Go Back
+ servings
Pavakkai chips
Print Recipe
5 from 1 vote

Bitter gourd chips

Crispy bitter gourd chips with tips to make perfect chips
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Accompaniments, Snack
Cuisine: Indian
Keyword: tea time snacks, varuval
Servings: 3 cups
Author: Jeyashri suresh


  • 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


  • 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.



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.