0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables Burmese Vegetable 4 Servings

INGREDIENTS

1 c Split peas
2 Onions, finely chopped
2 Fresh red chillies, finely
chopped
1/2 t Ground turmeric
1/2 t Salt
Oil for deep frying
Sliced onion and lemon
wedges to garnish

INSTRUCTIONS

Date: Sat, 18 May 1996 13:41:28 +0100  From: gcaselton@easynet.co.uk
(Graeme Caselton BSc(Open)) Soak split  peas overnight, or for at
least  6  hours,  in  water  to cover.  Drain, grind to a paste in a
blender or put twice through fine screen  of a mincer. Mix in all other
ingredients except the oil. Make small  balls and flatten to 12 mm (1/2
inch) thickness. Heat oil in deep  frying pan and put in the fritters,
one at a time, into the oil. Fry  until golden brown. Drain on
absorbent paper. Serve garnished with  sliced raw onion and lemon
wedges.  Note:  The  Burmese  name  for  this  recipe  is  pronounced
'be-ah-jaw'.  Two chilis may not be enough........  Taken from 'The
Complete Asian Cookbook'  by Charmaine Soloman.  Published by 'W.H.
Smiths'  CHILE-HEADS DIGEST V2 #324  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 67
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 506.3mg
Potassium: 304.7mg
Carbohydrates: 12.5g
Fiber: 4.5g
Sugar: 4.3g
Protein: 4.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?