Bitter gourd chips
Crispy bitter gourd chips with tips to make perfect chips
Servings: 3 cups
Ingredients
- 3 cups thinly sliced bitter gourd
- ¼ cup besan | gram flour | kadalai maavu
- ¼ cup rice flour
- 1 tbsp corn flour
- 1.5 tsp red chili powder
- Salt as needed
- 1 tbsp oil + oil for deep frying
- Little water to mix
Instructions
- Wash and pat dry the bitter gourd.
- Thinly slice the bitter gourd into roundels.
- No need to discard the inner portion.
- Cutting this into very thin slices is the key.
- Add this to a bowl.
- Add the gram flour, rice flour, red chili powder, salt and 1 tbsp hot oil.
- Adding hot oil gives crispiness to the chips.
- At this stage you can add crushed fennel seeds also.
- Mix well.
- Sprinkle little water and mix gently.
- Heat oil for deep frying.
- Fry them in batches.
- Deep fry them till golden brown and the oil sound subsides.
- Take out and drain in a kitchen towel.
- Repeat this for the rest of the bitter gourd mixture.
- Store this in an airtight container.
Video
Notes
1. Adding hot oil while mixing the flours, gives crispiness to the bitter gourd chips.
2. These bitter gourd chips stay crisp for 2-3 days if stored in an air-tight container.
3 . Bitter gourd chips pairs well with sambar rice and rasam rice too.