe which is known for its spicy sauces. It is basically a curry-based snack that includes fried batata vada (potato mashed patty) dipped in spicy gravy made with ingredients which are easily available at your home.

  • Total Cook Time 45 mins
  • Prep Time 25 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Medium

Ingredients of Kolhapuri Kat Vada

  • 2 Tbsp Oil
  • 2 cardamom
  • 1/2 inch Cinnamon
  • 4 Black pepper seeds
  • 2 Cloves
  • 1/4 tsp Hing
  • 1/2 tsp Poppy Seeds
  • 1/2 tsp Cumin seeds
  • 1 medium Onion
  • 1 large Tomato
  • 2 tbsp Grated coconut
  • For Kat
  • 1 tbsp Oil
  • 4-5 Curry Leaves
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Garam Masala
  • as required Water
  • to taste Salt
  • For Vada
  • Oil
  • 1/2 tsp Cumin Seeds
  • A pinch of Asafoetida
  • 2 Green chilli chopped
  • 3-4 cloves Garlic chopped
  • 4-5 Curry Leaves
  • 3-4 medium Potatoes
  • 1 tbsp Lemon Juice
  • 2 tbsp Coriander (finely chopped)
  • For Besan Batter
  • 1 cup Gram flour
  • 1 cup Rice Flour
  • 1/4 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • A pinch of Asafoetida
  • to taste Salt
  • 3 cup Water
  • 1 tsp Baking Soda
  • oil for frying
  • For Garnishing
  • 1 tbsp Chopped coriander
  • 1 Chopped Onion
  • 2 tbsp Sev

How to Make Kolhapuri Kat Vada

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1.
Heat oil in a pan and roast whole spices along with cumin seeds, coriander seeds and poppy seeds.
2.
Now add garlic and onion and saute for about 5-6 minutes.
3.
Once onion gets translucent, add tomato and sautee until soft and mushy.
4.
Then add grated coconut and saute for a few minutes. Let the mixture cool down and then transfer it into the blender.
5.
In a large vessel, add oil, hing, mustard seeds, curry leaves, turmeric powder, chilli powder and garam masala.
6.
Saute until oil separates from sides. Now add water as required for the gravy, salt and mix everything well.
7.
Cover and boil for 10-15 minutes or until oil separates. Now, kat is ready.

For Vada Preparation

1.
Heat oil in a pan, add all the dry ingredients mentioned in the ingredients for vada. Except salt.
2.
Now add potato along with salt and mix everything well so that they potatoes absorb the flavour of all the spices. Further add lemon juice and coriander leaves.

For Besan Batter

1.
Add besan in a bowl along with rice flour, turmeric, chilli powder, hing and salt. Mix well.
2.
Now, add water to form a thick and consistent batter. Add baking soda and mix well again.
3.
Take a small ball sized aloo mixture and flatten slightly and then dip in besan batter coating uniformly.
4.
Deep fry in hot oil until golden and crispy and once done, drain off over kitchen paper to remove excess oil.

For Assembling

1.
Pour a generous amount of kat into the plate or a bowl and then place 2 batata vada in it or more.
2.
Garnish with few chopped onion, coriander and sev.
3.
Enjoy kat vada recipe as an evening snack.

Key Ingredients: Oil, cardamom, Cinnamon, Black pepper seeds, Cloves, Hing, Poppy Seeds, Cumin seeds, Onion, Tomato, Grated coconut, For Kat , Oil, Curry Leaves, Kashmiri red chilli powder, Mustard seeds, Garam Masala, Water, Salt, For Vada, Oil, Cumin Seeds, Asafoetida, Green chilli chopped, Garlic chopped, Curry Leaves, Potatoes, Lemon Juice, Coriander (finely chopped), For Besan Batter, Gram flour, Rice Flour, Turmeric, Red Chilli Powder, Asafoetida, Salt, Water, Baking Soda, oil for frying, For Garnishing, Chopped coriander, Chopped Onion, Sev

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