Mont Lin Maya
A savory Burmese fritter whose name means 'husband-and-wife snack,' since two crisp discs are pressed together while hot to form one complete piece, also known regionally as mont ok galay or mont maung hnan in parts of upper Myanmar, real alternate names for the same dish rather than different snacks. It's cooked in a specialty multi-cavity round pan, part of the same cross-Southeast-Asian pan-fritter family as Thai khanom krok, and real batter is built on rice flour, quail egg, cooked chickpeas, and spring onion, fried until crisp-edged before the two halves are sandwiched together.
Vegetarian
⚠ Contains: Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.5 cups rice flour
- 1 cup water
- 4 quail eggs (or 1 regular egg)
- 1/2 cup cooked chickpeas
- 2 spring onions, chopped
- Salt, to taste
- Oil, for the pan
Steps
- Whisk the rice flour, water, and egg into a smooth batter.
- Stir in the chickpeas, spring onion, and salt.
- Heat a multi-cavity fritter pan and oil each well.
- Pour in the batter and cook until crisp-edged and golden on the bottom.
- Press two hot discs together to form a sandwich, and serve warm.