Burmese Atho

பர்மா அத்தோ (Burmese Atho)

Burmese Atho is a famous street food in Chennai, which is originated from Burma. I heard this from my sister who is living in Chennai. When I visited Chennai, I tasted this and the taste stuck with me since then. So I wanted to try this at home and got best results. I’m so happy to share the recipe here.

Ingredients for Burmese Atho

Hakka Noodles – 200g
Onion – 2 (thinly sliced)
Cabbage – 1 cup (thinly sliced)
Tamarind extract – 1/4 cup
Chilli flakes – 1 tbs
Orange food color – 1/4 tsp (optional)
Split channa dal powder – 1/2 cup
Thattai – 2
Garlic – 1 full head
Oil for frying
Salt water as needed
Lemon juice – 1 tbs (optional)
Cilantro for garnish (optional)

Directions

Cook Noodles

Cook the noodles after adding salt and water.
When water starts to boil, add food color.
Once noodle is cooked, drain the water.
Drizzle few drops oil then mix well, so that it won’t be sticky.

Fry Onion

Take a frying pan and add oil and heat.
Add 1 thinly sliced onion in hot oil.
Fry the onion with low medium flame until crispy.

Fry Garlic

Peel the skin off the garlic and crush partially.
Fry the crushed garlic in the same oil.
Take out the golden fried garlic.
Save the garlic fried oil in a small bowl.

Prepare Atho

On a big mixing bowl, add noodles.
Add the fried onion, fried garlic, thin sliced onion, sliced cabbage, split channa dal powder and chilli flakes.
Start mixing the ingredients gently using hands.
Pour tamarind extract and salt water.
Crush the thattai and mix with the noodles.
Drizzle the garlic oil and lemon juice.
Add some chopped cilantro.
Give a final mix.
Burmese Atho ready.
Serve the Burma special noodles in a bowl.

Notes

Don’t over cook the noodles.
I’m using large amount of onion, you may adjust the amount according to your taste.
Mix the Atho with hands for best results. Using any tong or spoon will break the noodles and spoil texture.
You may add more thattai for crispy bites.