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🔥 Spicy, crunchy & soul-satisfying – that’s Kat Vada for you!
Straight from the streets of Kolhapur, this local favorite brings a punch of flavour with its fiery kat (spicy gravy) and soft batata vada.

Perfect for those who love their food bold and unforgettable! 😍🌶️
Have you tried this Maharashtrian gem yet?

👇Tell us your favourite way to enjoy it – with pav, chapati, or just as it is!

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Here’s how you can make Maharashtra’s special, flavorful, and delicious Kat Vada:
Ingredients
For the Vada Masala:
2 onions
1 tomato
Fresh cilantro (a small bunch)
Dry coconut (a small piece)
Cumin seeds (1 tsp)
Garlic cloves (4-5)
Green chilies (2)
Boiled potatoes (4-5 medium-sized)
Oil (for tempering and frying)
Mustard seeds (1 tsp)
Turmeric powder (1/2 tsp)
Salt (to taste)
For the Gram Flour Batter (Vada Coating):
Gram flour (besan) (1 cup)
Salt (to taste)
Water (as needed to make a thick batter)
For the Kat (Gravy):
Oil (2 tbsp)
Cinnamon stick (1 inch)
Bay leaves (2)
Black cardamom (1)
Cloves (2)
Black peppercorns (2-3)
Kashmiri red chili powder (1.5 tsp)
Turmeric powder (1 tsp)
Coriander powder (1 tsp)
Garam masala (1 tsp)
Water (1.5 liters)
Salt (1.5 tsp)
Fresh green coriander (for garnish)
For Assembly and Garnish:
Finely chopped onions
Fresh green coriander
Sev
Pav (bread rolls)

First, prepare the base for your Kat by blending two onions, one tomato, fresh cilantro, dry coconut, and cumin seeds with a little water until it forms a smooth paste. In a separate step, coarsely grind some garlic cloves and two green chilies, which adds a distinct flavor.

Next, prepare the Vadas. Take boiled potatoes and mash them very well until smooth. For the tempering, heat a little oil in a small pan. Once hot, add mustard seeds, the crushed garlic and green chilies, and a pinch of turmeric powder. Sauté for a few seconds, then turn off the flame and let it cool. Once cooled, add this tempering to the mashed potatoes along with salt, and mix thoroughly by hand. Take small portions of this potato mixture and form them into small, flat patties.

To coat the vadas, prepare a thick gram flour batter by mixing gram flour with salt and water. There's no need for additional spices in this batter. Dip each potato patty into this batter, ensuring it's well-coated, then deep-fry in hot oil until golden brown and crispy.

Now, for the Kat (gravy). Heat a little oil in a pan. Add whole spices like cinnamon, bay leaves, black cardamom, cloves, and black peppercorns. Then, add the prepared onion-tomato-coconut paste and fry it for 5 to 7 minutes until the raw smell disappears. Next, add the powdered spices: Kashmiri red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for another 7 to 8 minutes, until the masala starts to dry out and oil separates from it. At this stage, add a generous amount of water (about 1.5 liters), salt, and fresh green coriander. Cover and cook for 5 to 10 minutes until the gravy boils well and thickens slightly.

Finally, to assemble your Kat Vada, place a few of the fried vadas in a serving bowl. Pour the hot, flavorful Kat (gravy) over them. Garnish generously with finely chopped onions, fresh green coriander, and sev. Serve immediately, either on its own or with pav.