Crispy Bitter Gourd Chips (Karela Wafers): A Spicy & Addictive Snack
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About Crispy Bitter Gourd Chips (Karela Wafers): A Spicy & Addictive Snack
Say goodbye to bitter gourd's bite and hello to crispy, craveable chips! This easy recipe transforms karela into a delightful snack, perfect for any occasion.Soaking the karela slices mellows their bitterness, then a vibrant spice blend of gram flour, dry mango powder, and chaat masala takes center stage. Each crunchy chip bursts with flavor.Enjoy these irresistible snacks with a steaming cup of tea, alongside a South Indian meal, or anytime you desire a bold and satisfying crunch.
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Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Bitter Gourd
- 400 gm Bitter Gourd karela, peeled and thinly sliced
Spices and Flavorings
- 2 tbsp Gram Flour besan
- 1 tbsp Mango Powder amchur, dry
- 1 tsp Chaat Masala
- 1 tsp Chili Powder red
- 1 tbsp Coriander dhania, ground
- 1/2 tsp Garam Masala
- 1 tsp Salt or to taste
Other
- Oil for deep frying
Instructions
- In a large bowl, dissolve 1 teaspoon of salt in water. This creates a brine.
- Soak the sliced bitter gourd in the brine for 15-20 minutes. This helps to reduce the bitterness.
- Drain the bitter gourd and rinse under running water.
- Spread the bitter gourd slices on a large tray.
- Sprinkle salt, red chili powder, coriander powder, garam masala, chaat masala, and dry mango powder over the bitter gourd. Mix well, ensuring all slices are evenly coated.
- Heat oil in a deep wok or large pot over medium-high heat. The oil is ready when a small piece of bitter gourd sizzles immediately upon dropping it in.
- Carefully add a small batch of the marinated bitter gourd to the hot oil. Avoid overcrowding the pot.
- Deep fry the bitter gourd chips until they turn golden brown and crispy. This should take about 2-3 minutes.
- Remove the chips with a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil.
- Repeat the frying process with the remaining bitter gourd slices.
- Serve the crispy bitter gourd chips hot as a snack with tea or as a side dish with your favorite South Indian meal.
Recipe Notes
Good To Know
- Do not overcrowd the pan when frying the karela wafers. Frying in batches ensures even cooking and optimal crispiness.
- For extra crispy chips, slice the bitter gourd thinly and pat the slices completely dry before coating with the masala mixture.
- To reduce bitterness, soak the sliced bitter gourd in salted water for 20-30 minutes, then rinse and dry thoroughly.
- For a gluten-free version, use pure gram flour or substitute with rice flour or a blend of rice and corn flour.
Expert Tips
- Experiment with different spice blends in the masala coating for varied flavor profiles. Consider adding chili powder for heat, cumin for earthiness, or amchur (dried mango powder) for tanginess.
- Serve these crispy karela chips as a unique and healthy appetizer, snack, or side dish alongside your favorite Indian meal.
- For a healthier alternative to deep-frying, try baking the coated karela slices in a preheated oven until crisp.
Storage Instructions
- Store cooled chips in an airtight container lined with a paper towel to absorb excess oil and maintain crispness for several days.
- Re-crisp in a preheated oven for a few minutes if needed before serving.
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Recipe Nutrition
Calories: 216kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 570mgFiber: 3gSugar: 1g
Saba Shaikh
Articles: 176
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Wow, this looks fantastic!
Such a tempting dish! Thank you.
I’m eager to make this recipe!