You are|Are|Again} looking for inspiration recipes burmese pyajo that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious burmese pyajo should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of burmese pyajo, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare burmese pyajo delicious wherever you are, because as long as you know the trick, this dish is can become treat special.

Ingredients and seasonings required for make

1. Prepare For kofta:-
2. Take 100 gms Chana daal
3. Prepare 1 tsp green chilli paste
4. Take 1 medium size onion
5. Use as required Oil
6. Prepare as per taste Salt
7. Prepare For Curry:-
8. Take 1/2 fresh Coconut
9. Take 2 tbsp Ghee
10. Use 3 cinnamon sticks
11. Prepare 3 Cloves
12. Use 2 Boiled Potatoes
13. Prepare 1 tsp red chilli Powder
14. Prepare 2 tbsp refined flour
15. Prepare 1 tbsp curd
16. Use 3 tbsp roasted chanadaal powder
17. Prepare 1 cup Boiled chickpeas
18. Use 1 cup potato chips
19. Take 2 finely chopped onions
20. Prepare as required Garlic chutney
21. Take as required Dates and tamarind sweet chutney
22. Prepare 2 tsp garam masala
23. Use as per taste Salt

A post shared by BURMA BURMA (@burmaburmaindia) The Pyajo Curry was a truly Burma meets India dish - where masala chana and potato was topped with yoghurt, lentil fritters, crisp and samosa shards,. An off-beat finger-food from Burmese cuisine, the Budijaw is made by deep-frying bottle gourd fingers coated in a spicy batter. The batter gets its lip-smacking flavour from a pungent onion paste and a couple of spice powders too. This crispy snack is complemented well by a tangy and spicy garlic chutney.

Instructions to make Burmese Pyajo:

1. Instructions to maje koftas:-Soak chana daal for 7-8 hours in water.When Soaked Remove water and put in a mixi jar,add green chilli paste, little water and grind coarsely.Transfwr in a bowl.Add chopped onion slices,salt Mix well.Heat oil in a woj and deep fry koftas till golden brown on Medium flame.
2. Grate fresh coconut,add to a mixi jar.put 1 Cup hot water and blend smooth to maje Coconut milk.strain it through muslim or thin cotton cloth.Again add 1/2 cup hot water to the residue and make Coconut water,Strain,keep aside.Heat Ghee in a pan,add cinnamon sticks,Cloves,chopped Potatoes,Coconut milk and mix well.Add salt,refined flour,roasted chana daal powder and curd.stirr well to mix all ingredients well.
3. Add red chilli Powder.Mix well and let it boil for 20-25 minutes on low flame.To serve it put Fried koftas in a serving bowl,pour hot curry on it,garnish with boiled chickpeas,crushed potato chips,chopped onion.serve chutneys and garam masala in small serving bowls separately.
4. Done and ready to serve!

Hence expect to see some interesting use of ingredients such as jackfruit, banana flower, nokeh (homemade Burmese cheese), stone flower, hemp seeds, etc. Signature dishes from the small plates menu include Taro Shells with Spiced Black Beans, Steamed Rice Paper Parcels, Pyajo Kari, and Spiced Jack Meat Balls. After eight years of celebrating the authentic flavours of Burmese cuisine, Burma Burma cooks up a twist. With a new and exclusive menu, Small Plates, the brand adds a contemporary spin to Burma's rich food heritage. Scoop a teaspoon of the mixture and work with another teaspoon to form a bite-sized oval shape.

how ? Easy isn’t it? That’s the prepare burmese pyajo that you do at home. Good luck!