Spicy Kolhapuri Kat Vada Recipe
Kat Vada of Kolhapur is very famous, as well as it is very wonderful in taste. Keeping this taste in mind, today we are going to make Kat Vada. It has delicious potato vadas with sharp and tangy kats. The method of making them is very easy and they are ready in a jiffy.
Ingredients Needed
For Kat
Oil - 5 tbsp
Cumin Seeds - 1 tsp
Cinnamon - 1 inch
Green Cardamom - 2
Cloves - 2
Black Pepper - 7-8
Black Cardamom - 1
Coriander Seeds - 1 tbsp
Poppy Seeds - 1 tbsp
Coconut - ¼ cup, grated
Ginger - 1 tsp, grated
Tomato - 2, chopped
Salt - ½ tsp + ¾ tsp
Turmeric Powder - ½ tsp
Asafoetida - ½ pinch
Kashmiri Red Chilli - 2 tsp
For Vada Batter
Gram Flour - 1 cup
Rice Flour - 2 tbsp
Turmeric Powder - ¼ tsp
Red Chilli - ¼ tsp, coarsely crushed
Salt - ½ tsp
Asafoetida - ½ pinch
Baking Soda - ½ pinch
For Vada Stuffing
Oil - 1-1.5 tbsp
Mustard Seeds - ½ tsp
Asafoetida - 1 pinch
Ginger - 1 tsp, grated
Green Chilli - 2, finely chopped
Curry Leaves - 10-12
Turmeric Powder - ½ tsp
Potato - 7 (½ kg), Boiled
Salt - 1 tsp
Dry Mango Powder - ½ tsp
Garam Masala - ¼ tsp
Coriander Leaves - 2-3 tbsp
Oil for frying
Process of making masala for Kat
Put 1 tbsp oil in a pan and heat it. Reduce the flame to low and add 1 tsp of cumin, 1 inch of cinnamon, 2 green cardamoms (peeled), 2 cloves, 7-8 black peppers, 1 big cardamom (peeled), 1 tbsp of whole coriander and 1 tbsp of poppy seeds. Roast the spices lightly on low flame and add ¼ cup of grated coconut (you can also add coconut powder instead) and 1 tsp of grated ginger. Now fry them till you get a nice aroma.
When roasted, put 1 finely chopped tomato (seeds removed) and ½ tsp of salt. Mix it well and cover it and cook for 2 minutes. After the time is up, cover it and cook it for 2 minutes by turning it again. After the time is up, it will be ready after roasting, take it out and cool it.
Process of making stuffing for Vada
Heat 1-1.5 tbsp oil in a pan. Put ½ tsp of mustard seeds in hot oil and let it crackle. When it crackles, reduce the flame to low and add 1 pinch of asafoetida, 1 tsp of grated ginger, 2 finely chopped green chillies, 10-12 curry leaves and ½ tsp of turmeric powder. After frying them lightly, mash 7 boiled potatoes, add a little less than 1 tsp of salt, ½ tsp of dry mango powder, ¼ tsp of garam masala and 2-3 tbsp of green coriander. Now mix them in medium flame and roast them while mashing them. After frying for 5 minutes, this stuffing will be ready, keep it.
Process of making batter for Vada
In a bowl add 1 cup of gram flour, 2 tbsp of rice flour, ¼ tsp of turmeric powder, ¼ tsp of coarsely crushed red chilli, ½ tsp of salt, ½ pinch of asafoetida and 1 pinch of baking soda. Mix it well and make a little thick batter by adding little water. Remember not to make very thick batter, it should be of pouring consistency but not thin. After making the batter, keep it covered for 5-6 minutes.
Process of making Vada
Apply some oil on the hand and take some stuffing. Make it round and bind it, then press lightly to give the shape of tikki. Make the same round from the corners and keep it on a plate, then make the rest in the same way. In this way the vadas will be ready. Remember vadas can be made small or big as per your choice.
Process of making Kat
Put the roasted spices in the mixer jar and grind them very finely. If needed, you can add 1-2 tbsp of water. Now put 4 tbsp of oil in a pan and heat it. Reduce the flame to low, add ½ tsp of turmeric and ½ pinch of asafoetida and fry it lightly. After frying, add ground spices and fry them on medium flame till oil leaves. When lightly roasted, add 2 tsp of kashmiri red chilli and fry till it leaves oil.
When the oil separates from the spices, add 2.5 cups of water, ¾ tsp of salt and some green coriander and mix it. Now cover it and cook for 5-6 minutes, when the time is up, the kat will be ready. Keep it to cool down.
Process of frying Vada
If the batter seems too thick, add a little water to make it a slightly thick and pouring consistency batter. Then heat oil in a pan, the oil should be medium-high hot and the flame should also be medium-high. In hot oil, coat the potato tikkis well in the batter and put them in the pan. Fry them over and over till they turn golden brown from all sides. Similarly, fry all the potato tikkis by coating them and the vadas will be ready by frying.
Put hot kats in a bowl and keep 2 or 3 vadas in it. Serve them after adding some green coriander and sev and enjoy their taste.
Suggestions
The spices for the kat are to be roasted on low-medium flame.
The vada batter should neither be too thick nor too thin, keep medium consistency.
The oil should be medium-high hot for frying the vadas.
Spicy Kolhapuri Kat Vada Recipe
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