[1] They are typically served as standalone snacks dipped in a sour-sweet tamarind-based sauce, or as toppings for common Burmese dishes.

Gourd, chickpea and onion fritters are cut into small parts and eaten with mohinga, Myanmar's national dish.

These fritters are also eaten with kauk hnyin baung rice and with a Burmese green sauce called a-chin-yay (အချဉ်ရည်).

Diced onions, chickpea, potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu, chayote, banana and crackling are other popular fritter ingredients.

[8] The snack traditionally accompanies khow suey or atho,[9] both of which are adaptations of Burmese noodle salad and ohn no khao swè respectively.