I cannot believe it is almost the end of July. Summer is all about recharging one’s batteries so I will take a summer break from the blog for the month of August, coming back in September with more recipes!
However, before going on a break I wanted to share with you another Burmese recipe, which I’ve shown on social media already and caught your attention! 😉
Allow me to introduce you to Pe Kyaw (it reads “pejo”), chana dal/split chickpeas crackers. These work well as a snack or as an appetizer, served with a spicy chutney or dip. In reality, pe kyaw are usually served to garnish one of the most popular Burmese dishes, of which I have been testing the recipe and I will share more details in the autumn (also because it is more appropriate for when temperatures cool down 🙂 )
These Burmese crackers require a bit of patience to make. First of all, it is important to soak the peas overnight. When the batter is ready to use, it is important that the frying oil is not too hot. So I first place the oil in a large pan. Once the oil is hot, I remove the pan from the heat, I let it cool down for a minute, I then pour the batter and let the cracker take shape in the oil, and sizzle for a minute. I then replace the pan on the heat and let the cracker fry for 8-9 minutes, turning halfway through.
Pe Kyaw (Burmese crackers)
Drain the soaked chickpeas. Rinse well with cold water and drain again. Place the chickpeas into a large bowl and combine with the other ingredients (excluding of course the oil). Mix well until you obtain a batter with the consistency of milk.
Heat the oil in a large frying pan. To check if the oil is at the right temperature, I usually take a few bread crumbs and place them in the oil: if the bread crumbs sizzle, the oil is ready. Remove the pan from the heat.
Using a ladle, give a good stir to the batter. Scoop up a portion of batter and very gently and slowly pour it into the pan, keeping the ladle as close as possible to the oil's surface (this will avoid the liquid splattering all over). If the pan is big enough, you can add one or more scoops of batter in the same way. Leave it to sizzle for a minute so that the batter takes shape (it is absolutely fine if the crackers are of different shapes), then place the pan back on medium-high heat and leave the crackers to sizzle gently. Do not worry if the crackers appear floppy and leave them to sizzle for 5 minutes, before turning them gently. Fry for another 4-5 minutes. Once nicely golden and crisp, remove carefully and shake off any excess oil. Place on a plate lined with kitchen paper.
Remove the pan from the heat and let it cool down (about 2-3 minutes). Repeat the process, making sure to always stir the batter before each scoop, keeping the pan away from the heat for the first minute and then placing it back on the heat, etc...
Lightly season the crackers with sea salt and serve.
If you are not going to use the entire batter, you can keep it in a bowl and cover the bowl with cling film and preserve it in the fridge for 2-3 days. Cooked crackers can be kept in an airtight container for 3 days.