You are looking for a burmese pyajo recipe that is appetizing? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious burmese pyajo should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of burmese pyajo, first from the type of ingredients, next selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare burmese pyajo delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings required for prepare

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

You will witness a juxtaposition of Indian and Burmese flavours in the Pyajo Kari, a dish that is made with crunchy lentil fritters dipped in spiced yogurt. The warmth and tanginess of this Burmese. You will witness a juxtaposition of Indian and Burmese flavours in the Pyajo Kari, a dish that is made with crunchy lentil fritters dipped in spiced yogurt. The warmth and tanginess of this Burmese dish was presented with a desi (Indian) touch.

How to cook 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!

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, and sprinkled with the restaurant's specially. 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.

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