Karela Chips Indian style are nice and crunchy and perfect as a snack or as a side dish with plain rice and dal. Homemade crispy bitter gourd chips fried to perfection are tasty and nutritious minus the bitterness.
Karela (bitter gourd/ melon) helps lower blood sugar levels in diabetics. Bitter melon is an excellent blood purifier and is used to treat problems like acne.
The extremely bitter taste of karelas takes some getting used to. But you can tone down the bitterness by salting the karelas and leaving aside for 10 minutes to extract some of their bitterness. Then dipping them in a mixture of spices, gram flour and rice flour and deep-frying them can actually create savory and healthy snacks like bitter melon chips.
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Karela Chips Recipe:
Crispy and delicious Karela Chips are full of the natural goodness of bitter melon. Golden-fried, crisp and delicious Bitter Melon Chips is a great way to make kids eat bitter melon.
- To make karela chips, firstly wash the bitter gourds and pat dry. Slice off both ends and then cut the bitter gourds into thin rings and pat dry. (To reduce the bitterness, just sprinkle some salt over the sliced karelas and toss well. Leave aside for about 10 minutes, for the moisture to seep out. Then wash the karela slices and dry with paper towels).
- Next mix together besan, rice flour, turmeric, red chilli powder, salt and hing in a bowl.
- Now toss the karela slices in this dry mixture and coat well. (You can transfer the bitter melon slices into a Ziploc bag, sprinkle the dry mixture over the pieces and shake the bag well so that the slices are uniformly coated.)
- Heat oil in a deep frying pan. Add the bitter gourd slices, a little at a time, and fry till they turn golden-brown and crispy on both sides.
- Remove with a slotted spoon onto paper towels.
- Serve crispy fried Karela Chips with Rice and Dal or munch on them as a snack.
If you are searching for more bitter gourd recipes, then do try out Karela Tikkis
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Bitter Gourd Chips Recipe details below:
Karela Chips Recipe
Ingredients
- Karelas – 4, small
- Chickpea Flour/Besan – 2 tbsp
- Rice Flour – 1 tbsp
- Salt to taste
- Chilli Powder – 1/8 tsp
- Turmeric powder – 1/8 tsp
- Asafoetida – a pinch
- Oil for deep frying
Instructions
- For this Indian bitter melon recipe, wash and slice fresh bitter melon into roundels. Pat dry.
- In a mixing bowl, add chickpea flour, rice flour, chilli powder, salt, turmeric powder and asafoetida. Mix well and drop the karela slices into the mixture. Ensure the slices are well coated with the mixture.
- Heat oil for deep frying in a pan. Drop the seasoned bitter gourd slices in small batches into the hot oil. Fry to a nice crispy brown. Remove with a slotted spoon onto a paper napkin.
- Enjoy crunchy Indian Karela Chips with Rice and Dal or store them in an air-tight container and use within 2-3 days.
Notes
* To reduce the bitterness of karelas, put the bitter melon slices in a bowl and sprinkle some salt over them. Toss well and keep aside for 15 minutes. The salt tends to reduce the bitterness of the karelas and also helps remove the moisture. Squeeze out the moisture from the slices.
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