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Kyat kyaw (crispy chickpea flour fritters): recipe illustration
Appetizers & nibbles

Kyat kyaw (crispy chickpea flour fritters)

Fried fritters made from chickpea flour, crispy on the outside and soft inside, flavoured with onion and coriander. Very popular in Myanmar as a street snack, they are eaten hot, often with a little chilli.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely slice the onion, chop the coriander and the green chillies.
  2. In a bowl, whisk the chickpea flour with the cold water, turmeric and salt until you have a smooth batter, slightly runnier than pancake batter.
  3. Stir the onion, coriander and chillies into the batter, then let it rest for 10 minutes.
  4. Heat the oil in a large frying pan over medium heat. Pour in a large spoonful of batter and spread it into a disc about 1 cm thick.
  5. Fry for 3 to 4 minutes per side, until the edges are crisp and golden.
  6. Drain on paper towels and serve straight away, hot, repeating with the rest of the batter.

Variations and tips

Oil-free version. Bake the fritters at 200 °C for 20 minutes on an oiled tray, turning them halfway through, for a lighter version.

Easy to find. Chickpea flour is sold in most oriental or organic shops; otherwise, blend cooked chickpeas with a little water.

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Original Ecomely recipe.