You are here: Home > Course > Starters / Snacks > Snacks for Entertaining > Budijaw, Burmese Doodhi Snack Budijaw, Burmese Doodhi Snack by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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The batter gets its lip-smacking flavour from a pungent onion paste and a couple of spice powders too. This crispy snack is complemented well by a tangy and spicy garlic chutney. Serve this Burmese Doodhi Snack immediately on preparation, to enjoy its special texture that is crisp outside and succulent inside.If you are looking out for more Burmese recipes, check these out- Burmese Khowsuey , Burmese Spaghetti , Pyajo and Layered Spicy Vegetable Pulao . Budijaw, Burmese Doodhi Snack recipe - How to make Budijaw, Burmese Doodhi Snack Tags Snacks for EntertainingDeep-fried StartersDeep FryDeep PanIndian Birthday Party Snacks Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 4Makes 4 servings Show me for servings Ingredients For The Budijaw3 cups bottle gourd (doodhi / lauki) , cut into fingers1 1/2 cups plain flour (maida)1/2 tsp chilli powder1/4 tsp freshly ground black pepper (kalimirch)2 tbsp hot oil salt to taste oil for deep-fryingTo Be Ground Into A Smooth Paste ( Without Using Water)1/2 cup roughly chopped onions1 tbsp roughly chopped green chillies1 tsp roughly chopped ginger (adrak)For The Garlic Chutney2 tbsp roughly chopped garlic (lehsun)1 1/2 tsp chilli powder1 tsp lemon juice2 tbsp tomato ketchup salt to taste Method For the budijawFor the budijawCombine the plain flour, chilli powder, pepper powder, prepared paste, hot oil and salt in a deep bowl along with approx. 1¼ cups of water. Mix well using a whisk.Heat the oil in a deep non-stick pan, dip each bottle gourd finger in the prepared batter and deep-fry a few budijaw at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.For the garlic chutneyFor the garlic chutneyCombine the garlic, chilli powder and ¼ cup of water in a mixer and blend till smooth.Transfer the mixture into a bowl, add all the remaining ingredients and mix well.How to proccedHow to proccedServe the budijaw immediately with garlic chutney. Nutrient values per servingEnergy466 calProtein5.8 gCarbohydrates37.1 gFiber1.9 gFat33 gCholesterol0 mgVitamin A302.8 mcgVitamin B10.1 mgVitamin B20 mgVitamin B31.2 mgVitamin C2.8 mgFolic Acid1 mcgCalcium34.9 mgIron1.6 mgMagnesium0 mgPhosphorus0 mgSodium82.9 mgPotassium151.8 mgZinc0.5 mg