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.
Bitter Gourd Chips Recipe | Pavakkai Chips
- 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.