Grain de folies

Baya Kyaw (chickpea fritters)

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Today’s fritters are from Burmese Cuisine. Burmese includes dishes from various regions of the Southeast Asian country Burma which is now known as Myanmar. Burmese Cuisine is influenced by Indian, Chinese and Thai Cuisine.

Baya kyaw is a popular snack found in Burma. These are  simple to make and  very tasty.  These crispy fritters are made with  Yellow Split Peas paste with some simple spices.  These look and taste some what similar to Indian Masala Vada which are also made of lentils. Baya Kyaw are served with red chili  sauce or Tamarind sauce.


  • 300g of Chickpeas soaked for at least 4 hours, preferably overnight)
  • A small handful of coriander, leaves and stalks
  • 2 garlic cloves, peeled
  • 1 medium onion, finely diced
  • 1 teaspoon of chilli powder
  • 2 teaspoons of paprika
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of fine sea salt
  • Vegetable oil for deep frying
  • Drain the soaked peas in a colander, rinse with cold water, and then drain again.


  • Set aside a handful of the peas and put the rest in a food processor, along with the coriander and garlic. Pulse the contents until smoothish, but still retaining some texture. (a minute of processing, occasionally stopping to push down the pieces that have collected up the side, should be sufficient.)
  • Empty the processed peas into a bowl and add the reserved peas (to give a little extra texture), the diced onion, spices and salt. Stir well to combine.
  • Heat the oil in a medium saucepan to a depth of at least 5cm and heat over a medium heat. You’ll know when it’s hot enough when a small amount of the pea mixture dropped into the oil sizzles immediately and rises to the top of the oil.
  • Using your hands, firmly shape the mixture into walnut sized balls and gently lower them into the hot oil. (I found that about 4 at a time is best as that doesn’t overload the pan.) Cook for 3-4 minutes until golden brown and crisp.
  • Scoop them out with a slotted spoon and drain on a plate lined with kitchen paper.
  • Sprinkle with salt and serve immediately.