Karela Chips Recipe
Fried Karela chips are super crunchy and very tasty. Indian Bitter Gourd Chips Deep-Fried and Crunchy ,is easy to make. Enjoy deliciously seasoned and crunchy karela fries.Karela Chips redefine the way we think about snacking on bitter gourd. With their delightful crunch and subtle bitterness, they make for a healthy and satisfying snack that's hard to resist. So next time you're in the mood for something crispy and healthy, give these Karela Chips a try—they’re sure to win you over, one bite at a time!
Servings: 3
Calories: 69kcal
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
- Other variations to the seasoning: You can add Sambhar powder, pepper powder, cornflour or crushed garlic.
- 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.