Karela Fry / Karela Chips / Bitter Is Better Wale Chips



Even though if you are not a karela admirer, I encourage you to try this recipe. I won't promise you that this doesn't taste bitter but it is surely a likable one. Especially, if you're a dessert person and consume sweets regularly and you think karela is not your thing and I know it's a task to eat it. But let me tell you, bitter is better to your health.. And to all the karela lovers, do I convince you?! Just jump into the recipe, get into your kitchens and make it and enjoy it.. Oh yeah! with the dal chawal, I say! Also, feel free to adjust the spices according to your taste. These tasted perfect for me. Add more if you want them to be spicy. 


To Make this recipe , you'll need : 


Karela  (cut into rings long shaves)
400 gms
Red chilli powder
3 teaspoons
Tumeric  powder / haldi
¼ teaspoon
GG paste (Ginger & Garlic)
½ Tablespoon
Garam masala powder
2 teaspoons
Chaat  masala
1 teaspoon
Rice flour
4 Tablespoons
Corn flour
4 Tablespoons
Chickpea flour / besan
3 Tablespoons
Salt
To taste
Water
1 teaspoon
Oil
As required to deep fry



                                           Method : 


1. To the karela roundles/rings or long shaves, add all the spices, salt and mix well.
2.  Add GG paste and flours and mix well. Add water if needed . 
3. Once the spices along with the combination of flours are nicely coated to the karela pieces , fry it in the hot oil until it attains good color and turn crisp. 
4. Parcel out the karela chips on a paper napkin and enjoy with dal chawal. 
                                       
                                                                     Pictorial :

1. To the karela roundles/rings or long shaves, add all the spices, salt and mix well. 










2.  Add GG paste and flours, mix well. Add water if needed.









3. Once the spices along with the combination of flours are nicely coated to the karela pieces , fry it in the hot oil until it attains good color and turn crisp. 




Tip : Use high smoke point oil for any recipe that calls for deep frying. 
In India, this would refer to canola oil and groundnut oil (use unrefined) 
Why to use Use high smoke point oils? 
Well, higher the fatty acid content, better it performs and it's the healthy way. 







Enjoy! 

Thank you for visiting Blessy's Kitchen :)






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