Kat Vada

For Coating

• In a bowl take besan.
• Add maida, turmeric powder, salt, baking soda and mix everything well together.
• Add a little water at a time and make smooth consistency batter.

For Stuffing

• Heat up oil in a pan.
• Add hing, green chili-garlic paste and sauté well.
• Add turmeric powder and mix well.
• Add potato, salt, coriander leaves and mix well.
• Let the mixture cool down and roll ball size vade from it.

For Kat

• Heat up oil in a pan.
• Add onion and sauté well.
• Add dry coconut, ginger, garlic and sauté well.
• Add tomato and fry until onion gets ice golden brown color.
• Transfer the mixture into a blender jar and blend into smooth paste.
• Heat up oil in a pan and add the blended paste.
• Mix well and fry well.
• Add kanda lasun masala, red chili powder and mix well.
• When the spices begin to release oil add water, salt and mix well.
• Simmer on medium heat for about 7-8 minutes. Kat is all ready.

For Making Vada

• Take batter and mix it once.
• Drop the rolled vade into the batter and coat them well from all sides.
• Heat up oil for frying.
• When oil is enough hot, drop the coated vade into it.
• Fry the vade well until they get nice golden brown color from both sides.
• Take vade out, drain excess oil and transfer them into a dish. Vade are all ready.
• While serving, take a vada into a serving dish.
• Add kat, finely chopped onion, shev, finely chopped coriander leaves.
• Serve with a little onion, shev, finely chopped coriander leaves and bread slices.