Kat Wada recipe

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

INGREDIENTS

FOR MASALA PASTE:

• 2 pods cardamom
• 3 Tbsp oil
• 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:

• pinch hing / asafoetida
• 2tbsp oil
• 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.💗😋

                               

                                  Recipe by~

                                                   Chef_Sumit.