Kolhapur
Kat vada
Batata vadas drowned in a fiery Kolhapuri kat. Fair warning: the kat wins every argument.
60 minTime
12 gProtein each
hotSpice
Make it your way
Grandma's wayKolhapuri masala, roasted dry coconut and plenty of tarri.
The original511kcal
12 gprotein
10 gfibre
60minutes
Kat vada as Kolhapur street stalls serve it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Crush half the ginger, garlic and the green chillies. Temper mustard and curry leaves in a spoon of oil, add the paste, turmeric, potatoes, coriander and salt. Cool and shape into balls.
- 2Whisk besan with a pinch of turmeric, salt and water into a thick, smooth batter.
- 3Dip each ball and fry carefully in hot oil until golden. Drain.
- 4For the kat, roast the onion and dry coconut in a little oil until dark brown. Grind with the remaining ginger and garlic.
- 5Heat 2 tbsp oil, fry the paste and Kolhapuri masala, then add water and salt. Simmer until a red oil layer floats.
- 6Place vadas in a bowl, ladle hot kat over and serve with onion and lemon.
Serve it like this
Serve two vadas in a deep bowl flooded with kat, with raw onion, lemon and pav on the side.
