KAT PREPARATION:
firstly, in a pan heat 3 tsp oil and saute ½ inch cinnamon, 2 cloves, 1 tsp coriander seeds and 1 tsp cumin seeds.
now add 1 onion and 2 clove garlic. saute slightly until onions turn golden brown.
also, add 1 tomato and saute until it turns soft and mushy.
further, add 2 tbsp dry coconut and saute slightly.
cool completely, and transfer to the blender.
blend to smooth paste, adding water as required.

In a large kadhai heat 2 tbsp oil and add pinch hing, ¼ tsp turmeric, 1 tsp chilli powder and ¼ tsp garam masala.
Saute on low flame until spices turn aromatic.
further, add the prepared masala paste and saute well.
Saute until oil separates from sides.
now add 3 cup water, ¾ tsp salt and mix adjusting consistency as required.
cover and boil for 10 minutes or until oil separates.
kat is ready to serve.

BATATA VADA PREPARATION:
firstly, in a large Kadhai heat 2 tsp oil add pinch hing, 1 chilli, 3 clove garlic and few curry leaves.
also, add ¼ tsp turmeric and saute slightly.
now add 3 potato and ½ tsp salt.
mix well, making sure everything is well combined.
further, add 2 tbsp coriander.mix well, making sure everything is well combined.

Now, prepare besan batter by sieving 2 cup besan and 2 tbsp rice flour.
Also add ¼ tsp turmeric, pinch hing and ½ tsp salt.
mix well making sure everything is well combined.
further, add ¾ cup water or as required and whisk to a smooth lump-free batter forming a smooth batter.

Now take a small ball sized aloo mixture and flatten slightly.
dip in besan batter coating uniformly.
deep fry in hot oil carefully.
stir occasionally, until the batata vada turns golden and crisp.
drain off over kitchen paper to remove excess oil.