झणझणीत कट वडा | Kolhapur Kat Vada recipe | Vada Misal

Prep time 10 min	Cooking time 60 min
Cousine / Course Indian-veg	Servings 6-7

Ingredients Kat Masala

• तेल/ Oil – 2 tbsp
• धने / धिनया / Coriander seeds – 1 tbsp
• जिरे / जीरा / Cumin seeds – 1 tsp
• मीरे / काली िमर्च / Black peppers – 8-10
• लवंग / लौंग / Clove – 4-5
• मोठी इलायची / मोटी इलायची / Black Cardamom – 1
• दालिचनी / दालचीनी / Cinnamon – 1 inch
• चक्र फूल / Star anise – 1
• वेलदोडा / इलायची / Cardamom – 2
• लाल मिरची / Non Spicy Dry Red Chili – 3-4
• लाल मिरची / Spicy Dry Red Chili – 3-4
• खसखस / Poppy seeds – 1 tbsp
• खोब्र / नारियल / Dry Coconut – 1/4 cup grated
• तमालपत्र / तेज़पत्ता / Bayleaf – 3
• अद्रक / अदरक / Ginger – 1 inch
• लसुन / लेहसुन / Garlic – 7-8 cloves
• हिरवी मिरची / हरी मिर्च / Green Chili – 2
• कांदा / प्याज / Onion – 1 large
• मीठ / नमक / Salt – per taste
• टमाटा/ टमाटर/ Tomato – 1
• कोथंबीर / धनिया पत्ता / Coriander leaves – 2-3 strands

Making Kat Masala

1. Heat oil on medium heat
2. Add coriander seeds, cumin seeds, black pepper, clove, black cardamom, cinnamon, star anise, cardamon, non spicy dry red chili, spicy red chili, poppy seeds, dry coconut, mix well, roast till light brown
3. Add bayleaf, sauté for 1 min
4. Add ginger, garlic, green chili, sauté for 2-3 min
5. Add chopped onion, sauté till onion softens, use little salt to help cook onion quickly
6. Add chopped tomato, sauté till tomato cooks
7. Add coriander leaves, mix well
8. Let it cool down completely
9. Grind the masala to fine paste.
10. Kat Masala is ready!

Ingredients Kat

• तेल / Oil – 4 tbsp
• Kat masala
• हळद / हल्दी / Turmeric – 1/4 tsp
• तिखट / लाल मिर्च / Chili powder – 1 tsp

Making Kat

1. Heat a pan on medium
2. Add oil, once heated, mix well
3. Add turmeric, chili powder, mix well
4. Sauté till oil starts to separate
5. Add water, mix well
6. Adjust salt to taste, mix well
7. Bring to boil and simmer for 5-6 min
8. Kat is ready!

Ingredients Vada stuffing

• धने / धिनया / Coriander seeds – 1 tbsp
• जिरे / जीरा / Cumin seeds – 1 tsp
• बडीशेप / सौंफ / Fennel seeds – 1 tsp
• लसुन / लेहसुन / Garlic – 3-4
• अद्रक / अदरक / Ginger – 1 inch
• हिरवी मिरची / हरी मिर्च / Green Chili – 4-5
• कोथंबीर / धनिया पत्ता / Coriander leaves
• तेल / Oil – 2 tbsp
• हींग / Asafoetida – a pinch
• मोहरी / राई / Mustard seeds – 1/2 tsp
• कढीपत्ता / Curry leaves – 8-10
• कांदा / प्याज / Onion – 1
• हळद / हल्दी / Turmeric – 1/2 tsp
• उकडलेले बटाटे / उबले आलू / Boiled Potatoes – 3-4
• मीठ / नमक / Salt – per taste
• कोथंबीर / धनिया पत्ता / Coriander leaves

Making Vada stuffing

1. Grind coriander seeds, cumin seeds, fennel seeds together to make coarse powder, set aside
2. Grind garlic, ginger, green chili, coriander leaves to coarse paste
3. Heat pan on medium, add oil, add asafetida, mustard seeds,
4. Once mustard starts to splutter, add dry masala powder, green chili paste, mix well, cook for 1 min
5. Add green masala paste, mis well, saute for 1 min
6. Add curry leaves, mix well
7. Add onion, saute till it is soft
8. Add turmeric, mix well
9. Crush boiled potatoes, mix well
10. Cover and cook for 2-3 min
11. Garnish with coriander, mix well
12. Turn off heat and let it cool down
13. Vada stuffing is ready!

Ingredients Vada

• बेसन / Gram flour – 1.5 cup
• मीठ / नमक / Salt – per taste
• ओवा / अजवाइन / Ajwain – 1/4 tsp
• हींग / Asafoetida – a pinch
• बेकिंग सोडा / Baking Soda – 1/4 tsp
• तेल / Oil for frying

Making Vada stuffing

1. Take a pot, add gram flour, salt to taste, ajwain, mix well
2. Add little water, mix well, break all lumps
3. Add hing, mix well
4. Add baking soda mix well
5. Heat oil for frying to medium
6. Take lemon size stuffing, make rounds,
7. Drop the rounds in batter, coat them completely
8. Drop the rounds in hot oil, turn them occasionally, fry till golden
9. Vada is ready!

Tips

1. Grind masala to fine paste for smooth gravy
2. Cooking Masala well till oil separation is an important step for nice flavor
3. Add baking soda just before frying vadas
4. Top with onion, curd, sev while serving

How to serve

1. Serve hot
2. Pour gravy on vada, top with onion, curd, coriander, mixture