Difference between revisions of "Beya Kyaw"
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* [[oil]] for deep frying | * [[oil]] for deep frying | ||
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# Put the [[split peas]] in a large bowl filled with cold [[water]] and let the [[split peas|peas]] soak overnight. | # Put the [[split peas]] in a large bowl filled with cold [[water]] and let the [[split peas|peas]] soak overnight. | ||
# Drain the [[split peas|peas]] and reduce to a paste using a food processor. | # Drain the [[split peas|peas]] and reduce to a paste using a food processor. | ||
Latest revision as of 06:53, 14 July 2012
Description
Beya Kyaw (Split Pea Fritters) is a great accompaniment to soups or main course dishes.
- This recipe makes 4 servings.
Ingredients
- 200 g (7 oz) split peas, dried
- 2 onions, finely chopped
- 2 fresh red chile, finely chopped
- 1 teaspoon ground turmeric
- salt to taste
- oil for deep frying
Procedures
- Put the split peas in a large bowl filled with cold water and let the peas soak overnight.
- Drain the peas and reduce to a paste using a food processor.
- Add the onions, chile and ground turmeric to the paste and form into small balls, roughly the size of a golf ball.
- Next, slightly flatten the balls (½-inch thick).
- Deep-fry the fritters to a golden brown.
- Drain the fritters on absorbent paper and serve hot.
