Serving Suggestion:
Serve a cup of Masala Chai with the spicy, tangy Usal Pav and some toasted pav or bread. The Usal may also be served as a Snack Meal for Children by topping it with finely chopped onions, sev, and green chilies.
Kat Vada Pav | Ussal Vada Recipe
Equipment
- 1 Bowl
- 1 One nonstick frying pan
- 1 Knife
- 1 cooking spud
- 1 Blender
- 1 Spider spatula
- 1 Big cooking pot
Ingredients
For making Kat Vada Pav Vatan
- 2 Tbsp Oil
- ½ Inch Ginger
- 10-12 Piece Garlic
- 1 Tbsp Cumin seeds
- 1 Tbsp Caraway seeds
- 1 Tbsp Coriander seeds
- ½ Inch Cinnamon
- 1 Tbsp Black peppercorn
- 2 Piece Green cardamom
- 1 Piece Black cardamom
- 3-4 Piece Cloves
- 1 Tbsp Poppy seeds
- 1 Tbsp Sesame seeds
- ¼ Cup Coconut (grated)
For making Tarri / kat
- 4-5 Tbsp Oil
- ½ Tbsp Cumin seeds
- ½ Tbsp Mustard seeds
- 1 Piece Onions (chopped)
- ½ Tbsp Turmeric powder
- 2 Tbsp Kashmiri red chilli powder
- 3-4 Tbsp Kanda lehsun masala
- 1 Cup White peas
- 2 Litre Hot water
- Salt (as required)
- 1 Tbsp Lemon juice
- Fresh coriander (as required)
For making hot crispy vada (For batter)
- 2 Cup Gram flour
- ½ Tbsp Baking soda
- ½ Tbsp Carom seeds
- Salt (to taste)
- Water |
- For kharda (chilli garlic paste)
- 6-7 Piece Green chillies
- 7-8 Piece Garlic
- 1 Inch Ginger
- 1 Pinch Salt
For aloo mixture
- 1 Tbsp Oil
- 1 Tbsp Mustard seeds
- 6-7 Piece Curry leaves
- ½ Tbsp Asafoetida
- 7-8 Piece Potatoes (medium-sized boiled & mashed)
- ½ Tbsp Turmeric
- ½ Tbsp Garam masla
- Fresh coriander (a small handful chopped)
- 1 Tbsp Lemon juice
Instructions
- First of all heat a pan well. Once the pan is nice & hot, add 2 tbsp oil to it.
- Then add in it 1/2 inch ginger, 10-12 cloves of garlic,1 tbsp cumin seeds,1 tsp caraway seeds, 1 tbsp whole coriander seeds, 1/2 inch cinnamon stick, 1 tsp whole black peppercorn, 1 green cardamom, 1 black cardamom, 3-4 cloves, 1 tbsp poppy seeds, 1 tbsp white sesame seeds,& 1/4th cup grated coconut.
- Now mix everything well & let them roast on medium heat. Roast them well until all the spices are nice & toasty. Once these spices are toasted, then transfer them to a plate or bowl to let them cool down.
- Now, here, I'm going to nicely grill the onions & dried coconut on direct flame, like we grill eggplants for Bharta. So, I've taken 2 onions & 1/2 coconut. Now, we have to char them on direct flame.
- So continue to grill until both these ingredients are charred. Coconut gets charred faster. As soon as the coconut looks like this, take it out, then continue to grill the onions too in the same way.
- Once the onions are also nicely charred then remove the onions too. Let it cool down slightly,
- Then cut the onions & coconut into smaller pieces before grinding.
- Now, transfer them to a mixer-grinder jar, along with that I'm also transferring the spices that I had toasted. Now, add a splash of water & make it into a fine paste. Now, I've ground this into a fine paste, & our Vatan is ready.
To make Ussal
- Now, to make Ussal, take a big cooking pot, & add 4-5 tbsp oil in it.
- Once the oil is hot, add 1/2 tsp cumin seeds,& add 1/2 tsp mustard seeds & let it crackle.
- Now, you have to add 1 medium-sized chopped onion, and sauté the onions until light golden brown in colour.
- Once the onion is light golden brown, then add 1/2 tsp turmeric powder, 2 tbsp Kashmiri red chili powder for color, & I'm adding 3-4 tbsp Kanda-Lahsun masala, which is our Kolhapuri masala.
- Now, after adding the spices, stir everything well.
