Fried Karela Chips Bitter Gourd
Discover the perfect balance of crispy textures and bold flavors with Fried Karela Chips, a delectable take on bitter gourd that transforms this humble vegetable into an irresistible snack or side dish. Thinly sliced karela rings are gently salted to mellow their natural bitterness, then coated in a spiced batter made with chickpea flour, rice flour, and vibrant seasonings like turmeric, red chili, and coriander. Deep-fried to golden perfection, these chips boast a satisfying crunch and an earthy, tangy kick, thanks to a hint of lemon juice in the batter. Ready in just 30 minutes, this gluten-free recipe is a flavorful way to explore the unique taste of bitter gourd, making it a crowd-pleasing choice for both karela lovers and skeptics alike. Serve them piping hot for the ultimate crispy indulgence!
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Recipe Information
Ingredients
- 4 medium-sized Bitter gourd (karela)
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Coriander powder
- 2 tablespoons Rice flour
- 2 tablespoons Besan (chickpea flour)
- 2 cups Oil
- 1 tablespoon Lemon juice
- 0.25 cup Water
Instructions
Wash the bitter gourds thoroughly under running water. Pat them dry with a clean kitchen towel.
Slice the bitter gourds into thin, even rings (approximately 1/8-inch thick). Remove any seeds if they are too hard, but leaving the soft seeds is fine.
Place the sliced bitter gourd rings in a bowl, sprinkle with salt, and mix well. Let them rest for 10 minutes to release some of their bitterness.
After 10 minutes, rinse the slices under cold water to remove excess salt. Pat them dry with a paper towel.
In a mixing bowl, combine turmeric powder, red chili powder, coriander powder, rice flour, besan, and lemon juice. Gradually add water and mix to create a thick batter that can coat the bitter gourd slices evenly.
Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small bit of batter into the oil; if it sizzles and rises to the top immediately, the oil is ready.
Dip each bitter gourd slice into the batter to coat it completely, then gently drop it into the hot oil.
Fry the slices in small batches to avoid overcrowding the pan. Fry until they are golden brown and crisp, turning occasionally to ensure even cooking.
Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the fried karela chips hot as a snack or side dish. Enjoy the crispy delight!
Nutrition Facts
Calories |
4175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.5 g | 578% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 9.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1525 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
