Black Gram Fritters Recipe (Mat pe kyaw / Mandalay baya kyaw)

Black gram: Soaked overnight, this lentil is the base of the fritters, providing a hearty texture and flavor.

Onion: Finely chopped, it adds a sweet and savory taste to the fritters.

Garlic: Minced, it gives a pungent and aromatic flavor.

Cumin seeds: These seeds add a warm, earthy flavor and a bit of crunch.

Salt: Enhances the overall taste of the fritters.

Oil: Used for frying, it helps achieve the crispy texture.

When grinding the black gram to a coarse paste, ensure that you do not add too much water. The mixture should be thick enough to hold its shape when dropped into the hot oil. If the paste is too runny, the fritters will not hold together and may absorb excess oil, resulting in a greasy texture.

• black gram (urad dal) - Substitute with mung beans: Mung beans have a similar texture and can be used to create a similar consistency in fritters.

• black gram (urad dal) - Substitute with chickpeas: Chickpeas provide a nutty flavor and similar protein content, making them a good alternative.

• finely chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the fritters well.

• finely chopped onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a different texture to the fritters.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch to provide the garlic flavor without the texture.

• minced garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor and add a different dimension to the fritters.

• cumin seeds - Substitute with ground cumin: Ground cumin offers the same earthy flavor and can be used in the same quantity.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar flavor profile and can be used to add a unique twist to the fritters.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the fritters.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• oil - Substitute with ghee: Ghee can add a rich, buttery flavor to the fritters and is suitable for high-heat frying.

• oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is also good for high-heat frying.

• Allow the black gram fritters to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled fritters in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to regain crispiness.
• For longer storage, arrange the fritters on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the fritters to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen fritters on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.
• Avoid microwaving as it can make the fritters lose their crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the black gram fritters on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the fritters in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the fritters in the skillet and cook for 2-3 minutes on each side until they are warmed through and crispy.

• Microwave Method: Place the black gram fritters on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note: This method may not retain the original crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the fritters on the toaster oven tray. Heat for 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Steaming Method: If you prefer a softer texture, you can steam the fritters. Place them in a steamer basket over boiling water and steam for 5-7 minutes until heated through. This method will not retain the crispiness but will keep them moist.

• Colander: Used to drain the soaked black gram after it has been soaked overnight.

• Food processor: Utilized to grind the soaked black gram into a coarse paste.

• Mixing bowl: Needed to combine the black gram paste with chopped onion, minced garlic, cumin seeds, and salt.

• Frying pan: Used to heat the oil and fry the fritters until they are golden brown and crispy.

• Spoon: Helps in dropping spoonfuls of the mixture into the hot oil.

• Paper towels: Essential for draining the excess oil from the fritters after frying.

• Knife: Required for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure the soaked black gram and the oil for frying.

• Spatula: Handy for removing the fritters from the oil.

Prepare ingredients in advance: Chop the onion and mince the garlic the night before to save time.

Use a food processor: Grind the black gram quickly using a food processor instead of manually.

Preheat the oil: Start heating the oil while mixing the ingredients to save time.

Batch frying: Fry multiple fritters at once to reduce cooking time.

Drain efficiently: Use a wire rack instead of paper towels for quicker draining and less mess.