Kat Vada- Sk Khazana

All the way from Kolhapur comes this spicy and delicious snack – batata vada served with a fiery gravy This is a Sanjeev Kapoor exclusive recipe.

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Kat Vada- Sk Khazana

Main Ingredients Dried coconut ( khopra), Oil
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Kat Vada- Sk Khazana

  • 1/2 cup Dried coconut ( khopra) grated
  • 4 tablespoons Oil
  • 2 medium Onion sliced
  • 1 inch Ginger sliced
  • 5-6 cloves Garlic
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1/2 tablespoon Red chilli powder
  • Sev for sprinkling
  • to serve Onion chopped
  • to serve Lemon wedges
  • to serve Bread slices
  • Vada
  • 3 medium Potatoes boiled and mashed
  • 1 1/2 cups Gram flour (besan)
  • 1 tablespoon Rice flour
  • Oil 1 tablespoon + for deep frying
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Asafoetida
  • 4-5 Curry leaves chopped
  • 2 teaspoons Ginger-garlic-coriander leaves crushed
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1 1/2 tablespoons Fresh coriander leaves chopped
  • 1/4 teaspoon Red chilli powder
  • a pinch Baking soda


  1. Heat 2 non-stick pans. Add 2 tbsps oil in one non-stick pan, add onions, ginger and garlic, mix and sauté, stirring occasionally, till the mixture turns golden brown.
  2. Add coconut to the second pan and dry roast, stirring occasionally, on low heat till it turns golden brown.
  3. Transfer both the mixtures into a blender jar, and add ½ cup water and blend to a fine paste.
  4. Heat remaining oil in a deep non-stick deep pan, add the ground paste and mix well. Saute till the mixture is thick and the oil separates.
  5. Add salt, turmeric powder and red chilli powder and mix well. Add 3 cups hot water and mix well. Allow the mixture to come to a boil.
  6. Meanwhile for the vada, heat 1 tbsp oil in a non-stick shallow pan. Add mustard seeds and let them splutter. Add ¼ tsp asafoetida, curry leaves and crushed ginger-garlic-coriander leaves, mix and saute for 2-3 minutes or till the raw smells go away.
  7. Add salt and ¼ tsp turmeric powder, mix well and sauté for 1 minute.
  8. Add potatoes and mix till well combined. Add coriander leaves and mix. Transfer the mixture into a plate and spread evenly to cool down.
  9. Heat sufficient oil in a kadai.
  10. To make the batter, take gram flour, rice flour in a bowl, add rice flour, remaining asafoetida, salt, remaining turmeric powder, red chilli powder and baking soda and mix well.
  11. Add sufficient water and mix well to make a smooth batter of coating consistency.
  12. To make vada, divide the potato mixture into equal portions and shape them into balls and slightly flatten them. .
  13. Dip each vada in the batter and slide into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
  14. For each portion , place a vada in a serving bowl, pour the hot kat over it, sprinkle sev on top and serve hot with chopped onion, lemon wedges and bread slices.