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Home / Videos / Indo burmese Atho with Egg Bejo

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Indo burmese Atho with Egg Bejo

Aug-22-2018
Pinky Srini
240 minutes
Prep Time
15 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Indo burmese Atho with Egg Bejo RECIPE

Atho one of the old captain of chennai street foods. Dates back to British Raj period where Indians from Burma moved back to India during crisis and opened shops in north part of chennai. Still u can the authentic streetfood version of it in North chennai alone and no where else in almost whole India. Generally served with plantain soup and variantions like egg atho and chicken atho. And this egg noodle cold salad is served as national dish of Burma which gets different in street food version to suit Indian palates. And the interesting part is u have to eat the egg bejo as a whole stuffed egg without breaking it to get the full essence. Nothing but u have to open your mouthreally wide open ;)

Recipe Tags

  • Appetizers

Ingredients Serving: 3

  1. Bejo crisp :
  2. salt
  3. hing one pinch
  4. Curry powder 1/2tsp
  5. turmeric 1/8tsp
  6. chilli powder 1/4tsp
  7. 1tbsp rice flour
  8. 2tbsp maida
  9. 1/2cup besan
  10. Salt water 1/2tsp + 1/4cup
  11. Tamarind water pea size tamarind in 3tbsp water
  12. egg noodles /hakka noodles 1cup
  13. oil to deep fry
  14. Powder :
  15. peanut 1tbsp
  16. Roasted channa dal 3tbsp
  17. garlic oil :
  18. onion 2
  19. oil 1/3cup
  20. Red chilli 4
  21. chilli powder 1/2tsp
  22. garlic 15pods
  23. For mixing :
  24. coriander for garnish
  25. lemon 1lemon juice,
  26. Chopped onion 1big onion
  27. cabbage 1/2cup chopped
  28. For egg bejo :
  29. Egg boiled 2
  30. Salt water 1/4tsp
  31. Brown onion 1tsp
  32. garlic oil 3/4tsp
  33. coriander 1/2tsp

Instructions

  1. PREPARE DRY CHOPPED ONION,GARLIC, REDCHILLI AND HEAT OIL
  2. FRY RED CHILLI ONCE THE OIL IS SLIGHTLY HOT
  3. FRY ONION IN MEDIUM FLAME
  4. TILL GOLDEN BROWN
  5. FRY GARLIC TILL FRAGRANT AND GOLDEN BROWN
  6. TAKE CARE NOT TO BURN ANY OF THIS
  7. SWITCH OFF STOVE AND LET THE OIL COOL DOWN
  8. MEAN TIME GRIND REDCHILLI COARSELY AND ADD IT TO A BOWL
  9. ADD FRIED GARLIC TO IT
  10. ONCE THE OIL GETS SLIGHTLY WARM ADD IT TO THE CHILLI AND GARLIC MIX
  11. ADD REDCHILLI POWDER
  12. MIX WELL .TRY TO LEAVE IT A NIGHT AFTER ADDING ONIONS (ATLEAST 2HR)
  13. ONCE THE OIL IS COMPLETELY COOL ADD HALF FRIED ONION TO IT
  14. BOIL HAKKA NOODLES WITH A PINCH OF ORANGE COLOR ADDED AND MIX INGREDIENTS FOR BEJO
  15. OTHER SIDE DRY ROAST AND GROUND PEANUT, CHANNA DAL AND MAKE A STIFF DOUGH FOR BEJO WITH LITTLE WATER
  16. MAKE SMALL BALLS OF BEJO DOUGH AND ROLL IT AS THIN AS POSSIBLE(PRICK WITH FORK) AND FRY IN OIL
  17. CHOP ONION CABBAGE AND ADD IN A MIXING BOWL
  18. ADD SALTWATER 2TSP AND TAMARIND WATER 1TSP
  19. ADD GARLIC OIL MIX 3/4TSP OR LESS ACCORDING TO UR SPICY LEVEL
  20. ADD PEANUT ROASTED CHANNA DAL POWDER 1.1/2TSP
  21. MIX WELL
  22. NOW ADD THE STRAINED AND COOLED ORANGE NOODLES
  23. SQUEEZE LEMON
  24. ADD CHOPPED CORIANDER
  25. BREAK THE BEJO CRISPS AND ADD TO THE MIX AT LAST ON THE TOP AND MIX. AND SERVE!! :)

Reviews (1)  

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Neema Bhardwaj
Aug-23-2018
Neema Bhardwaj   Aug-23-2018

I will surely try this.

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