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Budijaw, Burmese Doodhi Snack

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Tarla Dalal • 24 March, 2016

Budijaw, Burmese Doodhi Snack | Tarla Dalal

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Table of Content

About Budijaw, Burmese Doodhi Snack

Ingredients

Methods

For the budijaw

For the garlic chutney

How to procced

Nutrient values

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 .

Ingredients

Method

For the budijaw

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.

For the garlic chutney

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.

How to procced

Serve the budijaw immediately with garlic chutney.

Budijaw, Burmese Doodhi Snack recipe with step by step photos

For the budijaw

1. To make the Budijaw, Burmese Doodhi Snack, In a mixer jar, 1/2 cup roughly chopped onions.
2. Add 1 tbsp roughly chopped green chillies.
3. Add 1 tsp roughly chopped ginger (adrak).
4. Blend into a smooth paste.
5. In a deep bowl, add the smooth paste.
6. Add 1 1/2 cups plain flour (maida).
7. Add 1/2 tsp chilli powder, 1/4 tsp freshly ground black pepper (kalimirch), 2 tbsp hot oil and salt to taste.
8. Add 1¼ cups of water.
9. Mix well using a whisk.
10. Dip each bottle gourd finger in the prepared batter.
11. Heat the oil in a deep non-stick pan and deep-fry a few budijaw at a time on a medium flame till they turn golden brown in colour from all the sides.
12. Drain on an absorbent paper.

For the garlic chutney

1. To make the Garlic Chutney, add the 2 tbsp roughly chopped garlic (lehsun) in a small mixer jar.
2. Add 1 1/2 tsp chilli powder.
3. Add 1 tsp lemon juice.
4. Add salt to taste and ¼ cup of water.
5. Blend in a mixer till smooth.
6. Transfer the mixture into a bowl, add 2 tbsp tomato ketchup and mix well.