Sunday, October 25, 2015

Karela Chips

Karela or Bitter gourd is one of those vegetables which is very healthy but is not relished by many because of its bitter taste. My Mum's a diabetic patient and karela is very good for them hence its a staple at our home. Apart from cooking karela she also consumes the raw juice which is actually very bitter.

"Karela Chips"
When I moved to Mumbai, I came across these "Hot Chips" outlets which were all over the city, as there name suggests they used to sell hot chips just out of the Kadhai. My favourite used to be the Banana chips but then I saw them selling these packets of Karela chips, and as Karela's good for Mum I took a packet of these on my vacation for her. Despite the bitter taste she just loved it and so did we and thats how we got introduced to "Karela Chips".

Since then Mum's been making these Crispy Karela Chips at home, its not the same as the "Hot Chips" yet tastes great. Though its deep fried but these chips don't absorb a lot of oil and we enjoy it as a side dish along with Dal Chawal or Khichdi and a great tea time snack as well.

Here is the simple and easy recipe for Karela Chips.


Karela /Bitter gourd - 2 medium size
Besan / chickpea flour - 3 tablespoon
Rice flour - 1 tablespoon
Red chili powder - 1 teaspoon
Turmeric powder - 1/2  teaspoon
Asafoetida - a generous pinch
Salt to taste
Vegetable oil for deep frying


Wash and pat dry the karela, trim the ends and slice evenly. (Don't slice very thin or thick, I kept it around a quarter of a centimeter...of course u need not use a ruler to measure, visual reference is good enough)

I usually keep the seeds and pulp intact but if you don't like them then you can discard the seeds very easily, by just pushing it with your thumb and they will come off, leaving behind get nice rings.

Place the ready karela rings in a mixing bowl add salt as per taste, this will help the karela release its juices, don't discard this just add the besan, rice flour, asafotida, red chili powder and turmeric powder and mix well. The juice released by the karela helps bind all the dry ingredients together.

Heat oil in a kadhai, carefully slide the masala coated karela into the hot oil one at a time, avoid over crowding and fry on medium flame until it gets a nice golden colour. Use a slotted spoon to drain the karela chips and keep on absorbent paper.

Repeat process to fry the remaining karela chips.

This chips can be enjoyed hot or once cool they can be stored in airtight containers and enjoyed later.


These Karela chips are very easy to prepare and there is nothing much to be taken care of but yes a few essential points.
Try to get even slices of the Karela, this helps in even cooking time.
Usually we apply salt and let the karela rest in it to get rid of its bitterness but for this this recipe we avoid this step, as the chips are not really bitter after frying...anyways a little bit of bitterness is needed after all its "Bitter gourd" ;)
We don't need water to mix the dry ingredients with the karela however if it gets really dry just add a few drops of water. Adding too much water makes the chips soggy.
I usually avoid using too much oil for frying the chips,instead fry them in batches... they do take a bit more time but its always better.  

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