Kat Wada

INGREDIENTS  For Masala 2 tbsp of oil 2 pods of Cardamom (choti elaichi) 1 inch of Cinnamon (dalchini) 2 Cloves (laung) 4 Black pepper corns (kali mirch) 2 tsp of Coriander seeds (dhania seeds) 1tsp of Cumin seeds (jeera) 2 tsp of Poppy seeds (khus khus) 3 tbsp of Dry Coconut sliced 1 big Onion(pyaz)  thinly sliced 3 cloves of Garlic (lahsun) crushed 1 inch of Ginger (adrak) chopped For Kat(Curry) 3 tbsp of oil pinch of Hing (asafoetida) 1/4 tsp of Turmeric 2 tsp of Kashmiri red chilli powder salt to taste For Batata vada stuffing 5 Boiled Potatoes (peeled and chopped) 2 tbsp of Garlic -Green chilli paste (lahsun -hari mirch paste) 1/4 Mustard seeds (rai) 1/4 tsp of Hing (asafoetida) 7-8 Curry leaves (kadipatta) 1/4 tsp of Turmeric(haldi) 2 tbsp of Chopped Coriander leaves(dhania patta) Salt to taste 1/4 tsp of Sugar For Batata Vada batter 1 cup of Besan (chick peas flour) 2 tbsp of Rice flour (chawal ka atta) for crispiness A pinch of Baking soda (meetha soda) Salt to taste For Serving 2 medium size Onion (pyaz) (finely chopped) Coriander leaves(dhania patta) chopped Nylon sev METHOD Heat 2 tbsp of oil, add Cardamom, Cinnamon, Cloves, Pepper corns, Coriander seeds,Cumin seeds, Poppy seeds and Dry Coconut Fry it until it get nice golden colour. Fry it for 2-3 minutes. Keep it aside. Now in that oil, add Onion, Garlic and Ginger. Fry it until it get caramelized. Fry it 3-4minutes. Turn off the gas and let the masala cool down. Now transfer the above masala in a mixer. Blend it in a mixer grinder to a smooth paste. Heat 3 tbsp oil in a pan. Add the blended masala (smooth paste) in it and mix well. Fry it for 4-5 minutes. Add Kashmiri red chilly powder, hing, turmeric and mix well. Fry the masala for another 2-3 minutes. Now add hot water(as required for curry) into it alongwith salt and mix well. Boil the kat(curry) well on medium heat for 8-9 minutes. Kat(curry) is ready. For Batata vada stuffing 1. Heat oil in a pan . 2. Add Mustard seeds, Hing and Garlic-Green chilly paste. 3. Fry it for a minute. 4. Add Curry leaves in it. 5. Now turn off the gas and add Turmeric powder and mix well. 6. Add Boiled potatoes (peeled) along with Salt,Sugar, Coriander leaves and mix well. 7. Potatoes should not be mashed completely, some pieces of potatoes should be left behind. 8. Stuffing is ready. Make a vada  from the above the mixture.Keep it aside For Batata vada batter 1. In a mixing bowl add Besan, Rice flour, Salt to taste and pinch of Baking soda. 2. Mix well, add water enough to make a smooth batter. 3. No lumps should be formed in the batter. 4. Batter should not be too thin. It should be thick consistency. For frying the vada 1. Heat oil in a kadai. 2. Dip the Batata vada stuffing(dumpling) in the batter and then drop in the hot oil. 3. Fry it for 3-4 minutes, then flip the vada over and fry it onto other side as well. 4. Batata vada is ready. For Serving 1. In a serving dish, pour hot kat(curry) into it. 2. Then add vada into it. 3. Garnish it with finely chopped onion, finely chopped coriander leaves and fine shev. 4. Serve kat vada with slice of bread or with roti.