Crispy deep-fried fritters made from a variety of vegetables, beans, or gourd dipped in a seasoned chickpea flour batter. These golden street food staples are served with tamarind dipping sauce across Myanmar.
Nutrition & Info
Equipment Needed
Instructions
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1
Mix chickpea flour, turmeric, salt, and baking soda with water to create a smooth batter with the consistency of heavy cream.
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2
Prepare vegetables by slicing onions into rings, cutting gourd into thin rounds, and trimming long beans into finger-length pieces.
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3
Heat oil in a deep pot or fryer to one hundred and eighty degrees Celsius until a drop of batter sizzles immediately on contact.
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4
Dip each vegetable piece into the batter, letting excess drip off, then carefully lower into the hot oil.
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5
Fry in batches for three to four minutes until golden and crispy, turning once, then drain on paper towels.
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6
Serve hot with tamarind dipping sauce on the side.
Did You Know?
Burmese tea shops serve a kyaw alongside sweet tea as the classic afternoon combination, and the variety of fillings changes with the seasons and regional produce availability.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
The Story Behind A Kyaw
A kyaw represents one of the oldest street food traditions in Myanmar, with vendors frying fresh vegetables and legumes in chickpea batter long before the colonial era introduced new cooking styles. The technique reflects Indian culinary influence that arrived via ancient maritime trade, adapted with local Burmese ingredients like gourd, onion, and various beans found in the Irrawaddy Delta region.
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