Burmese Chickpea Fritters (Pè jan)
Crispy and savory chickpea fritters, a popular Burmese street food. Served with a tangy tamarind dipping sauce, these fritters are naturally egg-free and vegan.
Ingredients
- 1 cup Chickpea flour (besan)
- 1/4 cup Rice flour
- 1/2 teaspoon Turmeric powder
- 1/2 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 small Green chilies, finely chopped (optional)
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Salt
- 3/4 cup Water
- as needed Vegetable oil, for frying
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine chickpea flour, rice flour, turmeric powder, onion, garlic, ginger, green chilies (if using), cilantro, and salt.
- 2Gradually add water, mixing until a smooth batter forms. Ensure there are no lumps.
- 3Heat vegetable oil in a deep frying pan or wok over medium heat.
- 4Once the oil is hot, drop spoonfuls of the batter into the oil, being careful not to overcrowd the pan.
- 5Fry the fritters until they are golden brown and crispy on all sides, about 3-4 minutes per side.
- 6Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- 7Serve hot with tamarind dipping sauce.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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