Crispy BitterGourd Chips | Pavakkai Chips | Karela Chips

         I am not a big fan of bittergourd,but my dad insist me to have it when ever i get worms in stomach during my childhood days,so i like to have with curd rice only.But Vnd(my hubby) likes pavakkai vathal very much,so i started using bittergourd in my cooking and got this recipe from a booklet and tryed,came out very well and not have much bitterness.You wont belive my 2 year kids have few chips.So i wanted to share with you all.

    

Crispy BitterGourd Fry | Pavakkai Fry | Karela Fry

Recipe Cuisine: Indian  |  Recipe Category: Sidedish
Preparation Time:20 mins  |   Serves: 3 to 4

Ingredients

BitterGourd/Pavakkai-1(medium big)

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Corn Flour-2 tbsp

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Rice flour-1 & 1/2 tbsp

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Sambar pwdr-1 & 1/2 tbsp

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Turmeric-1/4 tsp

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Salt as per taste

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Oil for deep frying

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Method:

1. Cut the bitter gourd into thin slices and soak it with water,tamarind water and salt-1 tbsp for about 20 mins.

2. Now drain the water completely and keep it aside for 2 more mins to remove excess water..
3. In a bowl add all the dry ingredients(corn flour,rice flour,turmeric,sambar pwdr & salt) and mix well.

4. Now add the mixture to the bitter gourd and mix well till it coats nicely.

5. Heat the oil in a wide and when it is hot,sprinkle the chips (make sure none of them stuck each other)and cook it in medium flame until the sound cease and when you tap in the center of the chips you get tap tap sound and not soggy.

6. Once it is golden brown ,drain it and serve hot as a side dish.

Notes:

• Cut the bitter gourd evenly so that it will cook evenly,remove the hard seeds if any.
• Instead of Soaking in the tamarind water you can also add curd but for me tamarind is effective or else you can skip soaking .
• Increase the sambar pwdr as per your spicyness.
• Using a wide pan will minimize the oil usage as we cant reuse the bitter oil.
• Make sure the oil is too hot as it will burnt.
• Make sure the chip retain its green color ,so that you can skip the burning or over cooking(see the pic).