Crispy Matki Pakoda | कुरकुरे मटकी पकोड़ा | Matki Bhajiya | Matki Che Vade
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 pakoda flavour that blends well with Indian palet.This is a vegan, gluten-free, beginner-friendly, snack recipe.
Ingredients
- 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
Instructions
- 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.
Video
Notes
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