- While stirring take care that the spices don't burn & quickly add the Vatan to it.
- After adding the Vatan, stir well, & now on medium flame you have to sauté them until the oil starts separating from the masala.
- The color & texture has changed. At this stage, we have to add white peas to this, I washed & soaked 1 cup of white peas. After soaking, remove the water & after removing the water, add the soaked white peas to the Vatan.
- Stir it well & after stirring, you have to add hot water to it. So here I'm adding 2 litres hot water,
- After adding water, add salt to taste to this, after adding the salt, mix everything very well, Stir it & let it come to a boil.
- Once it comes to a boil, then you have to cover it at this stage, cover it & lower the flame Cover it & let it cook properly for at least 1/2 hour so that the white peas are cooked, & the usual is ready, It's been 1/2 an hour. Let's check. After 1/2 an hour, you can see how the Tarri/Kat is floating on the top, & with it let's check the white peas too. White peas are nicely cooked too. So our Ussal is almost ready.
- At this stage, just check for seasoning. I felt it needed some salt, so I added it. along with it the juice of 1 lemon, & add lots of freshly chopped coriander leaves in this. Stir it well.5:16& the Tarri/Kat or Vatanyachi Ussal for our Vada Ussal is ready.
To make vada
- Now, the next step is that we have to make Vadas, the vada of Vada Pav & then we can assemble it. So firstly I'm making the batter for Vadas. So take 2 cups of fine gram flour in a bowl. 1/2 tsp baking soda,1/2 tsp carom seeds, just crush them between your palms, & also salt to taste. Now, mix the dry ingredients well.
- To make the Vada, I'm making a paste first. Take 6-7 spicy green chillies, 7-8 cloves of garlic, 1 inch of ginger, & add a pinch of salt & grind it nicely. I'm using a mortar & pestle here to grind, I'm making a 'Kharda' or 'Thecha' which will go in the filling of our Vada & gives an amazing flavor. You can even use a mixer-grinder to grind it. You can see that our paste is ready.
- Now, heat the pan well & add 1 tbsp oil to this. Add 1 tsp cumin seeds, along with it 1 tsp mustard seeds, 8-10 curry leaves, and 1/4th tsp asafoetida. Now add 7-8 boiled & mashed potatoes to this. along with it add salt to taste, 1/2 tsp turmeric powder, 1 pinch of garam masala, and lots of freshly chopped coriander leaves, Now add the garlic & green chili paste that we made earlier. & add 1 tsp lemon juice here.
- Now using a potato masher mash everything together until everything comes together nicely. Now you can see I've mashed everything & combined them together. At this stage let's taste for seasoning. I felt it needed some salt so I added more. Now mix it well & our mixture for Vada is ready.
- Transfer it to a bowl & let it cool down before shaping.
- Once your mixture is cooled down, apply some oil to your palms. Take some mixture in your hand & shape it into a bowl, once you've made a ball, flatten it slightly to form a disc or Tikki.
- To fry, I've already heated the oil. Your oil should be hot. Once your oil is hot, then dip the Vada in the gram flour batter, coat it nicely & drop it in the hot oil. You can add 4-5 Vadas at 1 go, to fry. & fry them till crisp & golden brown.
- Then you can enjoy everything together on a single plate- that's one tip from me to you. So all our components are ready, let's assemble this YFL style.
Video
1. First of all heat a pan well. Once the pan is nice & hot, add 2 tbsp oil to it,
2. Then add in it 1/2 inch ginger, 10-12 cloves of garlic,1 tbsp cumin seeds,1 tsp caraway seeds, 1 tbsp whole coriander seeds, 1/2 inch cinnamon stick, 1 tsp whole black peppercorn, 1 green cardamom, 1 black cardamom, 3-4 cloves, 1 tbsp poppy seeds, 1 tbsp white sesame seeds,& 1/4th cup grated coconut.
3. Now mix everything well & let them roast on medium heat. Roast them well until all the spices are nice & toasty. Once these spices are toasted, then transfer them to a plate or bowl to let them cool down.
4. Now, here, I’m going to nicely grill the onions & dried coconut on direct flame, like we grill eggplants for Bharta. So, I’ve taken 2 onions & 1/2 coconut. Now, we have to char them on direct flame.
5. So continue to grill until both these ingredients are charred. Coconut gets charred faster. As soon as the coconut looks like this, take it out, then continue to grill the onions too in the same way.
