Crispy Bitter Gourd Recipe – Authentic Indian Fry with Besan & Sambar Powder

Last Updated on 2 months by Neha Deshmukh

Crispy Bitter Gourd Recipe – Authentic Indian Fry with Besan & Sambar Powder

Hey everyone! If you’re anything like me, you might have a slightly…complicated relationship with bitter gourd (karela). It gets a bad rap, I know! But trust me, when prepared right, it’s absolutely delicious. This crispy bitter gourd fry is a family favorite, and I’m so excited to share my go-to recipe with you. It’s crunchy, flavorful, and surprisingly addictive.

Why You’ll Love This Recipe

This isn’t your grandma’s overly bitter karela! We’re tackling the bitterness head-on with a few simple tricks, and then coating those slices in a wonderfully spiced batter. The result? A crispy, golden-brown snack or side dish that even bitter gourd skeptics will enjoy. It’s quick to make, uses ingredients you likely already have, and is seriously satisfying.

Ingredients

Here’s what you’ll need to make this crispy bitter gourd magic happen:

• 2 medium Bittergourd
• 5 tbsp Besan flour (gram flour)
• 1 tbsp Rice flour
• 0.5 tbsp Corn flour
• 2 tsp Red chilli powder or sambar powder
• Salt as needed
• 1 tbsp Water (plus more if needed)
• 3 tbsp Curd (plain yogurt)
• Cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Bitter Gourd: Choosing younger, smaller bitter gourds tends to mean less bitterness. Don’t be scared off though, we’ve got ways to tame it!
• Besan Flour: This is the star of the coating, giving it that lovely texture and nutty flavor.
• Rice Flour: A little rice flour adds extra crispiness – it’s my secret weapon!
• Red Chilli Powder vs. Sambar Powder: This is where things get fun! Red chilli powder gives a straightforward heat, while sambar powder adds a more complex, South Indian flavor. My family loves using sambar powder, but feel free to choose your favorite. It really changes the whole vibe of the fry.
• Curd (Yogurt): The curd helps tenderize the bitter gourd and adds a nice tang to the batter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and slice the bitter gourd into thin roundels. The thinner you slice them, the crispier they’ll get.
2. Now, for the bitterness-busting step! Mix the sliced bitter gourd with 2 tablespoons of curd and a pinch of salt. Let it sit for about 10 minutes. This draws out some of the bitterness. After 10 minutes, gently squeeze out the liquid.
3. In a bowl, combine the bitter gourd slices with the remaining curd, salt, turmeric, your chosen chilli powder (red chilli or sambar), besan flour, rice flour, and corn flour.
4. Time to make the batter! Sprinkle water gradually, mixing as you go, until you have a thick coating on the bitter gourd slices. You want it to cling nicely. Taste and adjust the seasoning if needed.
5. Heat up your cooking oil for deep frying. A good test is to drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.
6. Carefully fry the coated bitter gourd slices in batches, making sure not to overcrowd the pan. Fry until they’re golden brown and beautifully crispy.
7. Remove the fried slices and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip the curd and salt step! It really does make a difference in reducing the bitterness.
• Make sure your oil is hot enough before frying. Otherwise, the bitter gourd will absorb too much oil and become soggy.
• Fry in batches to maintain the oil temperature.
• A sprinkle of chaat masala after frying takes it to another level!

Variations

• Vegan Adaptation: Simply swap the curd for plant-based yogurt. Coconut yogurt works beautifully!
• Spice Level: Adjust the amount of chilli powder to your liking. For a milder flavor, use Kashmiri chilli powder. For a real kick, add a pinch of cayenne pepper.
• Festival Adaptations: These make a fantastic addition to Diwali or Onam snack spreads. They’re always a hit at our family gatherings!

Serving Suggestions

Serve these crispy bitter gourd fries hot! They’re amazing with a simple bowl of rice and dal, or as a tea-time snack with a cup of chai. A side of mint-coriander chutney is also a delicious addition.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They will lose some of their crispiness, but still taste great! Reheating in an air fryer can help restore some of the crunch.

FAQs

Q: What is the best way to reduce the bitterness of bitter gourd?

A: Salting and letting it sit for 10-15 minutes draws out a lot of the bitterness. Squeezing out the liquid afterwards is key!

Q: Can I air fry these instead of deep frying?

A: Yes, you can! Lightly spray the coated bitter gourd with oil and air fry at 375°F (190°C) for about 12-15 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.

Q: What is the difference between using red chilli powder and sambar powder?

A: Red chilli powder provides a straightforward heat, while sambar powder offers a more complex, savory, and slightly tangy flavor profile.

Q: Can I make the batter ahead of time?

A: You can, but the batter is best used immediately. If you do make it ahead, add a splash of water before frying to loosen it up.

Q: What rice varieties work best with this dish when serving as a side?

A: A fluffy basmati rice or a simple steamed rice works wonderfully. You could also try a lemon rice for a bit of extra zing!

Enjoy! Let me know in the comments how yours turn out. I can’t wait to hear from you.