BITTERGOURD CHIPS
The spicy crispies with a very mild bitterness in it makes a great teatime snack / Side Dish
Servings
0
Servings
0
Instructions
  1. Wash bitter gourd and pat dry.Discard ends and cut into thin slices ( the slices should neither be too thin nor thick ). No need do de seed them.
  2. Later to the bitter gourd slices add all the flours and spice powders one by one.
  3. Mix everything well. If required sprinkle just a few drops of water ,so that all slices are coated well with masala mixture or you can also add 1-2 tsp of hot oil. ( don’t add more water it will make them soggy ) .
  4. Meanwhile heat oil in a deep pan / kadai for deep frying. Once its hot ,add masala quoted bitter gourd slices to the oil, slice by slice , in batches .Fry on medium low flame on both sides till the bitter gourds are crispy and hissing sound stops.Once the hissing sound stops , its an indication that bitter gourds are done.Remove them from oil and drain excess oil on a paper towel.
  5. Repeat the process with the remaining bitter gourd pieces.
  6. That’s it…crispy bitter gourd fries are ready to munch…Store in air tight container .
  7. Isn’t it simple and quick? Hoping you will surely incorporate bitter gourd in your diet…
Recipe Notes
  • Make sure you slice the bitter gourd evenly so that while frying it gets cooked evenly.
  • Instead of water , you can add 1 -2 tsp of hot oil to the spice powder +  bitter gourd mixture. This will make them more crispy. Also the surface of chips will not look dry.
  • Depending on the size of your kadai add the bitter gourd pcs for deep frying. Do not over clump. That will reduce the temperature of oil n they will absorb more oil
  • When u r adding bitter gourd slice, flame should be medium high.Later reduce to medium low.While frying, fry until sshhh.. sound stops.This is very important to get crispy gourds.
  • If you want simple chips, just mix salt and chilli powder to karela and deep fry. or you want a south Indian taste omit all spice powder, just add sambar powder n a pinch of hing.

 

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