Burmese Split Chickpeas Fritters (be-gyun kyaw)
This is very versatile fried appetizer which we use as snack or to make salad out of this, and can be used as one of the main course. It always accompanies different kinds of noodle soup. Burmese like to garnish/accompany their noodle soup with crunchy fried items. This gives you a little extra texture and taste to the noodle soup. This side dish is perfect for the national dish of Myanmar – Mohinga!
80 g soaked split chickpeas (chickpeas need to be soaked in warm water for 5 hours)
125 ml cold water
4 tbs rice flour
2 tbs all purpose flour
1 tbs sweet rice flour
1/4 medium ripe banana, process into liquid
1/8 tsp salt
1 pn baking soda
1 cm ginger, finely chopped
Drain split chickpeas through a colander. Line a baking sheet with paper towels.
Heat peanut oil in a large frying pan over low-medium heat. Add all ingredients except chickpeas into a large bowl and mix well. Now add a hand full of split chickpeas into a scoop of soup ladle of liquid mixture and fry in batches. When fritters are fried transfer to the baking sheet.
Serve immediately or store air tight beg for 3 weeks. Be-gyun kyaw taste perfect with chili sauce or tamarinde sauce.
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