Crispy Karela Chips Recipe – Authentic Indian Bitter Gourd Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Karela Chips Recipe – Authentic Indian Bitter Gourd Snack

Hey everyone! If you’re anything like me, you might have a slightly…complicated relationship with bitter gourd (karela). I remember my dadi (grandmother) always making it, and as a kid, I wasn’t the biggest fan! But trust me on this one – these crispy karela chips are a total game-changer. They’re addictive, crunchy, and surprisingly delicious. They’ve even converted a few karela skeptics in my family! Let’s get cooking.

Why You’ll Love This Recipe

These aren’t your average veggie chips. They’re a classic Indian snack, packed with flavour and a satisfying crunch. This recipe takes a little bit of effort, but the result is so worth it. Plus, it’s a fantastic way to enjoy the health benefits of karela without the intense bitterness. Seriously, you won’t believe how good these are!

Ingredients

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

• 4 large bitter gourd (karela)
• 1 large onion
• 1.5 tbsp freshly grated coconut
• 2.5 tbsp rice flour
• 0.75 tsp red chilli powder
• 2 sprigs fresh curry leaves
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe:

• Oil for Frying: I prefer using groundnut oil (peanut oil) for deep frying these. It has a high smoke point and gives the chips a lovely flavour. Sunflower oil is a good substitute if you have allergies.
• Coconut: Freshly grated coconut is key here. It adds a beautiful sweetness and aroma. In some regions of India, especially in coastal areas, they even use dried coconut flakes rehydrated in warm water!
• Karela Selection: Look for tender, smaller bitter gourds. They tend to have less bitterness. The colour should be a vibrant green, and they should feel firm to the touch. Avoid ones that are overly bumpy or have soft spots.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the bitter gourds thoroughly and pat them dry. Then, slice them thinly into discs – about 1/4 inch thick is perfect. Don’t forget to remove the large seeds!
2. Place the slices on a plate and sprinkle generously with salt. Let them sit for about 5 minutes. This helps draw out some of the moisture and bitterness.
3. Now, gently squeeze the slices to remove the excess liquid. Pat them dry with a kitchen towel – this is important for getting them extra crispy! Toss the dried slices with the rice flour, making sure they’re evenly coated.
4. Heat oil in a wok or deep frying pan over medium-high heat. Carefully fry the karela slices in batches, being careful not to overcrowd the pan. Fry until they turn golden brown and beautifully crisp.
5. Remove the fried slices with a slotted spoon and drain them on paper towels.
6. While the chips are draining, heat 2 tablespoons of oil in a separate pan. Add the fresh curry leaves and sliced onions. Sauté until the onions turn golden brown and fragrant.
7. Finally, add the freshly grated coconut to the pan and sauté for another minute or two until lightly toasted.
8. Combine the sautéed onion-coconut mixture with the crispy karela chips. Toss gently to coat everything evenly. Serve immediately and enjoy!

Expert Tips

• Don’t skip the salting step! It really does help reduce the bitterness.
• Frying in batches is crucial for maintaining the oil temperature and ensuring crispy chips.
• Make sure the karela slices are completely dry before frying to avoid splattering.
• A little patience goes a long way. Don’t rush the frying process.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chilli powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These chips are a popular snack during Diwali! You can package them up as homemade gifts.
• Air Fryer Option: While traditionally deep-fried, you can try air frying for a healthier option. Lightly coat the karela slices with oil and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious!

Serving Suggestions

These crispy karela chips are perfect on their own as a snack with a cup of chai. They also make a fantastic accompaniment to a simple dal and rice meal. My family loves them with a side of mint chutney!

Storage Instructions

These chips are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2-3 days. They may lose some of their crispness over time.

FAQs

Let’s answer some common questions:

• What is the best way to reduce the bitterness of karela? Salting and squeezing out the moisture are the most effective methods. Choosing tender karela also helps!
• Can I use desiccated coconut instead of fresh coconut? You can, but the flavour won’t be quite as vibrant. If using desiccated coconut, rehydrate it in a little warm water before sautéing.
• What type of oil is best for deep frying karela chips? Groundnut oil (peanut oil) is my go-to, but sunflower oil is a good alternative.
• How can I make these chips ahead of time? You can slice and salt the karela ahead of time and store it in the fridge for a few hours. Fry just before serving for the best results.
• Is it possible to skip the rice flour coating? You can try, but the chips won’t be as crispy. The rice flour helps absorb moisture and creates a light, crunchy coating.

Enjoy making these crispy karela chips! I hope they become a favourite in your home, just like they are in mine. Let me know how they turn out in the comments below!