Crispy Karela Chips (Pavakkai Chips): A Healthy and Flavorful Snack
35 minutes
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About Crispy Karela Chips (Pavakkai Chips): A Healthy and Flavorful Snack
Craving a crispy, flavorful snack that's surprisingly healthy? These Crispy Karela Chips (also known as Pavakkai Chips) transform the sometimes bitter karela into an irresistible crunchy treat. Imagine the satisfying snap with each bite!Our secret? Pre-salting and rinsing the karela minimizes bitterness while maximizing that addictive crunch. A simple blend of warm spices adds depth, making these chips perfect on their own, as a side with dal and rice, or even sprinkled over salads.Experience the perfect balance of karela's natural bitterness and savory spices—a snack you won't be able to put down!
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Recipe Time & More
Prep25 minutes
Cook10 minutes
Total35 minutes
Ingredients
Karela
- 250 gm Bitter Gourd karela
Spices and Seasoning
- 2 tsp Salt plus more to taste
- 1 tsp Fennel Seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Dry Mango Powder dry mango powder
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder
Oil
- 2.5 tbsp Oil for frying
Instructions
- Wash the bitter gourd and thinly slice it. This ensures even cooking and a crispy texture.
- Sprinkle the karela slices with 2 teaspoons of salt. Toss gently to coat. Let them sit for 10 minutes. This draws out excess moisture and reduces bitterness.
- Rinse the karela slices thoroughly under running water several times. This removes the salt and further reduces bitterness.
- Heat the oil in a large skillet over medium heat. Add the fennel seeds and sauté for about 30 seconds until fragrant. This infuses the oil with flavor.
- Add the karela slices to the skillet and stir to coat them evenly with the oil and spices. Ensure they are in a single layer as much as possible for even frying.
- Add the turmeric powder, amchur (dry mango powder), red chili powder, coriander powder, and additional salt to taste. Stir well to combine.
- Fry the karela chips, stirring occasionally, for 10-12 minutes, or until they are golden brown and crispy. Do not overcrowd the pan, working in batches if necessary.
- Remove the chips from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve immediately as a snack or as a side dish with dal and rice.
Recipe Notes
Good To Know
- For extra-crisp bitter gourd chips, soak the slices in salted water for 20 minutes, then pat them completely dry before frying. This helps reduce bitterness and moisture, resulting in a crunchier texture.
- If you prefer baking, toss the marinated bitter gourd slices with a little oil, spread them on a parchment-lined tray, and bake at 180°C (350°F) for 25-30 minutes, flipping halfway through.
- Sprinkle a pinch of chaat masala or black salt on the hot chips for a tangy North Indian flavor.
Expert Tips
- Experiment with different spices in the marinade, such as turmeric, cumin, or coriander powder, to customize the flavor profile.
- Don't overcrowd the pan when frying; fry in batches to ensure even cooking and crispness.
- For a healthier option, air-fry the bitter gourd chips at a similar temperature and time as baking.
Storage Instructions
- Store completely cooled chips in an airtight container lined with kitchen paper to absorb excess oil and maintain crispness for up to a week.
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Recipe Nutrition
Calories: 46kcalCarbohydrates: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1653mgFiber: 2gSugar: 1g
Pv Iyer
Articles: 60
6 Comments
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Absolutely delicious! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Wow
Nice
Looks so incredible! Thank you for sharing.
Absolutely mouthwatering! Great share.