Budijaw, Burmese Doodhi Snack
by Tarla Dalal
Added to 41 cookbooks
This recipe has been viewed 31840 times
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. Serve this Burmese Doodhi Snack immediately on preparation, to enjoy its special texture that is crisp outside and succulent inside.
If you are looking out for more Burmese recipes, check these out- Burmese Khowsuey , Burmese Spaghetti , Pyajo and Layered Spicy Vegetable Pulao .
- Combine the plain flour, chilli powder, pepper powder, prepared paste, hot oil and salt in a deep bowl along with approx. 1¼ cups of water. Mix well using a whisk.
- Heat the oil in a deep non-stick pan, dip each bottle gourd finger in the prepared batter and deep-fry a few budijaw at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Combine the garlic, chilli powder and ¼ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a bowl, add all the remaining ingredients and mix well.
- Serve the budijaw immediately with garlic chutney.
Nutrient values per serving
|Vitamin A||302.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||2.8 mg|
|Folic Acid||1 mcg|
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