Buthee Kyaw — Print Recipe — The Culinary Codex

Tender slices of bottle gourd coated in a light, spiced chickpea flour batter and fried until golden and crispy on the outside while remaining soft within. A classic Burmese vegetarian snack.

Ingredients

1 large bottle gourd, peeled and sliced
150g chickpea flour
50ml water
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon chili flakes
Vegetable oil for deep frying

Instructions

1 Peel the bottle gourd and cut into rounds about half a centimeter thick, then pat dry.
2 Mix chickpea flour with turmeric, salt, chili flakes, and water to create a smooth coating batter.
3 Heat oil in a deep pot to frying temperature until a small drop of batter sizzles on contact.
4 Dip each gourd slice in batter, coating evenly, and place carefully into the hot oil.
5 Fry for two to three minutes per side until golden brown and crispy.
6 Drain on paper towels and serve hot with tamarind sauce or chili dip.

Did You Know?

Buthee kyaw is considered the most affordable fritter at Burmese tea shops and is often the first snack children learn to enjoy with their parents over cups of sweet milk tea.