Baya Kyaw or Burmese yellow split peas fritters are vegan, gluten free fritters from Burma or Myanmar. Crispy, spicy fritters make a great snack, appetizer and a light meal.
Burmese Yellow Split Peas Fritters
Baya Kyaw are deep fried fritters with yellow split peas. To prepare fritter batter, yellow split peas are soaked overnight and then ground to a coarse paste. Baya Kyaw are a great finger food to serve at parties and also a nice snack with evening tea.
Baya kyaw is similar to masala vada, both in taste and preparation. You will not even notice a difference between Burmese fritters and masala vada unless mentioned. In fact chana dal is a good substitute for yellow split pea, though these two are from different legume families.
Ingredients for Fritters
Yellow Split Peas, Bird’s eye red chili, onion, cilantro, paprika, turmeric and oil are the main ingredients for baya kyaw. Chana dal and green chilies are a good substitute for yellow split peas and bird’s eye chilies respectively.
Soak split peas overnight, grind to a coarse paste along with chilies, mix rest of the ingredients, shape and deep fry. Do not add too much water when grinding split peas.
How to serve
Serve fritters with green or coriander chutney or a chili dipping sauce of your choice. These make a great evening snack, breakfast and also a light meal. Fritters are also great to serve as a finger food at parties. You can stuff fritters in pita bread just like falafel and serve with some yogurt sauce or tzatziki sauce.
Fritters stay good for 12 – 20 hours at room temperature and in the refrigerator for 2-3 days. Reheat in a microwave for a few seconds before serving. Bawa kyaw freezes very well. When planning on freezing, fry fritters just until golden and cool completely before freezing. On the day of serving, thaw and grill on each side for 2-4 minutes.
This post was first published on 3 Jun, 2015. Updating the post to insert a recipe card and images to meet Google & theme requirements.
Bawa Kyaw Recipe
Baya Kyaw ~ Burmese Yellow Split Peas Fritters
- Food Processor
- Mixing Bowls
- Pan for deep frying
- Spoons to shape fritters
- Slotted Spoon
- Paper Towels to drain fritters
- 1 cup Yellow Split Peas approx. or 225 grams, soaked overnight or for 7-8 hours
- 1 Bird’s Eye Red Chili chopped or 2 green chilies
- 2 tbsp Water for grinding the peas
- 1 medium Onion chopped about ½ – ⅔ cups chopped Onion
- Handful of fresh Coriander Leaves chopped about ¼ – ½ cup
- ¼ tsp Paprika adjust to taste. I used 1 tsp Chili Powder
- ¼ tsp Turmeric Powder
- 1 tsp Salt
- Oil for deep frying
- Wash and soak yellow split peas overnight or up to 7-8 hours.
- Transfer dal to a colander and drain water. Take ½ of the peas in a food processor and coarsely pulse it. Transfer to a bowl and keep aside.
- Take the remaining peas in the processor bowl, add chopped chilies and process until smooth. Add some water if required. I added 2 tbsp of water.
- Transfer ground paste to the bowl of coarsely pulsed peas, add onion, cilantro, salt, chili powder/paprika, coriander leaves and mix everything together.
- Heat oil in a pan to deep fry fritters.
- Using a teaspoon scoop out some mixture. Using another teaspoon shape the mixture to an oval shape.
- Drop in hot oil and fry for 2-4 minutes on medium flame until golden brown. Depending on the size of the pan, 6-8 fritters at a time. Do not over crowd.
- Remove from oil with a slotted spoon and drain on paper towels.
- Serve warm with coriander chutney or sour chili tamarind dip.
- Substitutes –Replace yellow split peas with chana dal. I replace bird’s eye chili with green chili
- Make ahead – Fritters freeze very well. Fry fritters until just golden. Let them cool completely before freezing, When ready to serve, defrost and grill for 2-4 minutes on side before serving. I have not tried this but it might work.
- Variation – For a variation use moong dal instead of split peas or follow moong dal garelu recipe with split peas. You can also follow masala vada recipe using just yellow split peas.
This is my post for this week’s Global Cuisine theme. Check out the Blogging Marathon Page to see what my fellow marathoners are doing this BM.
This post was first published on 3 Jun, 2015.