Learn how to make Spicy Kat Vada at home with Chef Sonali Raut on Ruchkar Mejwani.

Kat Vada is an authentic Kolhapuri recipe made with a mix of two dishes Vada and spicy curry. To all the spicy food lovers out there Kat Vada is a recipe that is a must try. Do not forget to share your feedback in the comments below.


Ingredients:
For Masala
2 tsp Oil
1 Onion, chopped
1 inch Ginger
6-7 Garlic cloves
1/4 cup Dry Coconut, grated
1 tsp Poppy seeds
1 tsp Cumin seeds
1 tbsp Coriander seeds
1 Black stone flower
1 inch Cinnamon stick
1 Star Anise
1 Black Cardamom
2 Green Cardamom
6-7 Cloves
10-12 Black Pepper
1 Tomato, chopped

For Kat
4 tbsp Oil
1/4 tsp Asafoetida
1 tsp Turmeric powder
2 tsp Red Chilli powder
Salt
4 cups Water

For Vada
2 tbsp Oil
1 tsp Mustard seeds
4-5 Curry leaves
1 tsp Turmeric powder
6-7 Potatoes, boiled & mashed
Salt
2 cups Gram flour
1/2 tsp Turmeric powder
Salt
1/2 tsp Baking soda
Water
Oil for frying

For Watan
10-12 Garlic
1 inch Ginger
Coriander leaves
4-5 Curry leaves
3-4 Green Chillies

Method of preparation:
For Masala
Heat oil in a pan, add onion, ginger, garlic, coconut, poppy seeds, cumin seeds, coriander seeds, stone flower, cinnamon, star anise, black cardamom, green cardamom, cloves, black pepper, fry them till the coconut turns reddish.
Add tomato and mix well.
Let the mixture cool down, transfer it to a mixer jar, add water and grind it into a paste.

For Kat
Heat oil in a vessel, add asafoetida, ground masala, turmeric powder, red chilli powder, salt and mix well.
Saute the masala till it starts leaving the water.
Add water, give it a boil and switch off the flame.

For Vada
Heat oil in a pan, add mustard seeds, curry leaves, ground green masala and saute it on low flame until the raw flavour goes away.
Add turmeric, potatoes, salt and mix well.
Our Batata Wada filling is ready.
In a bowl of gram flour, add turmeric powder, salt, baking soda, water and mix well.
Take a small portion of the filling, dip it in batter and fry it in hot oil for 2 minutes, until it turns golden brown.

In a plate serve the Kat Vada with curry, onion and lemon.