A Kyaw — Print Recipe — The Culinary Codex

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.

Ingredients

200g chickpea flour
100ml water
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon baking soda
2 onions, sliced into rings
200g gourd or squash, sliced
100g long beans, cut into pieces
Vegetable oil for deep frying
Tamarind sauce for dipping

Instructions

1 Mix chickpea flour, turmeric, salt, and baking soda with water to create a smooth batter with the consistency of heavy cream.
2 Prepare vegetables by slicing onions into rings, cutting gourd into thin rounds, and trimming long beans into finger-length pieces.
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.
4 Dip each vegetable piece into the batter, letting excess drip off, then carefully lower into the hot oil.
5 Fry in batches for three to four minutes until golden and crispy, turning once, then drain on paper towels.
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.