Bitter Gourd in English, Karela In Hindi, HagalKayi In Kannada, Pavakkai in the Tamil language, though it has innumerable health benefits, it is not liked by all. I have shared an interesting method to eat this bitter gourd, that is in the chips form. Even kids will have a handful of chips and never complain about its bitter taste. Not only during teatime, I sometimes have it with Sambar Sadham or Curd Rice too. If making in large batches, I suggest baking the chips for 10 mins for lasting crispiness. Also, I have shared this Pavakkai Chips with step by step pics, a short youtube video and if you like it, don’t forget to subscribe to my channel.
I have shared an interesting method to eat bitter gourd, in the chips form ie., Bitter gourd chips recipe / Pavakkai Chips. Even kids will have a handful of chips and never complain about its bitter taste.
- 1/4 Kg Bitter Gourd
- 1/8 Cup Corn flour
- 1/8 Cup Rice Flour
- 2 tbsp Besan Flour
- 1.5 tsp Chilli Powder
- 1/2 tsp Pepper Powder
- 1 tsp Sambar Powder
- 1/2 tsp Ginger Garlic Paste Link to Homemade ginger garlic paste
- 1/2 tsp Crushed Cumin Seeds
- Salt As Required
- Oil For deep frying
First, measure and keep all the ingredients ready. Wash the bitter gourd well and slice it evenly. Don't squeeze the veggie, else it leaves the water and the chips become soggy.
To a wide bowl, add the sliced bitter gourd, cornflour, rice flour, besan flour and ginger - garlic paste. Then add chilli powder, pepper powder, sambar powder, crushed cumin seeds and required salt.
Sprinkle very little water (don't pour the water) and mix everything gently. Ensure all the bitter gourd slices are coated in spice powders well.
Heat oil in a pan / kadai and add the bitter gourd slices. Fry till golden colour on both sides, until the shhhhhhh sound ceases. Fry it in batches and drain it in a kitchen towel. Once cooled store it in an airtight container. If making in large batches, I suggest baking it hereafter for lasting crispiness (refer tips section given above for the procedure).
Enjoy this Pavakkai Chips during teatime.
Tips for Bitter Gourd Chips Recipe
- Use fresh/firm bitter gourd to get a tasty Pavakkai Chips. Don't use the one with yellow or pale coloured skin.
- Never squeeze the bitter gourd before mixing with spice powders, otherwise, the veggie leaves the water and the chips become soggy.
- Also slice the bitter gourd evenly, not too thick or too thin, a medium thickness is enough.
- Adjust chilli and pepper powder as per spiciness required for this bitter gourd chips recipe.
- For more crispiness, pour 1 tbsp of hot oil to the chips mixture, before frying.
- Always fry the chips in medium-high heat, not low flame. Adjust the flame accordingly.
- If preparing in large batches, after the frying, I suggest baking the chips. The procedure is as follows - spread the chips in a tray and bake it for 10 mins at 170c in the preheated oven.