Karela Chips Recipe, Bitter Gourd Snack

Karela Chips Recipe, Bitter Gourd Snack

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Strong spicy and bitter notes combined with an irresistible crunch make the Karela Chips a total delight to bite into!

It is a multi-flavoured treat that kind of tickles and excites your taste buds. It is made by deep-frying spice-coated slices of karela. The karela must be sliced using a slicer and not a knife, to get uniformly thin slices.

It is then marinated with salt, mixed with masala and deep-fried. Since, we are already marinating in salt, do not add more salt when mixing the spices and flours.

The Karela Chips tastes delightful when relished with a bowl of hot dal rice. While it tastes best when served immediately, you can also cool it completely and store in an airtight container for 3 to 4 hours.

Try other karela based recipes like Karela Paratha or Karela Tikkis .

Karela Chips Recipe, Bitter Gourd Snack recipe - How to make Karela Chips Recipe, Bitter Gourd Snack

Preparation Time:    Cooking Time:    Total Time:     Makes 3 cups
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2 cups thinly sliced bitter gourd (karela) , unpeeled
1 tsp salt
1/2 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp chaat masala
1 tsp hot oil
oil for deep-frying

  1. Combine the karela and salt in a deep bowl and mix well with your hands.
  2. Cover with a lid and keep aside for 30 minutes.
  3. Remove all the excess water by squeezing it very well between your palms.
  4. Add all the other ingredients and 2 ½ tbsp of water and mix very well or till the karela coats the masalas well.
  5. Heat the oil in a deep non-stick pan and deep-fry a few karela slices at a time on a medium flame till they turn crispy and golden brown in colour from all the sides. Drain on an absorbent paper.
  6. Cool slightly and serve or use as required.
Nutrient values (Abbrv) per cup
Energy360 cal
Protein9.7 g
Carbohydrates34.1 g
Fiber13.3 g
Fat20.4 g
Cholesterol0 mg
Sodium929.3 mg


Karela Chips Recipe, Bitter Gourd Snack
 on 14 Feb 18 05:25 PM

Nice one