Crispy Karela Chips: Karelas or bitter gourds are not loved by many because of its bitterness. But these karela chips are certainly relished by everyone. These are crispy, crunchy, easy-to-make and taste delicious. Frying the karelas not only made these crunchy but at the same time reduced the bitter taste. This is just a perfect recipe or all those who are not a fan of bitter gourds.
Karela(Hindi), uchhe(Bengali), kalara(Odia), pavakkai(Tamil), kakarakaya(Telugu) are the other Indian names of bitter gourd or bitter melon. Enriched with the goodness of nature, since ages people have been using it for its miraculous health, hair and skin benefits. It is excellent for diabetes, liver function, strengthening the immune system, purifying the blood and keeping the skin clear.
I and my family loves all the recipes made with karelas. In fact, this is one of our family favorites. For a better taste, always use young, tender karelas. As they grow more bitter when ripens. If you want to remove the bitter taste more, just rub the bitter gourd slices with salt and leave for 20-30 minutes. Salt helps to draw out the bitter juices. Then just before cooking discard the juice and mix all the flour and spices.
These crispy karela chips taste best when served hot as a side dish with steaming hot rice and dal.
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Recipe
Crispy Karela Chips | Karela Chips Recipe
Equipment
- Pan with lid
Ingredients
- 2 karelas/bitter gourds 1 cup karela slices
- ½ teaspoon salt
- 2 tablespoon besan/gram flour
- 2 tablespoon cornflour
- 1 tablespoon rice flour
- 1 teaspoon oil
- ⅓ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- ½ teaspoon amchoor/raw mango powder
Instructions
- Wash the karelas well and pat dry. Discard the ends and cut them into thin uniform slices.
- In a bowl take gram flour, cornflour, rice flour, turmeric powder, red chili powder, cumin powder, amchoor powder, salt, and oil. Mix well.
- Add the sliced bitter gourd to the flour mix.
- Sprinkle a few drops of water so that the mixture coats all the pieces well.
- Heat oil in a deep pan. Once the oil turns hot add the masala coated karela slices a little at a time and fry over medium flame until crisp and golden brown from all sides. Stir occasionally.
- Then drain them on to an absorbent paper to get rid of any excess oil.
- Let them slightly cool down. Then serve as required.
Let me know your thoughts about this recipe in the comment section. Tried this? Tag me on Instagram or Facebook, I would love to see your creation.
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