6. Once the onions are also nicely charred then remove the onions too. Let it cool down slightly,
7. Then cut the onions & coconut into smaller pieces before grinding.
8. Now, transfer them to a mixer-grinder jar, along with that I’m also transferring the spices that I had toasted. Now, add a splash of water & make it into a fine paste. Now, I’ve ground this into a fine paste, & our Vatan is ready.
9. Now, to make Ussal, take a big cooking pot, & add 4-5 tbsp oil to it.
10. Once the oil is hot, add 1/2 tsp cumin seeds,& add 1/2 tsp mustard seeds & let it crackle.
11. Now, you have to add 1 medium-sized chopped onion, and sauté the onions until light golden brown in color.
12. Once the onion is light golden brown, then add 1/2 tsp turmeric powder, 2 tbsp Kashmiri red chili powder for color, & I’m adding 3-4 tbsp Kanda-Lahsun masala, which is our Kolhapuri masala.
13. Now, after adding the spices, stir everything well.
14. While stirring take care that the spices don’t burn & quickly add the Vatan to it.
15. After adding the Vatan, stir well, & now on medium flame you have to sauté them until the oil starts separating from the masala.
16. The color & texture has changed. At this stage, we have to add white peas to this, I washed & soaked 1 cup of white peas. After soaking, remove the water & after removing the water, add the soaked white peas to the Vatan.
17. Stir it well & after stirring, you have to add hot water to it. So here I’m adding 2 liters hot water,
18. After adding water, add salt to taste to this, after adding the salt, mix everything very well, Stir it & let it come to a boil.
19. Once it comes to a boil, then you have to cover it at this stage, cover it & lower the flame Cover it & let it cook properly for at least 1/2 hour so that the white peas are cooked, & the usual is ready, It’s been 1/2 an hour. Let’s check. After 1/2 an hour, you can see how the Tarri/Kat is floating on the top, & with it let’s check the white peas too. White peas are nicely cooked too. So our Ussal is almost ready.
20. At this stage, just check for seasoning. I felt it needed some salt, so I added it. along with it the juice of 1 lemon, & add lots of freshly chopped coriander leaves in this. Stir it well, & the Tarri/Kat or Vatanyachi Ussal for our Vada Ussal is ready.
21. Now, the next step is that we have to make Vadas, the vada of Vada Pav & then we can assemble it. So firstly I’m making the batter for Vadas. So take 2 cups of fine gram flour in a bowl. 1/2 tsp baking soda,1/2 tsp carom seeds, just crush them between your palms, & also salt to taste. Now, mix the dry ingredients well.
22. To make the Vada, I’m making a paste first. Take 6-7 spicy green chillies, 7-8 cloves of garlic, 1 inch of ginger, & add a pinch of salt & grind it nicely. I’m using a mortar & pestle here to grind, I’m making a ‘Kharda’ or ‘Thecha’ which will go in the filling of our Vada & gives an amazing flavor. You can even use a mixer-grinder to grind it. You can see that our paste is ready.
23. Now, heat the pan well & add 1 tbsp oil to this. Add 1 tsp cumin seeds, along with it 1 tsp mustard seeds, 8-10 curry leaves, and 1/4th tsp asafoetida. Now add 7-8 boiled & mashed potatoes to this. along with it add salt to taste, 1/2 tsp turmeric powder, 1 pinch of garam masala, and lots of freshly chopped coriander leaves, Now add the garlic & green chili paste that we made earlier. & add 1 tsp lemon juice here.
24. Now using a potato masher mash everything together until everything comes together nicely. Now you can see I’ve mashed everything & combined them together. At this stage let’s taste for seasoning. I felt it needed some salt so I added more. Now mix it well & our mixture for Vada is ready.
25. Transfer it to a bowl & let it cool down before shaping.
26. Once your mixture is cooled down, apply some oil to your palms. Take some mixture in your hand & shape it into a bowl, once you’ve made a ball, flatten it slightly to form a disc or Tikki.
27. To fry, I’ve already heated the oil. Your oil should be hot. Once your oil is hot, then dip the Vada in the gram flour batter, coat it nicely & drop it in the hot oil. You can add 4-5 Vadas at 1 go, to fry. & fry them till crisp & golden brown.
28. Then you can enjoy everything together on a single plate- that’s one tip from me to you. So all our components are ready, let’s assemble this YFL style.
