KOLHAPURI KAT VADA

Kat vada is an authentic Kolhapuri recipe made with a mix of two dishes, vada and spicy curry / kat. It is super spicy and has a ton  of texture and every bite is full of flavour. There are a few different versions of making this, depending on the region. Here I made a spicy tomato based stew with moth sprouts and topped it with Indian Croutons. Kat vada is a very popular street food / breakfast from Maharashtra. Kat vada is a spicy and oil broth and has a crispy topping, served with fresh sweet buns/ pav. When you combine taste with health in Maharastra, you get an amazing dish that is known as Kat Vada. One can never go wrong in chossing Kat Vada/ Missal Pav as a breakfast/ lunch/ evening snack or dinner. My family is a big fan of this dish right from the day we tasted it first. To all the spicy food lovers out there vada is a recipe that is a must try. Do try this recipe and you will definitely like it. Do not forget to share your feedbacks and suggestions below in the comment box.

INGREDIENTS:

For Masala:

2 teaspoon Oil

1 big Onion, chopped

1’ Ginger Piece

6-7 Garlic Cloves

 ¼ Cup Dry Coconut, grated

1 teaspoon Cumin Seeds

1 teaspoon Poppy Seeds

1 tablespoon Coriander Seeds

1 Black Stone Flower

1’ Cinnamon Stick

1 Star Anise

6-7 Cloves

2 Green Cardamoms

10-12 Black Pepper

1 Tomato, chopped

For Kat:

4 tablespoon Oil

¼ teaspoon Asafoetida

 1 teaspoon Turmeric Powder

2 teaspoon Chilli Powder

Salt as needed

4 Cup Water

1 Cup Moth/ sprouted Mataki [optional]

For Vada:

6-7 Potatoes, boiled, peeled and mashed

1 tablespoon Oil

1 teaspoon Mustard Seeds

5-6 Curry Leaves

1 teaspoon Turmeric Powder

Salt as needed

10-12 Garlic Cloves

1’ Ginger

2 tablespoon Coriander Leaves

3-4 Green Chillies

For Cover of Vada:

2 Cups Gram Flour/ Besan Flour

½ teaspoon Turmeric Powder

½ teaspoon Baking Soda

Salt as required

Water as needed

Oil For Frying

For Serving:

1 Cup Farsan / Mix Namkeen

1 tablespoon chopped Coriander

1 chopped Onion

Ladi Pav

METHOD:
For Making Masala:

STEP 1 – Heat 1 teaspoon oil in a pan, add chopped onion, ginger, garlic, coconut, poppy seeds, cumin seeds, coriander seeds, stone flower, cinnamon stick, star anise, black and green cardamoms, cloves, black pepper and roast them till coconut turns brown and all spices turns aromatic.

STEP 2 – Add chopped tomato and mix well. Cook for the next 4-5 minutes. Cool down to room temperature.

Transfer the mixture to a mixer pot and blend it to fine paste. If needed add 1-2 tablespoon water while grinding.

For Making Kat:

STEP 1 – Heat oil in a pan, add mustard seeds, let them crackle. Add curry leave, ground masala, asafoetida and sauté well until raw flavour goes away. You have to cook it on low flame.

STEP 2 – Then add turmeric powder, red chilli powder, salt and mix it well.

STEP 3 – Add soaked moth sprouts and water mix it well.

STEP 4 – We have to make a thin gravy, so add all water accordingly.

Cook for 1-2 boil and kart is ready. Keep it aside.

For Making Vada:

STEP 1 – Boil, peel and mash potatoes and keep aside.

STEP 2 – In a mixer pot, add green chillies, curry leaves, coriander leaves, ginger and garlic and make a coarse paste.

STEP 3 – In a pan, heat oil and crackle mustard seeds in it. Add chopped onion and sauté it until raw smell vanishes.  

STEP 4 – Then add curry leaves and freshly ground mixture and roast it well.

STEP 5 – Add turmeric powder and salt and mix it well.

STEP 6 – Now add mashed potatoes and mix well until combined with the mixture.

Cook for 1-2 minute and switch off the flame. Potato mixture for vada is ready.

STEP 7 – Transfer the mixture in a bowl and let it cool down to room temperature.

STEP 8 – Divide thepotato mixture into equal parts. Now take one portion and make shape it to form a round ball.

STEP 9 – Press it little and let them flatten and keep aside. Repeat the same and make all the vadas. Keep them aside.

Make Besan Batter for Cover:

STEP 1 – In a mixing bowl, add all ingredients for making cover and mix it well.

STEP 2 – Add water little by little and whisk it well to make a semi thick batter. Don’t make it too thin or thick.

How to Proceed:

STEP 1 – Heat oil in a wide kadai.

STEP 2 – Dip the vada/ tikki in a besan batter and drop it into hot oil. Add 2-3 vada at one time. Deep fry until golden brown.

STEP 3 – When done from one side, gently flip it and fry from another side.

Remove and keep them on tissue paper to drain excess oil.

How to serve:

STEP 1 – In a serving palte, put potato vada and just press and break it with finger.

STEP 2 – Pour 1-2 ladleful of kat over it.

STEP 3 – Add namkeen farsan, chopped onion, chopped coriander, squeeze lemon juice and serve it with ladi pav and enjoy.

NOTES: *It is not compulsory to add moth sprouts in kat. You can make kat with or without moth sprouts.