Katt Vada is a very Popular Maharashtrian street food. Katt is a spicy broth and Vada is like a Pattie. Both combined give a tasty twist. Today I am sharing recipe of both Katt and Vada.
Recipe for Katt
Ingredients:
3 to 4 medium sized onions sliced 1 inch Ginger 6 to 8 Garlic cloves Handful of fresh Coriander leaves 2 tablespoon of Grated Dry Coconut 2 teaspoon Red chilli powder 2 teaspoon Garam masala or Kolhapuri Kanda Lasun Masala 1/2 teaspoon Turmeric powder 2 tablespoon of Oil Salt to taste 6 to 8 cups of hot water
Method:
In a pan heat a tablespoon of Oil, to it add sliced onions and fry for a minute. Then add Ginger and Garlic and saute it for 2 to 3 minutes. Now add grated Dry coconut and fry everything for another 4 to 5 minutes or till the onions turn into nice golden brown. Cool this mixture and grind it to a fine paste with Coriander leaves with a very little water. In a deep pan or kadai heat a tablespoon oil and add the above mixture and fry for few minutes. Then add Turmeric powder, Red chilli powder and Masala powder and fry till oil leaves the sides. Then add hot water to make a thin curry. Add salt as per taste and let the Katt or curry or broth boil and simmer for few minutes before switching off the flame.
Recipe for Vada / Batata Vada
Ingredients: 6 to 8 Medium sized Potatoes boiled 11/2 inch finely grated Ginger 2 finely cut Green chillies Handful of finely cut fresh Coriander leaves 10 to 12 finely cut Curry leaves 1/2 teaspoon Turmeric powder Salt to taste Oil for deep frying
Ingredients for the Batter : 4 to 5 Tablespoon of Besan or Gram flour 1 table spoon Rice Flour 1/4 teaspoon Turmeric powder 1 teaspoon Jeera or Cumin seeds 1 teaspoon Red chilli powder 1 teaspoon Oil Salt to taste
Method: Peel and mash the boiled potatoes, to it add all the above ingredients and mix well. Make small balls of about 2 to 3 inch size of above mixture and gently press and flatten them and keep aside.
Now make the batter for the Vada by mixing all ingredients mentioned under the head Batter with little water at a time and make a thick batter.
In a kadai or pan heat oil. Keep the oil on medium high. Now dip the potato balls in the Gram flour batter and slowly leave them one by one in the hot oil. Fry till golden from both sides. Now the Vada is ready.
For serving in a bowl first add 2 ladle full of Katt and slowly out the hot Vadas in the curry. Garnish with coriander der leaves. And serve hot.
