Crispy Karela Chips Recipe – Tangy Bitter Gourd Salad with Jaggery

Last Updated on 4 months by Neha Deshmukh

Crispy Karela Chips Recipe – Tangy Bitter Gourd Salad with Jaggery

Hey everyone! If you’re anything like me, you might have a slightly…complicated relationship with bitter gourd (karela). It’s one of those veggies that divides opinion, right? But trust me on this one. This isn’t your grandma’s intensely bitter karela sabzi. This recipe transforms karela into something truly addictive – crispy, tangy, and surprisingly delicious! I first made this for a Diwali get-together and it vanished in minutes. It’s now a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Crispy Karela Chips recipe isn’t just about tackling the bitterness of karela; it’s about creating a flavour explosion! The combination of crunchy chips, sweet jaggery, tangy tamarind, and a hint of spice is just chef’s kiss. It’s a fantastic side dish, a unique salad, and a seriously satisfying snack. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1 cup fried bitter gourd (karela) chips
• 1 medium onion, finely chopped
• 1-2 teaspoons jaggery (adjust to taste)
• ½ – 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon dry tamarind pulp
• 2 teaspoons fresh scraped coconut
• 1 teaspoon chopped coriander
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Bitter Gourd (Karela): The star of the show! Karela’s bitterness varies depending on the variety. I find the long, slender ones are generally less bitter. Don’t skip the frying step – it’s crucial for both texture and reducing bitterness.
• Jaggery: This unrefined sugar adds a lovely sweetness that balances the bitterness beautifully. You can use dark or light jaggery depending on your preference. If you don’t have jaggery, brown sugar is a decent substitute, but it won’t have quite the same depth of flavour. (Around 50-75g if you’re using a scale!)
• Tamarind Pulp: Tamarind provides that wonderful tangy kick. I prefer using dry tamarind pulp as it gives a more concentrated flavour. If you’re using tamarind paste, start with about 1 tablespoon and adjust to taste.
• Coconut: Freshly scraped coconut is best, but unsweetened desiccated coconut will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, you’ll want to prepare your crispy karela chips. Deep-fry thin slices of bitter gourd until they’re golden brown and wonderfully crunchy. Sprinkle with salt while they’re still hot.
2. Once the chips have cooled, give them a good crush. I like to use a mortar and pestle for a rustic texture, but a quick pulse in a food processor or grinder works too – just be careful not to turn it into powder!
3. Now, in a mixing bowl, combine the crushed chips, finely chopped onion, jaggery, red chili powder, tamarind pulp, coconut, coriander, and salt.
4. Give everything a really good mix. Make sure the tamarind and jaggery are well incorporated.
5. And that’s it! Serve immediately and enjoy the explosion of flavours.

Expert Tips

Here are a few things I’ve learned over the years:

• Crispy Chips are Key: Don’t skimp on the frying time! The chips need to be really crispy for the best texture.
• Taste as You Go: Adjust the jaggery and chili powder to your liking. Everyone has a different spice tolerance and sweetness preference.
• Don’t Overmix: Be gentle when mixing everything together. You want the chips to remain somewhat chunky, not completely pulverized.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: My friend Priya loves things hot, so I often add a pinch of cayenne pepper for her. Feel free to experiment with different chili powders too!
• Festival Adaptations: This makes a fantastic Diwali or Holi snack. It’s a little different from the usual sweets, and it’s always a hit. My aunt makes a larger batch for these occasions.

Serving Suggestions

This Karela Chips Salad is incredibly versatile.

• Serve it as a side dish with roti or paratha.
• Enjoy it as a standalone snack with a cup of chai.
• Pack it in a lunchbox for a flavourful and healthy treat.
• It’s also a great addition to a thali!

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. The chips will lose some of their crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best way to reduce the bitterness of karela? Frying is a great start! You can also soak the sliced karela in salted water for about 30 minutes before frying.
• Can I use store-bought tamarind paste instead of pulp? Absolutely! Use about 1 tablespoon of tamarind paste and adjust to taste.
• How do I achieve extra crispy chips? Make sure the oil is hot enough and don’t overcrowd the pan. Fry in batches for best results.
• Can this salad be made ahead of time? It’s best to assemble it shortly before serving to maintain the crispness of the chips. You can fry the chips ahead of time, though!
• What is a good substitute for jaggery? Brown sugar is the closest substitute, but it won’t have the same complex flavour. You could also try maple syrup, but use it sparingly.

Enjoy this unique and flavourful recipe! I hope you give it a try and let me know what you think. Happy cooking!