I never liked pavakkai / bitter gourd / karela. When my mom used to make pavakkai pitlai or sambar when I was a kid, I used to cry while eating… yes! Its compulsory to eat veggies and we had no choice to say NO to any vegetables cooked. I hate that much. She even does pavakkai varuval, never liked it though. But Vj loves pavakkai , but only this deep fried, crispy pavakkai. So I tried making this few times. I used to think, pavakkai should be having bitterness and used to wash so much times and soak in butter milk or water with lemon juice or tamarind extract and try making this crispy fries. But never got perfect crisp fries. But Vj used to say that the key is to slice thinly and evenly. But I never had a hope to get it perfect. Last week he bought bitter gourd and he himself sliced and showed me. I dint do any so called processes to remove the bitterness. Just made it simply and the result is…
Crisp,evenly fried,very very mild bitterness that is a plus for the fries. I was so happy and wanted to record this recipe here. One of my reader also requested to post Karela recipes, so I thought I should try and post here. So today I did to share with you all and keep this recipe recorded here!
Crispy bitter gourd fries recipe
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 15 mins | Cook time: 25 mins | Serves: 4
Prep Time: 15 mins | Cook time: 25 mins | Serves: 4
Ingredients
Bitter gourd/ pavakkai – 5-6
Rice flour – 3 tblsp
corn flour – 1 tblsp
Sambar powder/red chilli powder – 1 & ½ teaspoon
Turmeric – ¼ teaspoon
Salt – As needed
Water – 1 tblsp(approx.)
Oil – To deep fry
Rice flour – 3 tblsp
corn flour – 1 tblsp
Sambar powder/red chilli powder – 1 & ½ teaspoon
Turmeric – ¼ teaspoon
Salt – As needed
Water – 1 tblsp(approx.)
Oil – To deep fry
Method
- Wash and remove both the tapering ends of the bitter gourd. Slice as thin as possible, mainly all should be even in thickness,so that it gets cooked perfect.
- Mix rice,corn flours, turmeric, sambar powder,salt with the sliced bitter gourds. Sprinkle water and mix evenly. Do not add more.
- Heat oil in kadai and when it is hot, add the karelas in sprinkled way. Make sure none of them are stuck to each other. Cook in medium flame until the bubbles and sounds ceases. It should be golden in colour and light in weight. Drain in paper towel.
Notes
- It was not at all bitter in-spite of the fact that I dint do anything special to remove the bitterness! May be deep frying method wont have much bitterness. Instead, when I tried to so something to remove the bitterness, they were not that crisp!
- Frying in medium flame is must to get cooked evenly and crisp without getting dark in colour.
- Add water only a little to just make the rice flour hold over the bitter gourd.
- Remove any big hard seeds if any in the bitter gourd after slicing. If its tender then no need to worry.
Serve as accompaniment for rice or enjoy as such as chips! You can store it in airtight container and use for 2-3 days.
WOW!!! Crispy pavakkai fry. As usual tempting clicks.
Wow.. Looks very nice.. Good that I have karelas.. Will try tomo…
I needed just the recipe for the bag of bitter gourd sitting in the refrigerator! 🙂
wow, they look so crispy n yummy, not a big fan of karela..but this sure looks good 🙂
They look yummy.. My favorite..
looks crisp and yummy…
Even I prepare this same thing, we call it Kaapi 🙂 Infact when I was a kid I never liked it but slowly now I prefer these 🙂
I too hated pavakkai while growing up but it was a strict rule by my grandmother that you can't skip it. So i used to have it. Now when I read your post, I was reminded of how I used to cry while being forced to eat pavakkai but I remember it fondly, in memory of my grandmother who passed away some years back.
I love karela and wish more people whom I cook for shared my love so that I could make it more often. Good thing this keeps for 2-3 days, I could eat a whole batch by myself 🙂
Looks crispy and perfect..I love pavakkai in any form. Beautiful composition and clicks
As much as I don't like bitter gourd, I like varuval a lot.Nice presentation.
Wish I could make such crispy and amazing looking bitter gourd fries. The pics of your preparation looks stunning.
Deepa
Hamaree Rasoi
wow looks very crispy and yumm.. love them very much
My daughter loves it when I make it this way. I have never used corn flour to it, looks nice and crispy.
Very nicely done, you have used only corn and rice flour, no kadala maavu, all the slices are so evenly coated with the batter too..
this looks yummy ..I love karela, amma makes us pitlai and fries often
We simply love karela !! I make it the same and way and my hubby is the one who cuts 🙂
Wow, they look so crispy..perfectly done!
has come out so well.. The slices are so thin & finely cut.. I love pavakkai & love this 🙂
Ongoing Event: I'm a STAR
Me too posted a bittergourd fry!!Love the addition of sambhar powder-must try!
My hubby's all time favorite. Looks so crunchy and yummy
Raji same pinch.. I did this today:) I make them exactly the way you do except that I add little besan with the mixture and different seasoning. I will post my version soon. This is my son and our family favorite. Since my son is in spring break I did this today for him.
I love pavakkai chips but the others at home do not, so I make it very rarely. I make the same way too except I add a little kadala maavu.
