Ingredients
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1/2 kg small fresh bitter gourd (karela)
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Fortune Kapasia Oil (for deep frying)
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2 tsp oil (for the spice mix)
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3 tsp coriander powder
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2 tsp chili powder
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1 tsp turmeric powder
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1/2 tsp asafoetida (hing)
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1 tsp dry mango powder (amchur)
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2 tsp sugar
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Salt to taste
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1/2 cup gram flour (besan)
About
Imagine biting into a shatteringly crisp, golden chip where the initial crunch instantly gives way to a burst of spicy chili, tangy amchur, a hint of sweet sugar, and the beautiful, earthy bitterness of karela. I created these Karela Na Khadkhadiya to deliver an absolute riot of textures and flavors in your mouth. The dry besan coating locks in an intense, addictive crunch that stays flawless in your tiffin all day long. Just one bite of this sweet, spicy, and bitter harmony alongside soft, comforting dal rice, and you will want to head straight to the kitchen to make a batch right now!
Nutrition
These crispy chips provide a fantastic way to enjoy the blood-sugar-regulating benefits of bitter gourd, along with a protein boost from the gram flour. Estimated values per serving (based on 4 servings):
* Calories: 180 kcal
* Protein: 4g
* Carbohydrates: 15g
* Fat: 12g
Steps
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1
Done
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Wash the small fresh bitter gourds thoroughly and dry them completely. |
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2
Done
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Cut the bitter gourds from the center and scoop out all the seeds. |
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3
Done
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Thinly chop all the bitter gourds. |
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4
Done
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Transfer the chopped karela to a bowl, add salt, and leave it aside for 15 minutes so the karela oozes out excess water. |
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5
Done
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Squeeze the bitter gourd tightly to extract the excess water and place the squeezed pieces into another clean bowl. |
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6
Done
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To the squeezed karela, add 2 tsp oil, coriander powder, chili powder, turmeric powder, asafoetida, dry mango powder, sugar, and additional salt if required. Mix everything well. |
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7
Done
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Add the gram flour (besan) to the bowl and mix again thoroughly. The mixture should remain dry (do not add water) to ensure the karela turns out crispy. |
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8
Done
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Heat Fortune Kapasia Oil in a pan and deep fry the coated bitter gourd on a medium to high flame until golden and crispy. |
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9
Done
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Enjoy immediately with dal and rice, or pack them in a tiffin to stay fresh and crunchy all day. |
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10
Done
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Zero-Waste & Substitutes * Zero-Waste: The bitter gourd juice squeezed out in step 5 is highly nutritious. Instead of discarding it, you can drink it immediately as a health shot or use it to knead your daily roti dough. * Substitutes: If you don't have dry mango powder (amchur), a dash of fresh lemon juice squeezed over the top just before serving will provide the necessary tang. To avoid refined sugar, swap in a pinch of jaggery powder to balance the bitterness. |
