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.
So many Atho stalls have cropped all over the city selling several variety of Atho like Egg Atho, Fried Atho, Chicken Atho to name a few.
When I first tasted this veg version of Atho, it was love at first bite. I loved how it was a party in my mouth with all the flavors fighting for dominance.
And let me not forget to mention the different textures – soft and mushy, crunchy, crispy exploding away in your mouth.
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Despite being a fast food that sells like hot cakes, I would like to think of Atho as a noodle salad or something like our very own Indian chaat.
When you make it at home, it is not only hygienic but also you can customise the quantity of every ingredient to suit to your taste buds.
Atho is usually served with a thin and mildly spiced plantain soup.
When eaten with this plantain soup, Atho makes a complete and wholesome meal in itself. In fact you will feel really full after eating just a little of this.
To be more specific, Atho constitutes of many ingredients and has no specific recipe imo. You just have to taste and adjust the ingredients according to your preference.
If you want it to be tangy, squeeze in more lemon juice. If you want more crunch, then add in more crushed thattai.
Want it a bit more spicy, add in more chilli flakes. Drizzle more salt-n-sugar solution if you want to enhance all the tastes.
Points to note while making Atho:
- You can make the fried onions and garlic the day before & store it in airtight container & use it to while making Atho. It will save a lot of time.
- Use salt & sugar solution as directed and do not use salt directly, else it will start to draw out the water from the vegetables making Atho soggy.
- You can also add turmeric powder while cooking noodles if you wish to avoid food color.
- If you do not have chili flakes at home, then coarsely grind 2 to 3 red chilies in a mixie jar till it resembles flakes.
- Follow the procedure for mixing atho and do not dump everything into a bowl.
- Do not skip the roasted gram powder, as it helps to absorb the moisture.
- Make sure to add in and mix the crushed thattai just before serving, else it will become soggy from the all the moisture and won’t remain crisp while eating.
Check out other noodle recipes like this
Burmese Atho Recipe Video below:
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Burmese Atho Recipe details below:
Burmese Atho - Veg Atho Recipe
- Plain Veg Noodles - 150 gms
- Kesari food color - 1 pinch
- Cabbage - 1 cup thinly shredded
- Onion - 1 julienned
- Chili flakes - to taste
- Lemon - 1
- Powdered roasted gram dal - 1/4 cup
- Tamarind extract - 1/4 cup
- Coriander leaves - 1 handful
- Thattai - 4 to 5
- Salt - to taste
- Sugar - 1/2 tsp
- Oil - 1 to 2 tsp
To deep fry:
- Onion - 1 very thinly sliced
- Garlic - 1 bulb very thinly sliced
- Sesame oil - 50 ml
- Plantain Soup - to taste (see notes below)
- Take 2 tbsp water in a bowl, add 2 to 3 tsp salt needed for atho and sugar. Dissolve into a solution and set aside.
- Chop onion into very thin slices and separate every julienne.
- Peel the garlic and chop into thin slices.
To cook noodles:
- Heat 8 to 10 cups water in a saucepan.
- Let it come to a rolling boil. Add required salt.
- Add noodle cake broken into 4, stir well and let it cook.
- When they are half done, add in food color.
- Cook till al dente and drain into a colander.
- Rinse with cold water and spread it onto a plate.
- Add 1 to 2 tsp oil and toss well to coat the noodles to prevent them from becoming sticky.
To deep fry:
- Heat sesame oil in a heavy bottomed pan, cast iron pan if you have it.
- Let the oil become hot and turn the flame to medium.
- First add thinly sliced onions and fry till golden brown.
- Simmer the flame completely and keep tossing frequently to prevent them from burning.
- Deep fry till dark brown and they resemble like chips.
- Drain into a bowl and set aside.
- Repeat the same process for deep fry garlic as well.
- Switch off stove and let the oil cool down.
- Transfer this garlic infused oil into a bowl and set aside.
How to mix atho:
- Take a deep mixing bowl or a wide plate.
- Add julienned onions, shredded cabbage, tamarind extract to taste, salt and sugar solution to taste and lemon juice to taste.
- Mix well using your hands by massaging the juices into the vegetables.
- This will soften them and remove the pungent and raw taste from both the onions and cabbage.
- Add cooked noodles, chilli flakes, fried onions, fried garlic, roasted gram powder, infused sesame oil, coriander leaves to taste.
- Mix well using your fingers. The veggies should mix well with the noodles and the other ingredients added.
- Break thattai into small bite sized pieces, add it to the bowl and mix well once again.
- Take a taste test. Add more salt-sugar solution or lemon juice and adjust according to your taste.
- Burmese Atho is ready to be served.
- Transfer to serving bowls and serve with plantain soup on the side.
How to serve atho:
- Add few tbsp full of soup on top of the atho, mix gently and eat.
- Keep topping Atho with soup while mixing as you eat.