Kat Vada – Marathi Recipe

Instructions

For Kat:

• Heat up 1 tsp oil in a pan.
• Add onion, garlic, ginger, and mix well.
• Fry onion until it gets a nice light golden color.
• When the onion begins to turn light golden add dry coconut and mix well.
• Fry for about another 3-4 minutes.
• Turn off the gas and let the masala cool down a little.
• Transfer the masala into a blender jar.
• Add coriander leaves and blend it in a mixer. Use a minimum of water while blending.
• Heat up oil in a pan.
• Add blended masala and mix well.
• Fry the masala well for about 3-4 minutes.
• Add Kanda lasun masala, red chili powder, and mix well.
• Fry the masala well for another 2-3 minutes.
• Add hot water, salt to taste, and mix well.
• Boil the kat well on medium heat for about 7-8 minutes. Kat is already.

For Batata Vada Stuffing:

• Heat up oil in a pan.
• Add hing and garlic-green chili paste.
• Lower down the heat to lowest.
• Mix well and add curry leaves.
• Fry for about a minute on low heat.
• Turn off the gas and add turmeric powder.
• Mix well and add boiled & peeled potatoes.
• Break the potatoes down with a masher.
• Do not mash them completely. Some pieces of potato should be left behind.
• Add salt to taste, coriander leaves and mix well.
• You can add lemon juice if you want.
• Stuffing is already. Remove the curry leaves if you want.
• Make a little big vade from this. You can make 8 vade from this stuffing.

For Batata Vada Batter:

• Take besan into a bowl.
• Add rice flour, turmeric powder, salt to taste, a pinch of baking soda.
• Mix well and add a little water at a time to make the batter.
• No lumps of besan should be formed.
• The consistency of the batter should neither too thick and not too thin. It should be a little thick.

For Kat vada:

• Heat up oil in a pan.
• Dip the vade in the batter and drop them in hot oil.
• After frying for about 3-4 minutes flip the vada over and fry from another side as well.
• When vada is fried well from both sides take it out on a tissue paper.
• Batata vada is already.
• Serve some hot kat into a serving dish.
• Add vada in it. Garnish with finely chopped onion, coriander leaves, and fine shev.
• Serve kat vada with sliced bread.
• You can have vada with kat and bread or only with kat too.