Burmese Chickpea Fritters (Pè Hmont)

Ingredients

• 1 cup Chickpea Flour
• 0.25 cup Rice Flour
• 1 tsp Turmeric Powder
• 2 cloves Garlic
• 1 tsp Ginger
• 0.5 medium Red Onion
• 2 tbsp Cilantro
• 1 tsp Salt
• 2 cups Vegetable Oil

Instructions

1. 1In a large bowl, combine the 1 cup Chickpea Flour, 0.25 cup Rice Flour, 1 tsp Turmeric Powder, 1 tsp Salt, 2 cloves minced Garlic, 1 tsp grated Ginger, 0.5 finely chopped Red Onion, and 2 tbsp chopped Cilantro.
2. 2Gradually add water to the dry ingredients while stirring until you achieve a thick batter consistency, similar to pancake batter. Ensure there are no large lumps.
3. 3Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or wok, ensuring it's at least 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Carefully drop rounded tablespoons of the batter into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until the fritters are golden brown and crispy on all sides.
5. 5Using a slotted spoon, remove the cooked fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
6. 6Serve the Pè Hmont hot, as a crispy and savory snack.

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