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.
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.
