Burmese Atho Recipe

Atho, a popular Burmese noodle dish which is easy to make and has so many levels of flavour in it. The noodle dish itself is spicy, tangy and nutty which makes a satisfying meal when served with egg bhejo. Making authentic atho at home has few steps but the end product is so worth it. Learn how to make Burmese Atho at home with step by step pictures and video.

Atho Recipe

This recipe is very new to me, I tasted it once at my local shop and loved it instantly. No wonder this dish is so popular. Once you taste you will understand how delicious it is. The noodles has so many components added which adds to the taste of it. In this recipe for atho I have shared homemade bhejo recipe also which adds the crunch to the noodle dish.

About Burmese Atho

Atho is a delicious egg noodle dish which has so many elements added into them. This dish has lots of pre preparation. Once you have everything on hand, then it is a matter or adding and tossing. You will love my Egg Bhejo.

It is one of the most popular egg noodle dish which you can find only in Burmese fast food shops. But it is super easy to make at home. The main components added in atho are cooked egg noodles, fried onions, fried garlic, crushed bhejo, tamarind water, salt water, peanut gram flour powder & crushed red pepper.

Crispy bhejo is one of the main component, it is made with gram flour, rice flour, soaked chana dal, spices. The mixture is kneaded into a dough, rolled thin, pricked few times with fork, deep fried in oil till crispy. This bhejo is a popular Burmese snack too which taste so delicious.

All the ingredients are tossed together and enjoyed immediately.

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Watch Atho Video

Atho Ingredients

Noodles - for making atho, egg noodles is the type of noodles used. The noodles is added to boiling salted water and cooked until package directions. Strain it through a colander, rinse under cold water and use use accordingly.

Onions & Garlic - sliced onions and chopped garlic is the main ingredients. Onions and garlic is fried in oil till crispy and added in the noodles. This adds a sweet taste to the dish.

Flavoured oil - Fry onions and garlic in flavourless refined oil. Once onions and garlic is fried, strain the oil and use in atho. The onion-garlic flavoured oil makes it super delicious.

Cabbage - shredded cabbage and raw sliced onions is tossed with the noodles for crunch.

Bhejo - bhejo is a crispy papad made with gram flour and rice flour is used in the recipe. It is usually served on its own as a snack. But when crushed and added into atho, it adds a crunch to the dish.

Chilli Flakes - Dry red chillies is roasted in a dry pan till golden. Cool it completely and crush them fine.

Peanut Powder - roasted chana dal and peanuts is sauted in a dry pan till toasted. Powder them in a blender and use in atho.

Flavourings - as for the flavourings you need to use tamarind water, salt water, lemon juice & coriander leaves.

Egg Bhejo - Even though this is optional, but it is one of the popular side dish served with every burmese dish.

How to Make Atho in 4 Easy Steps

Toppings for Atho

Heat oil in a pan, add in onions and fry till golden. Strain and set aside. Now add in garlic and fry till crispy. Strain and set aside. Reserve the fried onions and garlic oil. Dry roast dry red chillies for few minutes. Cool them down and crush them coarsely. Dry roast peanuts and gram dal and crush them coarsely. Set aside.

Cooking Noodles

Boil noodles in salted boiling water as per package directions. Drain and rinse in cold water. Toss the noodles in little oil and Set aside.

Crispy Bhejo

Take gram flour, rice flour, salt, asafoetida, fried garlic and onion oil, red chilli powder, turmeric powder and mix well. Add in water and make a dough. Take small portion of dough, roll it thin, prick holes using a fork. Drop in oil and fry till golden and crispy. Drain and set aside.

Assembling Atho

Take a large mixing bowl. Add noodles, fried onions, fried garlic, roasted chilli powder, roasted peanuts and gram dal powder, tamarind juice, salt water, lemon juice, coriander leaves and fried garlic onion oil. Toss well. Add in crushed bhejo crisp and toss well. Serve with bhejo and egg bhejo.

How to Make Atho (Stepwise Pictures)

Fried Onions & Garlic

1)Heat 1 cup of flavourless oil like refined oil in a kadai. Add in sliced onions and fry till golden brown. Strain using a slotted spoon and place the fried onions onto some paper towel.

2)In the same oil, add in chopped garlic and fry till crispy. Once garlic is fried, Strain using a slotted spoon and place the fried garlic onto some paper towel.

Once the onions and garlic are fried. Reserve the oil. You will use the oil to toss into the noodles.

Peanut powder

3)take peanuts, fried gram dal (pori kadalai, pottu kadalai) in a dry pan and roast till golden brown. Remove this to a plate and allow it to cool completely.

Take them in a blender and make them into a coarse powder. Set this aside till use.

Roasted Chilli Flakes

4)For spice we will be using red chilli flakes. For that dry roast red chillies in a pan till toasted. Cool and grind them to get coarse crushed chillies.

Making Crispy Bhejo

5)Bhejo is a type of snack made from gram flour and chana dal. It adds a crunchy texture to your atho.

For making bhejo. Take gram flour, rice flour, salt, crushed red chilli flakes, turmeric powder, asafoetida in a mixing bowl.

6)Add in the fried onion garlic oil and rub into the flour. Add water and make it into a smooth dough.

Once dough is formed, allow it to rest for few hours. Now take small portion from it. Roll it into small and thin roti. Prick holes all over it so when frying it doesn't puff up.

7)Drop the bhejo in hot oil and fry on medium high heat till golden brown. Once fried strain using a spoon and set aside to cool.

Assembling Atho

8)Now for making atho, we are going to combined few ingredients together. Take cooked noodles in a large mixing bowl.

for making atho, egg noodles is the type of noodles used. The noodles is added to boiling salted water and cooked until package directions. Strain it through a colander, rinse under cold water and use use accordingly.

Add in sliced onions and shredded cabbage into the noodles. This adds crunch.

9)Add in fried onion and garlic. you can add as much as your heart desires.

10)Add in crushed red chilli flakes and roasted peanut powder. All the ingredients we are adding here is to your taste. So add more or less accordingly.

11)Now take your cooled fried bhejo, crush them roughly with your hands and add them in. Add in tamarind pulp. Don't add too much tamarind pulp, because we will be using lemon juice as well.

12)Add in salt water & lemon juice. Salt water helps mixing the noodles and flavour it. Once salt water is added, add in the fried garlic onion oil. This is what makes this dish so delicious.

13)Finally add in coriander leaves and toss well using your hands. Taste the noodles and adjust it according to your taste.

14)Serve atho with egg bhejo and more crispy bhejo on the side.

Expert Tips

1. You can cook the noodles in advance and use when needed, make sure you toss the noodles in some oil to prevent sticking.
2. You can even fry onions and garlic a day in advance. Store in an air tight container.
3. Always fry garlic in low heat so it won't get bitter.
4. Roasted red chilli powder can be made in bulk and stored in air tight container.
5. You can add any ingredients more or less depending on your taste.

Storage & Serving

Atho is traditionally served at room temperature. You can serve it hot if you want. Serve atho with bhejo crisp and egg bhejo.

Atho has lots of components in them. You can make certain components in advance and store for saving time.

• You can store fried onions and garlic in air tight container at room temperature for 2 days. Store it in fridge upto 2 weeks. Fried garlic and onion oil can be stored in fridge upto 2 months.
• Roasted red chilli powder can be stored in an air tight container at room temperature for upto a month.
• Peanut and gram dal powder can be stored in an air tight container at room temperature for upto 1 month.
• Bhejo crisp can be stored in an air tight container upto a week.
• Cooked noodles can be kept in fridge upto 2 days.

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