Crispy Bitter Gourd Chips Recipe – Indian Snack & Side Dish

Last Updated on 2 months by Neha Deshmukh

Crispy Bitter Gourd Chips Recipe – Indian Snack & Side Dish

Hey everyone! If you’re anything like me, you sometimes crave a snack that’s a little…different. Something crunchy, flavorful, and maybe even a tiny bit challenging! That’s where these crispy bitter gourd chips come in. I remember the first time my dadi (grandmother) made these for me – I was hesitant, to say the least! But one bite, and I was hooked. They’re seriously addictive.

Why You’ll Love This Recipe

These aren’t your average chips. They’re a fantastic way to enjoy bitter gourd (karela) if you usually shy away from it. The frying process mellows out the bitterness, leaving you with a delightfully crispy, spiced snack. Plus, they’re perfect for a rainy afternoon with a cup of chai, or as a side with a comforting sambar rice. Trust me, you’ll be reaching for more!

Ingredients

Here’s what you’ll need to make these amazing chips:

• 2 bitter gourd (karela)
• ½ cup wheat flour (approx. 60g)
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander seeds powder
• ½ tsp garam masala powder
• ½ tsp fennel seeds powder
• Salt to taste
• Water to sprinkle
• Cooking oil for deep frying

Ingredient Notes

Let’s talk about these ingredients for a sec. Bitter gourd is a nutritional powerhouse, packed with vitamins and antioxidants. It’s fantastic for managing blood sugar levels, which is why it’s so popular in Indian cuisine.

Now, about the spice level! I’ve used 1 tsp of red chilli powder here, which gives a nice warmth. But feel free to adjust it based on your preference – some families like it really spicy!

And a little secret for extra crispness? Adding 1-2 tablespoons of rice flour (approx. 15-30g) to the wheat flour. It really does make a difference! Fennel powder (saunf powder) adds a lovely aromatic touch, but if you can’t find it, you can skip it – the chips will still be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the bitter gourds thoroughly. Then, thinly slice them – you want them about 1/8 inch thick. Transfer the slices to a large bowl.
2. Now, add the wheat flour, ginger garlic paste, red chilli powder, coriander powder, garam masala, fennel powder, and salt to the bowl with the bitter gourd. Don’t add any water yet! We want to coat the slices with the dry spices first.
3. Using your hands, gently mix everything together. Then, sprinkle just enough water – a tablespoon at a time – to lightly coat the bitter gourd slices with the flour-spice mixture. You don’t want a paste, just a light coating. Let this mixture rest for about 10 minutes. This helps the flavors meld and the coating stick.
4. While the mixture rests, heat up your cooking oil in a deep frying pan or wok. You’ll need enough oil for the chips to float. Test the oil temperature by dropping in a tiny piece of the mixture – it should sizzle and rise to the surface immediately.
5. Carefully fry the coated bitter gourd slices in batches. Don’t overcrowd the pan, or the oil temperature will drop and the chips won’t get crispy. Fry until they’re golden brown and crispy, usually about 3-4 minutes per batch.
6. Remove the fried chips with a slotted spoon and drain them on paper towels. This gets rid of any excess oil.
7. Serve immediately while they’re hot and crispy!

Expert Tips

• Reducing Bitterness: Salting the sliced bitter gourd and letting it sit for 15-20 minutes before rinsing can help draw out some of the bitterness.
• Oil Temperature: Maintaining the right oil temperature is key. If it’s too low, the chips will be soggy. If it’s too high, they’ll burn.
• Don’t Overcrowd: Seriously, fry in batches! It makes all the difference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Swap the wheat flour for a gluten-free flour blend, like a mix of rice flour and potato starch.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ tsp or omit it altogether.
  • Medium: Stick with the 1 tsp red chilli powder.
  • Hot: Add ¼ tsp cayenne pepper or a pinch of green chilli powder.
• Festival Adaptations: These make a fantastic Diwali snack! My aunt always makes a huge batch for the festivities.

Serving Suggestions

These chips are amazing on their own, but they’re even better with:

• Sambar rice
• A bowl of yogurt
• A cup of hot chai
• As a side with dal and rice

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty!

FAQs

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

Salting the sliced bitter gourd and letting it sit for 15-20 minutes before rinsing is a great trick. You can also blanch it briefly in boiling water.

Can I make these chips ahead of time?

It’s best to fry them just before serving for maximum crispness. However, you can prepare the spiced bitter gourd mixture ahead of time and store it in the fridge for a few hours.

What kind of oil is best for deep frying these chips?

Groundnut oil (peanut oil) or vegetable oil are good choices. They have a high smoke point and a neutral flavor.

Can I bake these instead of frying?

You can try baking them, but they won’t get as crispy as fried chips. Toss the coated bitter gourd slices with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

What is fennel powder and where can I find it?

Fennel powder (saunf powder) is made from ground fennel seeds. You can find it at most Indian grocery stores or online.

Enjoy these crispy, flavorful chips! Let me know in the comments how they turn out for you. Happy cooking!