KAT VADA RECIPE
HERE YOU WILL LEARN KAT VADA RECIPE IN 3 STEPS
STEP - 1
PREPARATION OF POTATO MIXTURE FOR POTATO VADA
INGREDIIENTS
- Boiled potatoes – 5 to 6 medium size
- Chopped onion – 1 big size
- Ginger, Garlic, Green chili and cumin seeds (paste) – 2 tablespoon
- Mustard seeds – 1 teaspoon
- Curry leaves – 5 to 6 leaves
- Coriander leaves – 1/2 cup
- Refined oil – 2 tablespoon
- Salt – 1 tablespoon
- Turmeric powder – 1/4 teaspoon
- Asafoetida – 2 pinch
- Sugar – 2 pinch(optional)
COOKING TIME : 20 MINUTES
QUANTITY : 12 TO 13 POTATO VADA (Medium size)
PROCEDURE
First of all take a bowl and mash the boiled potatoes then take a pan with oil in it and put on the gas.
Keep the gas flame low. After the oil gets heated, mustared seeds in the oil.
When mustard seeds pops, add ginger, garlic, cumin seeds and green chili paste in the oil and saute it.
Add curry leaves, chopped onion, turmeric powder and salt. Saute it well till the color of the onion becomes golden brown.
After onion gets golden brown, add the mashed potatoes in it and mix it well so that all the spices get mix with the potatoes.
You can add 2 pinch of sugar in this potato mixture for taste (optional).
Add coriander leaves and again mix the potato mixture well.
Here your potato mixture is ready for making potato vada.
Keep aside the potato mixture for cooling.
When the potato mixture is cooled, make equal medium size round shape balls for making potato vada.
Now here your balls are ready and just keep it aside.
STEP - 2
PREPARATION OF KAT (RASSA)
INGREDIIENTS
- Chopped onion – 2 medium size
- Garlic cloves – 5 to 6
- Dry coconut pieces – 4 tablespoon
- Cloves – 2
- Coriander powder or whole coriander
- Balck pepper (kali mirch ) – 4
- Mustard seeds – 1 teaspoon
- Bay leaf (tej patta) – 2
- Tomato -1 big size
- Salt – 1 tablespoon
- Refined oil – 3 tablespoon
- Garam masala (kala masala) – 1 tablespoon
- Red chili powder – 1/2 teaspoon
- Kashmiri red chili powder – 1 tableaspoon
- Ginger, garlic, green chili and cumin seeds paste – 2 tablespoon
- Fresh water – 5 cups (more or less as per requirement of thickness of rassa or kat)
COOKING TIME : 20 MINUTES
PROCEDURE
Take a pan and put on the gas on low flame.
Roast the coconut pieces for 2 to 3 minutes in the pan. Add bay leaf, cloves, black pepper, coriander powder or (whole coriander) and roast all for 2 minutes.
Turn off the gas and take pot the mixture into a plate and keep for cooling.
Again keep the same pan on the gas on low flame.
Put the chopped onion and garlic cloves into the pan and roast it for 5 minutes.
After 5 minutes turn off the gas and take out the mixture into a plate for cooling.
Take a jar, put all roasted onion, garlic, coconut, bay leaf, black pepper, cloves, coriander and chopped tomatoes into the jar.
Grind all this mixture into fine paste.
Take again same pan, put oil into the pan and keep on the gas on low flame.
After oil is heated, add mustard seeds, add the roasted grind paste when mustard seed pops. Also add ginger, garlic, cumin and green chili paste into the oil.
Saute it well till the oil leaves from the mixture then add red chili powder, garam masala, salt and kashmiri red chili powder into this mixture and again saute it.
Meanwhile take a vessel with water and keep it on the gas for boiling. After the water boils, add this boiled water into the mixture in the pan and stir it well.
Due to boiled water, the color of kat or rassa looks reddish and tempting.
Boil the kat or rassa for 5 minutes.
Here your spicy kat or rasssa is ready. Now keep this also aside.
STEP - 3
PREPARATION OF POTATO VADA
INGREDIIENTS
- Gram flour – 3 cups
- Carom seeds – 1 tablesppon
- Turmeric powder – 1 teaspoon
- Salt – 1 teaspoon
- Refined oil – 2 cups
- Baking soda – 1 teaspoon
- Fresh water – 1 cup (more or less as requirement for thick consistency)
COOKING TIME : 20 MINUTES
PROCEDURE
First of all take a bowl. Put gram flour into the bowl.
Add turmeric powder, salt, carom seeds and 2 to 3 tablespoon hot oil into the gram flour. Mix it well and add some water and make the batter. The consistency of the batter should be thick.
Now keep the batter aside.
Meanwhile take a pan with oil in it and keep on the gas on low flame.
Add baking soda to the gram flour batter which is already prepared.
Stir it slowly and mix it well. Here your batter for potato vada is ready.
Now take the potato balls which we have already prepared in step 1.
Deep each ball into the gram flour batter, cote the vada into the batter from all the sides.
Drop the potato vada into the hot oil for deep frying.
Keep the gas flame medium and deep fry it. Fry till the color becomes golden brown and then take it out. Like this fry all potato vadas.
Here your hot, spicy, crispy potato vada is ready.
HOW TO SERVE KAT VADA
Take a plate, keep 1 or 2 potato vada into the plate. Pour kat or rassa over the potato vada.
Garnish this with choped onion, coriander leaves and farsan(namken) over it. Also take extra bowl for kat and another bowl for farsan.
Serve this all by keeping in one plate.
HERE YOUR TEMPTING, SPICY KAT VADA DISH IS READY TO EAT.
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My All Time Favourite
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Very tasty and flavoursome
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Very tasty
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It’s mouth watering and looks hot n spicy
Thank you for a nice comment. It gives us inspiration.
Looks tasty and spicy
Thank you for your appreciation. Welcome to Manisha’s kitchen.