How to make Kat Vada- Sk Khazana -

All the way from Kolhapur comes this spicy and delicious snack – batata vada served with a fiery gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried coconut ( khopra) (खोपरा), Oil (ऑइल)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Kat Vada- Sk Khazana checkout Coconut Chikki. You can also find more Snacks and Starters recipes like Mini Prawn Burger - SK Khazana Corn Mushroom on Toast Peach Salsa Burritos Chinese Chilli Chicken

Kat Vada- Sk Khazana

Kat Vada- Sk Khazana Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kat Vada- Sk Khazana Recipe

  • Dried coconut ( khopra) grated 1/2 cup

  • Oil 4 tablespoons

  • Onion sliced 2 medium

  • Ginger sliced 1 inch

  • Garlic 5-6 cloves

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 tablespoon

  • Sev for sprinkling

  • Onion chopped to serve

  • Lemon wedges to serve

  • Bread slices to serve

  • Vada

  • Potatoes boiled and mashed 3 medium

  • Gram flour (besan) 1 1/2 cups

  • Rice flour 1 tablespoon

  • Oil 1 tablespoon + for deep frying

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Curry leaves chopped 4-5

  • Ginger-garlic-coriander leaves crushed 2 teaspoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 1/2 tablespoons

  • Red chilli powder 1/4 teaspoon

  • Baking soda a pinch


Step 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.

Step 2

Add coconut to the second pan and dry roast, stirring occasionally, on low heat till it turns golden brown.

Step 3

Transfer both the mixtures into a blender jar, and add ½ cup water and blend to a fine paste.

Step 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.

Step 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.

Step 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.

Step 7

Add salt and ¼ tsp turmeric powder, mix well and sauté for 1 minute.

Step 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.

Step 9

Heat sufficient oil in a kadai.

Step 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.

Step 11

Add sufficient water and mix well to make a smooth batter of coating consistency.

Step 12

To make vada, divide the potato mixture into equal portions and shape them into balls and slightly flatten them. .

Step 13

Dip each vada in the batter and slide into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.