Spicy Kolhapuri Kat Vada Recipe | Kat Vada Rassa Recipe

Nisha Madhulika |
17,697 times read

Kat Vada is a combination of spicy gravy (rassa) served along with deep-fried potato vadas. It is a very popular street food of Kolhapur. Kat vada is especially known for its spicy and flavorful taste. So, let’s begin the preparation.

Ingredients for Kat Vada:

For Kat:

Oil - 5 tbsp
Cumin Seeds - 1 tsp
Cinnamon - 1-inch stick
Green Cardamom - 2
Cloves - 2
Black Pepper - 7-8
Black Cardamom - 1
Coriander Seeds - 1 tbsp
Poppy Seeds - 1 tbsp
Coconut - 1/4 Cup, grated
Ginger - 1 tsp, grated
Tomato - 2, chopped
Salt - 1/2 tsp + 3/4 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 a pinch
Kashmiri Red Chilli - 2 tsp

For Vada Batter:

Gram Flour - 1 Cup
Rice Flour - 2 tbsp
Turmeric Powder - 1/4 tsp
Red Chilli - 1/4 tsp, coarsely ground
Salt - 1/2 tsp
Asafoetida - 1/2 pinch
Baking Soda - 1/2 pinch

For Vada Stuffing:

Oil - 1 - 1.5 tbsp
Mustard Seeds - 1/2 tsp
Asafoetida - 1 pinch
Ginger - 1 tsp, grated
Green Chilli - 2, finely chopped
Curry Leaves - 10 - 12
Turmeric Powder - 1/2 tsp
Potato - 7, (1/2 Kg), boiled
Salt - 1 tsp
Dry Mango Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Coriander Leaves - 2-3 tbsp
and
oil for frying

Spicy Kolhapuri Kat Vada Recipe

Start with roasting the spices for preparing kat. Add 1 tbsp of oil, 1 tsp of cumin seeds, 1-inch cinnamon stick, 2-green cardamoms, 2-cloves, 7-8 black pepper, 1-black cardamom (seeds), 1 tbsp of coriander seeds, 1 tbsp of poppy seeds to the pan, and roast lightly.

Add 1/4 cup of grated coconut, 1 tsp of grated ginger to the pan, and roast everything a little more with coconut till aromatic. Add 2 chopped tomatoes, 1/2 tsp of salt to the pan, and cook covered for 2-3 minutes over low heat.

Stir the tomatoes after 2 minutes and cook covered for another 2 minutes. Oil is separating from the masala, it is cooked and ready. Leave the masala to cool down. Meanwhile, prepare pithi (stuffing) for Vadas.

Heat 1 to 1.5 tbsp of oil in the pan. Add 1/2 tsp of mustard seeds to the oil and roast till crackles. Add 1 pinch hing, 1 tsp of grated ginger, 2- chopped green chilies, 10-12 curry leaves, 1/2 tsp of turmeric powder, and roast briefly.

Add 7 boiled and mashed potatoes (1/2 kg), less than 1/2 tsp of salt, 1/2 tsp of dry mango powder, 1/4 tsp of garam masala to the pan, and roast the potatoes over medium heat.

Add 2-3 tbsp of green coriander to the potatoes and mix well. Within 5 minutes of roasting, the stuffing is ready. Turn off the heat and keep it aside for a while.

Now, prepare the batter for vadas. Take 1 cup of besan, 2 tbsp of rice flour, 1/4 tsp of turmeric powder, 1/4 tsp of crushed red chili, 1/2 tsp of salt, 1/2 pinch asafoetida (hing), and a pinch of baking soda to a bowl.

Alternative: You can add 2 tbsp of suji/semolina instead of rice flour.

Pour some water and prepare a lump-free mixture first. Then, add water gradually and prepare a pouring consistency batter. Leave the batter for a few minutes.

The Potato mixture is cool enough, let us prepare vadas from it. Apply a little oil to your hand, take out a little mixture, make it round, and press to flatten it like Tikki. Likewise, prepare Tikkis from the whole mixture.

Now, let's get back to Kat's preparation. The tomato mixture has cooled, add it to the food processor and blend it into a fine mixture. Heat 4 tbsp of oil in the Kadai.

Add 1/4 tsp of turmeric powder, 1/2 pinch hing to the Kadai, and roast briefly. Add blend tomatoes, 2 tbsp water (shaken in mixer jar), and saute the masala over medium heat. Add 2 tsp Kashmiri red chili to the masala and fry till the oil separates.

When the oil separates from the masala, add 2.5 cups of water, 1/4 tsp of salt, and some chopped coriander leaves. Cover the Kadai and simmer the kat for 7 minutes and it will be ready to serve.

Next, check besan batter. If it has become too dense then add a little water and mix well. Check the oil, we need medium-high hot oil for frying and the flame should be medium-high too.

Take an Aloo Tikki, dip and coat it in the besan batter, and drop in the Kadai for frying. Similarly, add another Aloo Tikki and turn it upside down once fried from below.

Take the Vadas out once golden brown from all sides. Similarly, prepare and fry all the vadas. Each batch will take 4-5 minutes.

To serve, pour hot kat into a bowl and add vadas to it. Sprinkle chopped green coriander leaves and sev. Spicy Kolhapuri Kat Vada is ready to be served.

कोल्हापुर के खास चटपटे स्वाद वाला कट वडा । Spicy Kolhapuri Kat Vada Recipe | Kat Vada Rassa recipe