Bitter Gourd Chips Recipe: A Crispy and Flavorful Snack
Bitter Gourd Chips are a delectable snack, perfect for those who enjoy the unique taste of bitter gourd, also known as Karela or Pavakkai. When fried to perfection, bitter gourd takes on a crispy, crunchy texture that pairs wonderfully with a variety of spices. These chips are a perfect accompaniment to tea time and make for an irresistible vegetarian treat. Easy to prepare and bursting with flavor, these chips will soon become a favorite snack in your household.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter Gourd (Karela/Pavakkai) | 1 whole |
| Rice Flour | 1 tablespoon |
| Gram Flour (Besan) | 1 tablespoon |
| Corn Flour | 3/4 tablespoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Fennel Seeds (Saunf) – slightly crushed | 1/2 teaspoon |
| Raw Mango Powder | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil (for deep frying) | As required |
Preparation Time
10 minutes
Cooking Time
10 minutes
Total Time
20 minutes
Servings
4 servings
Cuisine
Indian
Course
Snack
Diet
Vegetarian
Instructions
Step 1: Preparing the Bitter Gourd
- Begin by thoroughly washing the bitter gourd to remove any dirt. Pat it dry with a clean kitchen towel.
- Slice the bitter gourd into thin, even slices. The slices should not be too thick or too thin. There’s no need to remove the seeds – keeping them intact adds to the texture and flavor of the chips.
Step 2: Mixing the Spices and Flours
- In a mixing bowl, combine rice flour, gram flour (besan), corn flour, coriander powder, cumin powder, fennel seeds, raw mango powder, red chilli powder, and turmeric powder.
- Add salt to taste, and mix the dry ingredients well.
- Add the bitter gourd slices to the bowl and toss them gently, ensuring the slices are evenly coated with the flour and spice mixture.
- If needed, sprinkle just a few drops of water to help bind the mixture to the bitter gourd. Alternatively, you can add 1-2 teaspoons of hot oil to achieve the same effect without making the coating soggy.
Step 3: Deep Frying the Chips
- Heat sunflower oil in a deep frying pan or kadai on medium heat. Ensure there is enough oil to submerge the bitter gourd slices completely.
- Once the oil is hot, carefully add the spiced bitter gourd slices to the hot oil, one slice at a time. Do this in batches to avoid overcrowding the pan.
- Fry the bitter gourd slices on medium-low flame. Flip them occasionally to ensure they fry evenly on both sides. Continue frying until the slices turn golden brown and crispy.
- Use a slotted spoon to remove the crispy chips from the oil, and place them on a paper towel to drain any excess oil.
Step 4: Serving the Bitter Gourd Chips
- Repeat the frying process with the remaining slices of bitter gourd.
- Once all the bitter gourd chips are fried and drained, they are ready to serve.
Serve the Bitter Gourd Chips as a delightful snack, ideally paired with Hot Masala Tea and Baked Namak Masala Para for a complete tea-time experience.
Tips for Best Results
- Slice Thickness: The thickness of the slices is important to ensure they cook evenly. Thin slices will become crispier, but they can burn quickly, while thicker slices may not crisp up as much.
- Avoid Over-Wetting: If you add water, do so sparingly. Excess water will make the chips soggy, and they won’t crisp up properly.
- Frying Temperature: Fry on medium-low heat for the best results. High heat can cause the chips to burn quickly on the outside while remaining soft inside.
Enjoy Your Crispy Bitter Gourd Chips
This recipe offers a wonderful balance of bitterness, spiciness, and crispiness that makes for a truly addictive snack. Whether you’re craving a quick bite or looking for a unique tea-time treat, these Bitter Gourd Chips are sure to impress.
Try this recipe today and enjoy the crispy, crunchy goodness of Karela Chips, an unforgettable snack from Indian cuisine.
