Crispy Karela Chips Recipe – Easy Bitter Gourd Fry

Last Updated on 4 months by Neha Deshmukh

Crispy Karela Chips Recipe – Easy Bitter Gourd Fry

Hey everyone! If you’re anything like me, you might have a bit of a love-hate relationship with bitter gourd (karela). It’s so good for you, but that bitterness… well, it can be a challenge! But trust me on this one – these crispy karela chips are a total game-changer. They’re addictive, crunchy, and honestly, you barely even notice the bitterness. I first made these trying to sneak some veggies into my kids’ snacks, and they were a hit! Let’s get cooking.

Why You’ll Love This Recipe

These aren’t your grandma’s boiled karela (no offense, Grandma!). We’re transforming bitter gourd into something seriously snackable. These chips are:

• Super Crispy: Seriously, the crunch is satisfying.
• Flavorful: The spice blend perfectly balances the bitterness.
• Easy to Make: Don’t let the “karela” scare you – it’s a straightforward recipe.
• A Healthy-ish Snack: You’re getting a dose of goodness with every bite!

Ingredients

Here’s what you’ll need to make a jar of these delightful chips:

• 2 medium bitter gourd
• 1 tbsp corn flour (makki ka atta)
• 1 tbsp gram flour (besan)
• ½ tsp turmeric powder (haldi)
• 1 tbsp rice flour
• 1 tsp Kashmiri red chilli powder
• Salt to taste
• 1 tsp aamchur powder (dry mango powder)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little notes to help you get the best results:

• Bitter Gourd (Karela): This superfood is packed with vitamins and antioxidants. It’s fantastic for managing blood sugar levels and boosting immunity. Don’t be intimidated by the name!
• Corn Flour: This helps create a light and crispy coating. You can also use cornstarch.
• Gram Flour (Besan): Adds a lovely nutty flavor and helps bind the coating.
• Kashmiri Red Chilli Powder: This is the secret to that beautiful vibrant red color without adding too much heat. It’s milder than regular chilli powder. If you can’t find it, you can use regular chilli powder, but reduce the amount slightly.
• Aamchur Powder: This adds a lovely tangy flavor that cuts through the bitterness. It’s made from dried unripe mangoes.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, wash and dry your bitter gourds. Using a slicer (or a sharp knife!), slice them into slightly thick rounds – about 3-4mm thick. Even slices mean even cooking!
2. In a bowl, add the sliced bitter gourd, corn flour, gram flour, rice flour, turmeric powder, Kashmiri red chilli powder, aamchur powder, and salt.
3. Gently mix everything together. Don’t squeeze the bitter gourd, just coat it lightly. We want the coating to stick, not make it mushy.
4. Heat oil in a pan over medium heat. You’ll know it’s ready when a tiny piece of batter sizzles immediately.
5. Fry the coated bitter gourd slices in batches. Don’t overcrowd the pan, or the oil temperature will drop and they won’t get crispy.
6. Stir occasionally and fry until golden brown and crispy – about 3-5 minutes per batch.
7. Remove the chips with a slotted spoon and drain them on paper towels.
8. Let them cool completely before storing. This is important – warm chips will get soggy!

Expert Tips

Want to take your karela chips to the next level? Here are a few tricks I’ve learned:

• Reducing Bitterness: After slicing, you can sprinkle the bitter gourd with salt and let it sit for 15-20 minutes. This draws out some of the bitterness. Rinse and pat dry before coating.
• Maximum Crispiness: Make sure the oil is hot enough! And don’t overcrowd the pan.
• Oil Temperature Control: If the chips are browning too quickly, lower the heat. If they’re not browning at all, increase it.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Simply use a gluten-free flour blend in place of the rice flour.
• Spice Level: Adjust the amount of Kashmiri red chilli powder to your liking. My friend Priya likes to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: These make a fantastic Diwali snack. They’re also great for any festive gathering.

Serving Suggestions

These crispy karela chips are amazing on their own! But they’re also fantastic with:

• A cup of masala chai
• As a side dish with dal and rice
• Sprinkled with a little chaat masala for extra zing

Storage Instructions

Store cooled chips in an airtight container at room temperature. They’ll stay crispy for about 3-4 days, but honestly, they never last that long in my house!

FAQs

Got questions? I’ve got answers!

1. How can I reduce the bitterness of karela?

Sprinkling the sliced karela with salt and letting it sit for 15-20 minutes helps draw out some of the bitterness.

2. What is the best way to slice bitter gourd for chips?

A slicer is ideal for even cuts, but a sharp knife works too. Aim for slices about 3-4mm thick.

3. Can I air fry these karela chips instead of deep frying?

You can try! Lightly spray the coated slices with oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.

4. How long do these chips stay crispy?

About 3-4 days if stored in an airtight container at room temperature.

5. What is aamchur powder and can I substitute it?

Aamchur powder is made from dried unripe mangoes and adds a tangy flavor. If you don’t have it, you can substitute with a squeeze of lemon juice, but it won’t be quite the same.

Enjoy your crispy karela chips! Let me know in the comments how they turn out for you. Happy cooking!