Ingredients
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Bitter Gourd (Karela cut into thin slices)
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Salt as per taste
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1/2 Tsp Turmeric powder (Haldi)
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Red Chilli Powder (as per taste)
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1 Tsp Coriander Powder (Dhaniya Powder)
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Pinch of Asafoetida Powder (Hing)
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1 Tsp Dry Mango Powder (Amchur Powder)
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2 Tbsp Gram Flour (Besan)
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1 Tbsp Rice Flour (Chawal ka atta)
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2-3 spoon Oil
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1 spoon Water
About
Crispy karela rings offer a tasty twist to the traditional bitter gourd, popular in Indian cuisine. The soaking process helps to reduce the bitterness, making the rings more palatable. These crunchy delights make for a flavorful snack or side dish, perfect for enjoying with a tangy dipping sauce.
Steps
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1
Done
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Slice karela, remove ends, and soak in salt for 30 min to reduce bitterness. |
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2
Done
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Dab dry on tissue paper, then mix with turmeric, red chili powder, coriander powder, asafoetida, and amchur. |
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3
Done
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Add gram flour, rice flour, and oil, mixing well. |
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4
Done
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Pour in 1 tbsp water to bind the spices. |
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5
Done
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Heat oil in a pan, place marinated karela rings, cook until crispy and golden, flipping once. Serve hot. |
