Atho

Atho Recipe

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About Atho Recipe:

A tangy noodle salad tossed in shredded cabbage, onion and carrots flavoured with sesame oil, crispy fried garlic and onions, tamarind, chillie flakes , fresh coriander and crunchy fried crackers.Burmese Atho Recipe with Video. Atho has become the most popular and fastest selling fast food in Chennai during the recent times.Atho is vegan, low in calorie and makes for a great weeknight dinner.

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  • 13 Ingredients
Ingredients
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Ingredients for Atho Recipe

  • 200 gram Noodles
  • 3-4 tablespoon Garlic sliced
  • 4-5 Onion thinly sliced Nos
  • As required Oil for shallow frying garlic and onion
  • 1 cup Cabbage sliced
  • 1 No.s Carrot grated
  • 1 tablespoon Tamarind water
  • As required Salt water
  • 2 teaspoon Sesame oil
  • As required Chilli flakes
  • 1 Juice of lemon
  • 2-3 tablespoon Coriander leaves chopped
  • 1/2 cup Fried crackers
Nutrition
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Directions

How to Make Atho Recipe

STEP 01

1 bring a pot of water to a rolling boil. Add salt, a pinch of food colouring and 200 gms noodles. When the noodles are cooked remove from the water. Strain them and drizzle 1 tbsp oil over the noodles to prevent them from sticking. Toss them together. Keep aside.

STEP 02

2 in a pan heat enough oil and fry 2 to 3 tbsp of sliced garlic cloves till they are golden and crisp. Using a slotted spoon remove them from the oil and keep aside.

STEP 03

3 in the same oil fry 4 to 5 thinly sliced onions till they are golden and crispy. Remove from the oil and keep aside.

STEP 04

4 to assemble the atho, take a wide bowl and palace the 200 gms cooked and cooled noodles. To this add 1 cup sliced onions, 1 cup sliced cabbage, 1 grated carrot, juice of 1 lemon, 2 tsp sesame oil, 1 tbsp tamarind water, chilli flakes as per taste, 2 tsp salt water, ½ cup fried crackers (store bought), 2 to 3 tbsp chopped coriander leaves. Add the crispy fried garlic and onions.

STEP 05

5 using tongs or two ladles, toss the salad ingredients together to combine them well. Check for salt and seasoning and adjust accordingly.