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Kat Vada
Kat Vada

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We hope you got benefit from reading it, now let’s go back to kat vada recipe. You can have kat vada using 40 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Kat Vada:
  1. Use For masala-
  2. Get 3 tsp oil
  3. Prepare 2 cloves
  4. Provide 1 tsp coriander seeds
  5. Prepare 1/2 inch cinnamon
  6. You need 1 tsp cumin seeds
  7. You need 1 onion, sliced
  8. Provide 2 cloves garlic, crushed
  9. You need 1 tomato, chopped
  10. Provide 2 tbsp dry coconut, sliced
  11. Prepare For KAT:
  12. Take 2 tbsp oil
  13. Use pinch hing / asafoetida
  14. Prepare 1 tsp kashmiri chilli powder
  15. Use 1/4 tsp Turmeric powder
  16. Take 1/4 tsp garam masala
  17. Provide 3 cup water
  18. Take 3/4 tsp salt
  19. You need For ALOO MIXTURE:
  20. Use 2 tsp oil
  21. Take pinch hing / asafoetida
  22. Use 1 chilli, finely chopped
  23. You need 3 clove garlic, finely chopped
  24. Use few curry leaves, chopped
  25. Get 1/4 tsp turmeric powder
  26. You need 3 potatoes / aloo, boiled & mashed
  27. Use 1/2 tsp salt
  28. Provide 2 tbsp coriander, finely chopped
  29. Get for BESAN BATTER:
  30. Prepare 2 cups besan / gram flour
  31. Prepare 2 tbsp rice flour
  32. Use 1/4 tsp turmeric powder
  33. You need pinch hing / asafoetida
  34. Get 1/2 tsp salt
  35. Get 3/4 cup water
  36. Prepare as required oil for frying
  37. You need For SERVING:
  38. Use 1 onion, finely chopped
  39. Use 2 tbsp coriander, finely chopped
  40. Get 1/2 cup sev
Instructions to make Kat Vada:
  1. KAT PREPARATION: - firstly, in a pan heat 3 tsp oil and saute ½ inch cinnamon, 2 cloves, 1 tsp coriander seeds and 1 tsp cumin seeds. - now add 1 onion and 2 clove garlic. saute slightly until onions turn golden brown. - also, add 1 tomato and saute until it turns soft and mushy. - further, add 2 tbsp dry coconut and saute slightly. - cool completely, and transfer to the blender. - blend to smooth paste, adding water as required.
  2. In a large kadhai heat 2 tbsp oil and add pinch hing, ¼ tsp turmeric, 1 tsp chilli powder and ¼ tsp garam masala. - Saute on low flame until spices turn aromatic. - further, add the prepared masala paste and saute well. - Saute until oil separates from sides. - now add 3 cup water, ¾ tsp salt and mix adjusting consistency as required. - cover and boil for 10 minutes or until oil separates. - kat is ready to serve.
  3. BATATA VADA PREPARATION: - firstly, in a large Kadhai heat 2 tsp oil add pinch hing, 1 chilli, 3 clove garlic and few curry leaves. - also, add ¼ tsp turmeric and saute slightly. - now add 3 potato and ½ tsp salt. - mix well, making sure everything is well combined. - further, add 2 tbsp coriander.mix well, making sure everything is well combined.
  4. Now, prepare besan batter by sieving 2 cup besan and 2 tbsp rice flour. - Also add ¼ tsp turmeric, pinch hing and ½ tsp salt. - mix well making sure everything is well combined. - further, add ¾ cup water or as required and whisk to a smooth lump-free batter forming a smooth batter.
  5. Now take a small ball sized aloo mixture and flatten slightly. - dip in besan batter coating uniformly. - deep fry in hot oil carefully. - stir occasionally, until the batata vada turns golden and crisp. - drain off over kitchen paper to remove excess oil.
  6. KAT VADA SERVING: - Firstly, pour a generous amount of kat into the plate. - place 2 batata vada in it. - top with few chopped onion, coriander and sev. - finally, enjoy kat vada recipe

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