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Matki Che Vade or Matki Pakode in English translates to sprouted moth bean fritters. These matkiche vade / matki pakode is a delicious vegan, plant-based and gluten-free pakode recipe.
These are also reffered to as matki chi bhajji, matki ke pakode or matki bhajiya.Monsoon season has started and this is a perfect excuse to indulge in a deep-fried snack! isn’t it?
In India, apart from onion pakoda / fritters which are considered the king of pakodas, other variants are also prepared almost in every household.Deep-fried snacks are one of the favourite tea times snacks at my house.
Pakodas are a much-loved snack and are generally served with spicy coriander mint chutney or tomato ketchup along with a hot cup of ginger tea or coffee.
This matki che vade / matki pakode are easy to make with basic minimal staple ingredients that are easily available in your home. These vade / pakode / fritters make perfect evening snacks. These are delicious in taste and very addictive.
These vade / fritters when fried to golden brown turn crispy from the outside and soft from the inside. These matki vade / pakoda make the best appetizer for Birthday parties, get-togethers, kitty parties, and game nights. This is such a versatile recipe that you can easily tweak it according to your taste buds and still can’t go wrong with it.
In India, you will find varieties of fritters (pakoda / vades) that are made out of vegetables, lentils, legumes, dairy products, and bakery products such as onion pakoda, rice pakoda (bhatache vade), sweet corn pakoda, bread pakoda, spinach, cauliflower, potatoes, paneer (Indian cottage cheese) and many more.
Matkiche Vade / Moth bean fritter is a vegan Indian deep-fried snack made by sprouting matki / moth beans which are further blended into a paste that is mixed with gluten-free flours and flavourful spices and herbs.
Apart from being a snack and starter, these can also be served as a side dish with meals. I normally sprout the matki / moth beans for making these vades /fritters. Sprouting matki / moth or any other legume increases it’s nutritional value.
To make these vade / fritter / pakode, I have used rice flour and besan (gram flour). In case you do not have rice flour, you may use cornflour or skip both of them altogether and use only besan (gram flour).
This is one of the fuss-free recipes and you can never go wrong with it. To make this super simple recipe, you just need to mix everything together and you are ready to go.
I normally add only onions to this recipe but if you want you can add finely chopped vegetables such as bell peppers, spring onions, carrots, spinach leaves, fenugreek leaves.
These are super addictive melt-in-mouth vegan appetizers. So whenever you are craving pakodas / fritters, do try this unique crispy & tasty matki che vade / pakoda. Something quite different than regular pakodas. Believe me, you are not going to stop at just one or two!
Serve hot with tomato sauce or green cilantro chutney or tamarind chutney. Actually, these are so flavourful by themselves that you do not need any dip along with them.
Matki / Moth Beans: I have used sprouted matki / moth for making this vade.
Flours: I have used rice flour which helps in making these vade / fritters crispy and besan (gram flour) which helps in binding the vade.
Onion: I used one finely chopped onion to give a nice taste and texture to these vades.
Spices & Herbs: To enhance the flavours, I used coriander powder, garam masala powder, cumin, ginger, garlic, and a few more ingredients.
Seasoning: I have seasoned this matki pakode with salt.
Oil: I have used vegetable oil for frying these pakode.
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Let’s see how to make matki che vade / matki ke pakode / sprouted moth bean fritters with simple basic ingredients in your home kitchen.
- 2 cups Sprouted Matki (Moth Beans)
- 3-4 Garlic Cloves
- 1/2 inch Ginger
- 2-3 Green Chillies (depends on how spicy you want)
- 1 teaspoon Cumin Seeds (Jeera)
- blend to a paste using 1/4th cup of water
- 1 small Onion finely chopped
- 2 tablespoon Rice Flour
- 2 tablespoon Besan
- 4-5 Curry leaves
- 1/2 teaspoon Turmeric
- 2 teaspoon Coriander Powder (Dahniya Powder)
- 1 teaspoon Garam Masala Powder
- Salt to taste
- Oil for frying
- 1/4th cup Water while blending
How to sprout matki / moth beans?
- Wash matki / moth beans with water and soak them for 8 hours.
- After soaking for 8 hours or overnight, drain the water.
- Wrap the soaked matki /moth bean in a clean cloth and store in a dark warm place for 10-12 hours.
- After wrapping for almost 12 hours, you will see the sprouted matki.
Note: Sprouting time varies depending upon the climatic conditions. If makti / moth bean doesn’t sprout after 10-12 hours, keep it wrapped for further 4-6 hours.
Let’s make matki che vade:
- Let’s first blend matki to a paste. For that, in a blender, add sprouted matki along with peeled garlic cloves, ginger, green chillies, and cumin seeds.
- Add 1/4th cup of water to help blend matki / sprouted moth beans. Blend to a fine paste.
- In a mixing bowl, add the matki / moth bean paste along with finely chopped onion, rice flour, besan (gram flour), turmeric powder, coriander powder, garam masala powder, curry leaves (roughly teared), salt and finely chopped coriander leaves.
- Mix the batter well. The consistency of the batter should not be runny. If you feel your batter is too dry, only then add a dash of water. The batter of this pakoda / vade should slide down easily from the spoon.
- Heat oil in a pan / kadhai. Once the oil is hot, drop small portions of this batter and fry on medium flame until the pakoras / fritters are crisp and golden brown.
- Fry the pakora on medium flame. If the flame is too low, they will absorb excess oil making the pakoras soggy after a while.
- You may also like these related recipes: Latest Recipe Post, Rice Pakode, Cabbage pakode, Onion Pakode, Bread Pakode Without Stuffing, Snack Recipes, Vegan & Plant-based Recipes, Maharashtrian Recipes
- Once pakoras are golden brown, transfer them onto tissue paper to absorb the excess oil.
- Matkiche Vade / Matki Pakode / Moth Bean Fritters are ready.
- Serve hot with green chutney, tamarind chutney or with tomato ketchup.
nice crispy texture and delicious recipe