Bitter Gourd (karela) Chips

About Bitter Gourd (karela) Chips

Ingredients

• Bitter gourds (karela), cut into thin roundels 4
• Salt to taste
• Turmeric powder 1 pinch
• Red chilli powder 1 tsp
• Oil for deep frying
• Kissan tomato ketchup to serve

How to Make Bitter Gourd (karela) Chips (Stepwise Photos)

Method

1. Take bitter gourd slices in a bowl, add salt, turmeric powder and red chilli powder and mix well.
2. Heat sufficient oil in a kadai, slide in the bitter gourd slices and deep- fry on medium heat till golden in color. Drain on absorbent paper.
3. Transfer them onto a serving platter and serve with tomato ketchup.

Additional Tips and Tricks

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Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps