Crispy Karela Chips: A Surprisingly Addictive Bitter Gourd Snack
50 minutes
1184 reads
About Crispy Karela Chips: A Surprisingly Addictive Bitter Gourd Snack
I never thought I'd say this, but I'm obsessed with karela chips! Even as someone who usually avoids bitter gourd, these crispy delights have completely won me over. Light, crunchy, and surprisingly addictive, they transform this often-overlooked vegetable into a snack you'll crave again and again.The secret? A flavorful blend of spices and a simple, yet effective, batter. Corn flour and chickpea flour create the perfect crispy texture, while coriander, fennel, and a touch of chili powder add a burst of aromatic flavor. Easy to make and incredibly satisfying, these karela chips are the perfect healthy evening snack, a delicious side dish, or even a unique appetizer. Get ready to experience bitter gourd in a whole new light!
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Recipe Time & More
Prep40 minutes
Cook10 minutes
Total50 minutes
Ingredients
For the Karela
- 2 Bitter Gourd approximately 500g, karela
For the Batter
- 2 tsp Corn Flour
- 2 tbsp Gram Flour besan
- 1/2 tsp Coriander dhania
- 1 tsp Fennel saunf
- 1/2 tsp Chili Powder adjust to taste, red
- 1 pinch Cumin jeera
- 1.5 tsp Salt or to taste
Instructions
Prepare the Karela
- Wash the bitter gourds thoroughly and slice them thinly (about 1/8 inch). Remove the seeds and pith for a less bitter taste.
Make the Batter
- In a bowl, combine the corn flour, chickpea flour, coriander powder, fennel seeds, red chili powder, cumin seeds, and salt. Gradually add water, mixing until a smooth, slightly thick batter forms.
Marinate the Karela
- Add the sliced karela to the batter and toss gently to ensure all pieces are evenly coated. Let the karela marinate in the batter for at least 30 minutes.
Fry the Karela Chips
- Heat the oil in a deep pan or wok over medium heat. Once the oil is hot (a pinch of batter should sizzle immediately), carefully add the karela slices in batches. Fry until they are golden brown and crispy, about 3-4 minutes per batch.
Drain and Serve
- Remove the fried karela chips from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm or at room temperature as a snack with tea or coffee, or as a unique side dish.
Recipe Notes
Expert Tips for the Perfect Karela Chips
- Thin Slices are Key: The thinner you slice the karela, the crispier the chips will be. Use a mandoline slicer for perfectly even slices.
- Don't Overcrowd the Pan: Fry the karela in batches to ensure even cooking and browning. Overcrowding will lower the oil temperature and result in soggy chips.
- Adjust the Spices: Feel free to adjust the amount of chili powder according to your spice preference. You can also experiment with other spices like turmeric or garam masala.
- Storage: Store leftover karela chips in an airtight container at room temperature for up to 3 days. They'll maintain their crispiness for a longer time if stored properly.
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Recipe Nutrition
Calories: 272kcalCarbohydrates: 11gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1g
Pooja Bhushan
Articles: 24
5 Comments
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This is so tempting! Can’t wait to cook it.
This is so tempting! Thank you.
Absolutely scrumptious! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
This is so inspiring! Can’t wait to cook it.