Bittergourd when deep fried will not be as bitter as when its not and hubby is a big fan of these chips but I dont deep fry much on regular basis..but tried to give d same effect by pre boiling n baking..it tastes good n not bitter too..before I forget lemme say they r always a fav at my place
My favorite and I have one in my drafts. I just do not like the old pictures and it is still pending :). Looks crunchy and tempting Raks.
Yummy, cripsy bittergourds….looks absolutely delicious.
see now i think i can eat bittergourd so u get the entire credit..looks amazing n def will try it ..
I love it with curd rice. I used to add little salt with the slices and keep aside for 10 minutes after mixing it well. This way it will leave out water and it will be with very less bitterness.
Myself and aunty make like this for ourself and we love it very much 🙂 lovely clicks as always .
Your pics say it all…Looks amazing.
Your pics are amazing ! Love these crispy fries.
They look awesome…My MIL generally adds a little tamarind paste as well..that gives it a nice spicy tangy taste
This is awesome.. the pics are very inviting.
We r a big fan of bitter gourds and this is a regular at home! its a perfect combo with Curd rice! Yours looks awesome Raks
So crispy n lovely
So crispy n lovely
My mom makes this often and this is the only way in which my husband will eat pavakkai too.. I try to bake instead but nothing equals this deep fried goodness! :)Very tempting pics.
wow..yummy crispy fries
I love this veggie any form…perfect combo with curd rice,love it!!
My favorite veggie and this will taste yum with sambar rice
Crispy,makes me hungry..love this veggie so much.
wow…this looks so crispy n yummy…addition of corn flour gives more crisp n taste rt? i use to bake them but i am tempted so much on seeing yours,so will try this soon…superb clicks!!
I love this dish…make it often with mor khuzhambu…yumm. I add some pepper as well for extra punch.
Platter looks delicious,..specially with the bitter gourd fries,,.
Never liked bittergourd much.. but these fries look as if they have no bitter taste. Nice pics!
Crispy and yummyyyy…
Karela fries look very pretty Raks. WIll make any person who hates karela start loving it.
very crisp and delicious karela fry..
These fries look yummy! Great shape!
even i dont like karela, except when fried. this is a very nice recipe
Love karela and this one looks so tempting Raji! Yumm.. want to try this. May be my kids too will like it this way.Thanks for sharing.
looks crunchy & yum.. i love bitter gourd
wow….yummy n crunchy fry….my sons fav.
Nice way to bring kids to eat bitter gourd…luk crispy and delicious…
These were very good. Thanks for the recipe. Posting it soon
Lovely! Perfect and wonderful recipe:) The photo right above the description is drool worthy.
I simply love bitter gourd fry but as my hubby doesnt like it …I hardly do it…Looks so yum!
My aunt makes this similar type..will try
Crispy chips. looks yum, great clicks Raji.
Baking them in oven at 350 also yields crispy yummy pavakkai chips.
Looks yum :-).
Extremely Good!!!I tried it and it came out the same way as in the picture. It was excellent!!!
Many thanks for the recipe, I made this last night and it was nice and crispy.
cheers
hi i tried this today. it cames out crispy & the taste is too god… tnx a lot…
i tried today.. it came's out crispy and the taste is too gud….. thanks a lot…
Hai i tried it today and i liked this. It came out well thanks for your recipe.
Hi, I am a great fan of your blog and I have tried so many recipes from your blog! It has turned out well and got appreciations too! 🙂 Thanks for it…
By the way can we add curd instead of water to mix with the veggie? As I saw your post where Okra was mixed with curd to bind.
Thanks,
Vardhini
Sure sure you can use curd, makes more crispy 🙂
Hi! This is the first recipe I've tried from your blog. I haven't eaten much karela in my life and didn't think I would like it. But the other day, my husband picked it up while we were grocery shopping… and said – just try a recipe. Looked for some fried karela recipes and zeroed in on yours… and it made for a yummy yummy lunch. Thank you 🙂
Try adding crushed garlic to the mixture and marinate for some time….Just put it in the fridge…..It tastes heavenly.
Don't have corn flour….how to do ?
Just skip it.
hi raks i have tried this bitter gourd fry and rasgulla it has cum perfect 🙂 🙂 thanks a lot for the lovely dishes 🙂
Does it require to be sundried before frying to remove the moisture ?
No need to dry.
If I'm baking the Bittergourd what temp and how ing should I keep to get crispy fries?
I havent tried it. May be 190 deg C ?
This is awesome. No bitter taste. Thanks Raks…
I just tried… They came crisy but still bitter in taste :(((
Is that oil can be used for other dishes
It is always better to not re use oil. It will also have bitter gourd smell. If you are fine with these, you can use for tempering. I suggest you to keep little oil and fry in small batches, tiring but less wastage 🙂
Made this today… It came just awesome crispy taste. We are going to have with dal and chappati. Thanks Raji for publishing this recipe 🙂
Thanks for the recipe. When deep fried in oil does the oil get bitter? Or can I reuse the oil for frying anything else after frying bitter gourd ? Thanks in advance.
Keep less oil and fry in small batches, so that you can discard the oil after using. That's what I do.