Burmese Atho Recipe | Atho with Bhejo

January 12, 2024

Atho, a well-liked Burmese noodle dish which is straightforward 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 tip product is so value it. Learn make Burmese Atho at home with step-by-step pictures and video.

Atho Recipe

This recipe could be very latest to me, I tasted it once at my local shop and loved it immediately. No wonder this dish is so popular. When you taste you’ll understand how delicious it’s. The noodles has so many components added which adds to the taste of it. On this recipe for atho I actually 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 a lot of pre preparation. Once you have got all the things readily available, then it’s a matter or adding and tossing. You’ll love my Egg Bhejo.

It’s one of the vital popular egg noodle dish which you will discover only in Burmese fast food shops. Nevertheless it is super easy to make at home. The foremost 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 among the foremost component, it’s made with gram flour, rice flour, soaked chana dal, spices. The mixture is kneaded right into a dough, rolled thin, pricked few times with fork, deep fried in oil till crispy. This bhejo is a well-liked Burmese snack too which taste so delicious.

All of 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 kind 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 foremost ingredients. Onions and garlic is fried in oil till crispy and added within 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 utilized in the recipe. It is frequently served by itself 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 tremendous.

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 that you must use tamarind water, salt water, lemon juice & coriander leaves.

Egg Bhejo – Regardless that that is optional, however it is one among the favored side dish served with every burmese dish.

How one can Make Atho in 4 Easy Steps

Toppings for Atho

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

Crispy Bhejo

Take gram flour, rice flour, salt, asafoetida, fried garlic and onion oil, red chilli powder, turmeric powder and blend 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 put aside.

Assembling Atho

Take a big 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 one can 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 identical 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’ll 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 permit it to chill completely.

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

Roasted Chilli Flakes

4)For spice we can 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 kind of snack produced 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 within the fried onion garlic oil and rub into the flour. Add water and make it right 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 throughout 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 put aside to chill.

Assembling Atho

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

for making atho, egg noodles is the kind 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’ll be able to add as much as your heart desires.

10)Add in crushed red chilli flakes and roasted peanut powder. All of the ingredients we’re adding here is to your taste. So add kind of accordingly.

11)Now take your cooled fried bhejo, crush them roughly together with your hands and add them in. Add in tamarind pulp. Don’t add an excessive amount of tamarind pulp, because we can 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 within the fried garlic onion oil. That is what makes this dish so delicious.

add lemon juice, salt water, garlic onion fried oil

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

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

Expert Suggestions

You possibly can cook the noodles prematurely and use when needed, be sure you toss the noodles in some oil to forestall sticking.
You possibly can even fry onions and garlic a day prematurely. Store in an air tight container.
All the time fry garlic in low heat so it won’t get bitter.
Roasted red chilli powder will be made in bulk and stored in air tight container.
You possibly can add any ingredients kind of depending in your taste.

Storage & Serving

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

Atho has a lot of components in them. You possibly can make sure components prematurely and store for saving time.

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

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