Matki pakoda is a delightful snack, blending crunchy texture with spicy flavours.
Enjoyed as a tea-time snack or as a side dish with meals, this matki pakoda has the most delicious and unique flavour that blends well with Indian palette.
This is a vegan, gluten-free, beginner-friendly, snack recipe.
[convertkit form=7110706]
About Matki Pakoda
Matki pakoda is a popular Indian snack made with sprouted matki (moth beans) infused with aromatic spices and deep fried to a crispy texture making it a satisfying snack.
Matki pakoda is also reffered as matki bhajiya.
Pakodas (Fritters) are one of the most popular snacks in India often enjoyed with chutneys along with hot pipping adrak chai (ginger tea) or coffee.
These are easy to make with an irresistible taste.
Matki pakoda is a dish that is made with basic staple ingredients. They make an ideal evening snack or as a side dish with meals.
As monsoons have begun, making pakoda at home is like a tradition!
Instead of making usual pakodas like onion pakoda, potato pakoda, methi pakoda this time I thought of making these sprouts pakoda instead which not only taste delicious but are a tidbit healthy too.
These make excellent appetizers and party snacks, and are perfect for get-togethers and kitty parties, as they are super addictive.
Matki pakoda when fried to golden brown gives a delightful crispness on the outside while soft and flavourful on the inside.
These are so versatile that you can easily tweak them according to your taste buds. You can flavour them with various vegetables or spices to suit your palate.
In India, you will find varieties of pakodas that are made out of vegetables, lentils, legumes, dairy products, and bakery products.
Some popular are cabbage pakoda, corn palak pakoda, moong dal pakoda, onion pakoda, rice pakoda, sweet corn pakoda, eggplant pakoda, bread pakoda, spinach, cauliflower, potatoes, paneer (Indian cottage cheese) and many more.
This is one of the fuss-free recipes and you can never go wrong with it.
To make these super simple matki pakodas, you just need to mix all the ingredients together, and you are ready to go.
These are super addictive melt-in-mouth vegan appetizers.
So whenever you are craving pakodas, do try this unique, crispy, and tasty matki pakoda. Itโs quite different from regular pakodas. Believe me, you wonโt stop at just one or two!
Serve hot with tomato ketchup, green cilantro chutney, or tamarind chutney. However, they are so flavorful that you can enjoy them without any dip as well.
Recipe Video
ingredients
Matki (Moth/Dew Beans) โ We will use sprouted matki to make these matki pakode. To see how to sprout matki, click here. You may also use unsprouted matki for this recipe. However, make sure to soak for 8 hours or overnight before making the pakodas.
Flours โ We will require besan (gram flour) and rice flour. Adding rice flour gives crispness to these pakodas.
Onion โ Adding onions enhances the taste and texture of this matki pakoda. We will need 1 finely chopped onion for this recipe.
Spices & Herbs โ We will need garlic, ginger, green chillies, cumin seeds, coriander leaves and curry leaves to give flavour to these pakodas. For powdered spices we will add coriander powder, garam masala powder, and turmeric powder.
Seasoning โ Salt to taste
Oil โ For deep frying. I have used sunflower oil.
Variations
You can add vegetables like carrots, spinach, and spring onions for added flavour and nutrition.
Serving Suggestions
Matki Pakodas pairs best with coriander chutney, tamarind chutney and ketchup.
You may serve them as a snack with tea or coffee or as a side dish with meals.
Storage Options
Matki pakoda are best served fresh when they are hot and crisp. In case you have leftovers, store them in an air-tight container at room temperature for a day. Reheat or fry to regain the crispness.
Related Recipes
How To Sprout Matki (Moth Beans)
Dry Matki Usal For Tiffin (Stir Fry Moth Beans)
Matki Curry Recipe โ Moth Bean Curry
Coriander Chutney (Spicy Cilantro Chutney)
More Pakoda (Fritters) Recipes
Cabbage Pakoda, Sweet Corn Pakoda, Palak & Corn Pakoda (Spinach & Corn Fritters), Moong Dal Pakoda (Yellow Lentil Fritters), Baingan Pakoda (Eggplant Fritters)
How to make Crispy Matki Pakoda
Joinย โEasy Indian Vegetarian & Vegan Recipesโย on Facebook & be a part of our community.
If you like recipes like these, letโs connect onย YouTube,ย Instagramย &ย Facebook.
Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out myย Lifestyle Blogย eralivine.comย if interested.
Recipe Card
Crispy Matki Pakoda | เคเฅเคฐเคเฅเคฐเฅ เคฎเคเคเฅ เคชเคเฅเคกเคผเคพ | Matki Bhajiya | Matki Che Vade
Ingredientsย ย
- 100 grams Sprouted Matki (Moth / Dew Beans)
- 1 cup Besan (Gram Flour)
- 1/2 cup Rice Flour
- 1 Onion, finely chopped
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala Powder
- 1/2 teaspoon Turmeric Powder
- 4 Garlic Cloves
- 1 inch Ginger
- 2 Green Chillies
- 1 teaspoon Cumin Seeds
- 4-5 Curry Leaves
- 2 tablespoons Coriander Leaves, finely chopped (Cilantro)
- Salt to taste
- Oil, to deep fry pakodas
Instructionsย
- In a blender, add sprouted matki, garlic cloves, ginger, green chillies and cumin seeds. Add 4 tablespoons water and blend to a fine paste.
- Transfer the batter into a mixing bowl.
- Add finely chopped onions, coriander powder, garam masala powder, turmeric powder and salt.
- Add some curry leaves and finely chopped coriander leaves (cilantro). Mix everything well so that all the spices are nicely incorporated in the mixture.
- Add rice flour and besan. Mix well.
- The batter should be of dropping consistency. Adjust the quantity of flour if the batter is too moist or runny.
- Meanwhile, heat oil for deep frying the pakodas.
- Once hot, add small portions of the batter into the oil and fry on medium flame.
- Fry the pakodas till they are golden brown in colour and cooked well from inside.
- Once done, transfere the pakodas onto an absorbent paper to drain excess oil.
- Fry the remaining pakodas the same way.
- Matki Pakodas are ready.
- Serve hot with coriander chutney, tamarind chutney or tomato ketchup.
