Spicy Kolhapuri Kat Vada Recipe

Kat Vada of Kolhapur is very famous, as well as it is very wonderful in taste.  Keeping this taste in mind, today we are going to make Kat Vada.  It has delicious potato vadas with sharp and tangy kats.  The method of making them is very easy and they are ready in a jiffy.


Ingredients Needed


For Kat


Oil - 5 tbsp

Cumin Seeds - 1 tsp

Cinnamon - 1 inch

Green Cardamom - 2

Cloves - 2

Black Pepper - 7-8

Black Cardamom - 1

Coriander Seeds - 1 tbsp

Poppy Seeds - 1 tbsp

Coconut - ¼ cup, grated

Ginger - 1 tsp, grated

Tomato - 2, chopped

Salt - ½ tsp + ¾ tsp

Turmeric Powder - ½ tsp

Asafoetida - ½ pinch

Kashmiri Red Chilli - 2 tsp


For Vada Batter


Gram Flour - 1 cup

Rice Flour - 2 tbsp

Turmeric Powder - ¼ tsp

Red Chilli - ¼ tsp, coarsely crushed

Salt - ½ tsp

Asafoetida - ½ pinch

Baking Soda - ½ pinch


For Vada Stuffing


Oil - 1-1.5 tbsp

Mustard Seeds - ½ tsp

Asafoetida - 1 pinch

Ginger - 1 tsp, grated

Green Chilli - 2, finely chopped

Curry Leaves - 10-12

Turmeric Powder - ½ tsp

Potato - 7 (½ kg), Boiled

Salt - 1 tsp

Dry Mango Powder - ½ tsp

Garam Masala - ¼ tsp

Coriander Leaves - 2-3 tbsp


Oil for frying


Process of making masala for Kat


Put 1 tbsp oil in a pan and heat it.  Reduce the flame to low and add 1 tsp of cumin, 1 inch of cinnamon, 2 green cardamoms (peeled), 2 cloves, 7-8 black peppers, 1 big cardamom (peeled), 1 tbsp of whole coriander and 1 tbsp of poppy seeds.  Roast the spices lightly on low flame and add ¼ cup of grated coconut (you can also add coconut powder instead) and 1 tsp of grated ginger.  Now fry them till you get a nice aroma.


When roasted, put 1 finely chopped tomato (seeds removed) and ½ tsp of salt.  Mix it well and cover it and cook for 2 minutes.  After the time is up, cover it and cook it for 2 minutes by turning it again.  After the time is up, it will be ready after roasting, take it out and cool it.


Process of making stuffing for Vada


Heat 1-1.5 tbsp oil in a pan.  Put ½ tsp of mustard seeds in hot oil and let it crackle.  When it crackles, reduce the flame to low and add 1 pinch of asafoetida, 1 tsp of grated ginger, 2 finely chopped green chillies, 10-12 curry leaves and ½ tsp of turmeric powder.  After frying them lightly, mash 7 boiled potatoes, add a little less than 1 tsp of salt, ½ tsp of dry mango powder, ¼ tsp of garam masala and 2-3 tbsp of green coriander.  Now mix them in medium flame and roast them while mashing them.  After frying for 5 minutes, this stuffing will be ready, keep it.


Process of making batter for Vada


In a bowl add 1 cup of gram flour, 2 tbsp of rice flour, ¼ tsp of turmeric powder, ¼ tsp of coarsely crushed red chilli, ½ tsp of salt, ½ pinch of asafoetida and 1 pinch of baking soda.  Mix it well and make a little thick batter by adding little water.  Remember not to make very thick batter, it should be of pouring consistency but not thin.  After making the batter, keep it covered for 5-6 minutes.


Process of making Vada


Apply some oil on the hand and take some stuffing.  Make it round and bind it, then press lightly to give the shape of tikki.  Make the same round from the corners and keep it on a plate, then make the rest in the same way.  In this way the vadas will be ready.  Remember vadas can be made small or big as per your choice.


Process of making Kat


Put the roasted spices in the mixer jar and grind them very finely.  If needed, you can add 1-2 tbsp of water.  Now put 4 tbsp of oil in a pan and heat it.  Reduce the flame to low, add ½ tsp of turmeric and ½ pinch of asafoetida and fry it lightly.  After frying, add ground spices and fry them on medium flame till oil leaves.  When lightly roasted, add 2 tsp of kashmiri red chilli and fry till it leaves oil.


When the oil separates from the spices, add 2.5 cups of water, ¾ tsp of salt and some green coriander and mix it.  Now cover it and cook for 5-6 minutes, when the time is up, the kat will be ready.  Keep it to cool down.


Process of frying Vada


If the batter seems too thick, add a little water to make it a slightly thick and pouring consistency batter.  Then heat oil in a pan, the oil should be medium-high hot and the flame should also be medium-high.  In hot oil, coat the potato tikkis well in the batter and put them in the pan.  Fry them over and over till they turn golden brown from all sides.  Similarly, fry all the potato tikkis by coating them and the vadas will be ready by frying.


Put hot kats in a bowl and keep 2 or 3 vadas in it.  Serve them after adding some green coriander and sev and enjoy their taste.




The spices for the kat are to be roasted on low-medium flame.

The vada batter should neither be too thick nor too thin, keep medium consistency.

The oil should be medium-high hot for frying the vadas.

Spicy Kolhapuri Kat Vada Recipe



Please rate this recipe:

5.00 Ratings. (Rated by 1 people)

Write a Comment

View All Comments

Recommended Articles