Jhanjhanit Kat Vada, a popular Kolhapur snack in which our Mumbai famous batata Vada is served with spicy & pungent gravy that is known as Kat. Ingredients: For Kat: · Garlic – 5-6 cloves · Ginger – 1 inch · Onions – 3 medium sized · Dry Coconut (grated) – ¼ cup · Kanda lasun masala - 1 tbsp · Red chili powder - 1 tbsp · Oil – 4 tbsp · Salt to taste · Finely chopped Coriander leaves · Water
Method: For Kat: · Take a pan, add 1 tbsp oil and add garlic, ginger, onion and mix well. · Fry onion until it gets golden color. · Now add dry coconut and fry for about another 3-4 minutes. · Turn off the gas and let the masala cool down a little. · Transfer the masala into a blender jar, add coriander leaves and blend it in mixer. Add very little water. · Now heat up oil in a pan and add the blended masala and mix well. · Fry the masala for 5-6 minutes, add kanda lasun masala, red chili powder and mix well. · Now fry for another 3-4 minutes. · Add hot water, salt to taste and mix well. · Boil the kat well on medium heat for about 10-12 minutes or until you see oil floating on it. · Kat is ready to be served with batata vada and bread slices or pav.
Ingredients For Batata Vada:: For Batter:
· Besan – 2 cups
· Salt to taste
· Baking soda a pinch (optional)
· Water as required
· Hot Oil – 1 tbsp
For Potato Filling:
· Oil - 2 tbsp
· Mustard seeds – ½ tsp
· Cumin seeds - ½ tsp
· Hing (asafoetida) – ¼ tsp
· Curry leaves - 8-10
· Garlic – 8-10 cloves
· Ginger – 2 inches
· Green chillies - 4-5 (as per your preference)
· Coriander seeds – 1 tbsp
· Turmeric powder - ½ tsp
· Salt to taste
· Garam masala - a pinch
· Potatoes 8-10 medium size (boiled & mashed)
· Lemon juice - 1 tbsp
· Fresh coriander leaves (chopped)
Method:
For Batter:
· In a mixing bowl, add besan & other ingredients and mix well using a whisk, add water gradually to make a smooth batter make sure there should not be any lumps.
· Make sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
· Let the batter rest for a minimum time of 12-15 minutes.
· While making the vada add hot oil to the batter and give a good mix.
For Potato Filling:
· Take a small mixer jar add ginger, garlic, green chillies and coriander seed. Crush it, don’t make a fine paste. Keep it aside.
· Take a kadai, keep it on medium heat, add oil and let the oil heat further add jeera & mustard seeds and let them crackle.
· Now add hing, curry leaves and the crushed mixture, give a good mix and cook on medium flame for 3-4 minutes. Till it is aromatic.
· Further add turmeric powder, garam masala & salt, stir briefly and turn off the heat.
· Now add boiled potatoes and lemon juice & freshly chopped coriander leaves. Give a good mix.
· Potato filling is ready, keep aside to cool down to room temperature.
· Make balls as per your preference.
For Frying the Vadas:
· Take oil in a kadai and set it on medium heat for deep frying.
· Whisk the batter once again & add hot oil, give a good mix.
· Now coat the vadas with the besan batter, and slide the besan coated vada balls in hot oil for deep frying.
· Deep fry in hot oil on medium high flame until the vadas take their shape, further low down the heat and fry until they are crispy & golden brown in colour, fry all the vadas in same way.
· Crispy hot vadas are ready to be served with dry garlic chutney, mint chutney or pav. Here I have served with Kolhapuri Kat.
