“Burmese Atho Recipe with Step by Step Pictures. Atho is a popular burma 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.”
Burmese atho is a delicious 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 Recipe
HOW TO MAKE BURMESE ATHO AT HOME
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Heat oil in a pan, add in onions and fry till golden. Drain and set aside.
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Now add in garlic and fry till crispy. Drain and set aside.
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Reserve the fried onions and garlic oil.
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Dry roast dry red chillies for few minutes. Cool them down and crush them coarsely.
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Dry roast peanuts and gram dal and crush them coarsely. Set aside.
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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.
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Now make 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.
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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.
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Serve with bhejo and egg bhejo.
Video
TIPS & TRICKS
- You can cook the noodles in advance and use when needed, make sure you toss the noodles in some oil to prevent sticking.
- You can even fry onions and garlic a day in advance. Store in a air tight container.
- Always fry garlic in low heat so it won’t get bitter.
- Roasted red chilli powder can be made in bulk and stored in air tight container.
- You can add any ingredients more or less depending on your taste.
SERVING SUGGESTIONS:
- Atho is traditionally served at room temperature. You can serve it hot if you want.
- Serve atho with bhejo crisp and egg bhejo.
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COOK IN ADVANCE
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.
- Roasted red chilli powder can be stored in a air tight container at room temperature for upto a month.
- Peanut and gram dal powder can be stored in a air tight container at room temperature for upto 1 month.
- Bhejo crisp can be stored in a air tight container upto a week.
- Cooked noodles can be kept in fridge upto 2 days.
- Fried garlic and onion oil can be stored in fridge upto 2 months.
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Ingredients
FOR ATHO
- 200 grams Egg noodles
- 10 Dry Red Chillies
- 2 large Onions sliced thinly
- 20 cloves Garlic chopped finely
- 3 tbsp Peanuts
- 3 tbsp Roasted Gram Dal
- ¼ cup Coriander leaves
- 4 tbsp Tamarind Pulp
- 2 tbsp Lemon Juice
- 1 cup Onions sliced
- 1 cup Cabbage shredded
- Oil
- Salt
FOR BHEJO CRISP
- 1 cup Gram Flour
- ½ cup Rice flour
- 1 tsp Turmeric Powder
- 1 tsp Red chilli Powder
- 1 tbsp Fried Onion Garlic Oil
- ¼ tsp Asafoetida
- Salt
Instructions
- Heat oil in a pan, add in onions and fry till golden. Drain and set aside.
- Now add in garlic and fry till crispy. Drain 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.
- 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.
- Now make 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.
- 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, cabbage, onions, coriander leaves and fried garlic onion oil. Toss well. Add in crushed bhejo crisp and toss well.
- Serve with bhejo and egg bhejo.
Video
Notes
- You can cook the noodles in advance and use when needed, make sure you toss the noodles in some oil to prevent sticking.
- You can even fry onions and garlic a day in advance. Store in a air tight container.
- Always fry garlic in low heat so it won't get bitter.
- Roasted red chilli powder can be made in bulk and stored in air tight container.
- You can add any ingredients more or less depending on your taste.
SERVING SUGGESTIONS:
- Atho is traditionally served at room temperature. You can serve it hot if you want.
- Serve atho with bhejo crisp and egg bhejo.
STORAGE SUGGESTIONS
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.
- Roasted red chilli powder can be stored in a air tight container at room temperature for upto a month.
- Peanut and gram dal powder can be stored in a air tight container at room temperature for upto 1 month.
- Bhejo crisp can be stored in a air tight container upto a week.
- Cooked noodles can be kept in fridge upto 2 days.
- Fried garlic and onion oil can be stored in fridge upto 2 months.
Nutrition
Pictorial:
1)Start by making bhejo. Take gram flour in a bowl
2)Add in rice flour
3)Add salt
4)Add in red chilli powder and turmeric powder
5)Add fried garlic and onion oil. You will make this oil for atho. If you don’t have this use regular oil and add in some grated garlic.
6)Mix the oil into the gram flour.
7)Add water and shape it into a dough.
8)Take small portion of the dough and roll it thin.
9)Prick holes all over it using a fork.
10)Drop in oil and fry till golden
11)Drain and set aside.
12)Deep fry some onions
13)Fry till crispy.
14)Add in finely chopped garlic.
15)Fry till golden and set aside.
16)Dry toast dry red chillies in a pan.
17)Powder it in a blender till coarse.
18)Take peanuts and gram dal in a pan.
19)Powder it coarse.
20)Take all your ingredients
21)Take cooked noodles in a bowl
21)Add in sliced onions and cabbage
22)Add in fried onions
22)Add fried garlic
23)Add roasted chilli powder
24)add roasted peanut powder
25)Add crushed bhejo
26)Add in tamarind pulp
27)Add in salt water and lemon juice.
28)Add in fried garlic onion oil.
29)Toss well
30)Add in coriander leaves
31)Toss well
32)Serve
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