Burmese Chickpea Fritters (Pè Jan Bau)

Instructions

1. 1In a medium bowl, combine 1 cup chickpea flour, 1/4 cup rice flour, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1 tsp grated ginger, 1/2 tsp turmeric powder, 1/4 tsp chili flakes, and 1 tsp salt.
2. 2Gradually add 3/4 cup water to the dry ingredients while mixing continuously until you have a smooth batter with no lumps. Let the batter rest for 15 minutes. This allows the flours to hydrate, creating a better texture.
3. 3Pour enough vegetable oil into a large, heavy-bottomed pot or wok to reach a depth of about 5.08 cm. Heat the oil over medium heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
4. 4Carefully drop rounded spoonfuls of the rested batter into the hot vegetable oil. Do not overcrowd the pot; fry in batches if necessary. This ensures the fritters cook evenly and don't stick together.
5. 5Fry the fritters for 3-5 minutes per side, or until they are a deep golden brown and appear crispy. Use a slotted spoon to turn them gently. They should sound crisp when moved.
6. 6Remove the cooked fritters from the hot oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve the Burmese Chickpea Fritters hot.

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