Kat Vada | कट वड़ा | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A Kolhapuri monsoon special, vadas deep-fried till crisp, served in spicy gravy with sev to top it all!

KAT VADA

Ingredients

4 tbsps oil
2 medium onions, sliced
1 inch ginger, sliced
5-6 garlic cloves
½ cup grated dried coconut
Salt to taste
½ tsp turmeric powder
½ tbsp red chilli powder
Sev for sprinkling
Chopped onion to serve
Lemon wedges to serve
Bread slices to serve
Vada
1 tbsp oil + for deep frying
1 tsp mustard seeds
½ tsp asafoetida (hing)
4-5 curry leaves, chopped
2 tsps crushed ginger-garlic-coriander leaves
Salt to taste
½ tsp turmeric powder
3 medium potatoes, boiled and mashed
1½ tbsps freshly chopped coriander leaves
1½ cups Tata Sampann Fine Besan
1 tbsp rice flour
¼ tsp red chilli powder
A pinch of baking soda

Method

1. Heat 2 non-stick pans. Add 2 tbsps oil in one non-stick pan, add onions, ginger, garlic, and sauté well. Cook till the mixture turns golden brown, sautéing occasionally.
2. Meanwhile, add coconut and sauté well. Dry roast on low heat till it turns golden brown. Set aside.
3. Transfer both the prepared mixture into a blender jar and add sufficient water. Blend to a fine paste.
4. Heat remaining oil in a non-stick deep pan, add the ground paste and mix well. Cook till the mixture is thick and the oil separates.
5. Add salt, turmeric powder, red chilli powder and mix well. Add 2 cups hot water and mix well. Allow the mixture to come to a boil.
6. Meanwhile for the vada, heat 1 tbsp oil in a non-stick shallow pan. Add mustard seeds and let them splutter. Add ¼ tsp asafoetida, curry leaves and crushed ginger-garlic-coriander leaves and saute till the raw smell goes away.
7. Add salt and ¼ tsp turmeric powder and mix well.
8. Add potatoes and mix till well combined. Add chopped coriander and mix. Transfer the mixture into a plate and spread evenly. Set aside and allow to cool slightly.
9. For the batter, add Tata Sampann Fine Besan, rice flour, remaining asafoetida, salt, remaining turmeric powder, red chilli powder and baking soda and mix well.
10. Add sufficient water little by little and mix well to form a batter of coating consistency. Set aside.
11. Divide the potato mixture into equal portion and shape them into balls and slightly flatten them. Set aside.
12. Heat sufficient oil in a kadai, dip each portion of the potato mixture into the prepared batter and drop them into hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.
13. For serving, place a vada on a serving plate, pour the prepared kat over it. Sprinkle sev on top. Serve hot with chopped onion, lemon wedges and bread slices.

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Cuisine - Maharashtrian

Course - starter

Dish - starter