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Fried Karela Chips Bitter Gourd

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Ingredients

Adjust Servings:
3 - 4 karela (bitter gourds)
2 teaspoons salt
2 tablespoons rice flour
2 tablespoons besan flour (chickpea flour or gram flour)
1 teaspoon red chili powder (or more according to taste)

Nutritional information

23.9
Calories
1 g
Calories From Fat
0.2 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
782.6 mg
Sodium
5.2 g
Carbs
2 g
Dietary Fiber
0 g
Sugars
0.9 g
Protein
67g
Serving Size

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Fried Karela Chips Bitter Gourd

Features:
    Cuisine:

    Recipe looks good and simple. Going to try it out now. Silced karela are full moons unless you have sliced the karelas in half and deseeded them and then sliced. Thank you for the receipe.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Fried Karela Chips (Bitter Gourd), Here’s a vegetable that you might not find in your regular grocery store, but Asian and Indian markets usually stock them They’re very bitter unless you use salt to draw as much moisture from them as you can, then they’re quite mild Some people prefer the bitterness These make a great snack or salad garnish and I’ve also seen karela in Indian potato curries and even stuffed I’ve made them substituting regular white flour for the rice flour and they turned out great More addictive than I expected 😳 Time includes the 1-hour moisture-drawing process , Recipe looks good and simple Going to try it out now Silced karela are full moons unless you have sliced the karelas in half and deseeded them and then sliced Thank you for the receipe , I love this! My dad used to make it for me every summer (he and I were the only ones who liked it) They are quite strange, but they do have something really addictive to them I have always liked very strong tasting food, and I would advise that if you are someone who tends to like things rather bland that this is NOT for you!


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    Steps

    1
    Done

    Slice Each Piece of Bitter Gourd Into Fairly Thin Half-Moon Shape. Transfer Them to a Colander and Sprinkle the Salt Over. Shake the Colander to Distribute the Salt Evenly. Leave to Rest For About an Hour or So.

    2
    Done

    Squeeze Out as Much Moisture as Possible from the Bitter Gourd Pieces and Dry Them on Paper Towels. Transfer to a Ziploc Bag or a Big Bowl.

    3
    Done

    Mix the Seasoning Ingredients Together and Sprinkle Over the Pieces. Shake the Bag or Bowl So That the Seasoning Is Distributed Evenly Over the Pieces.

    4
    Done

    Heat the Oil in a Wok, and Fry the Bitter Gourd Pieces in Batches to a Crisp Brown. Drain on Paper Towels and Try not to Eat Them All Like I Just Did.

    5
    Done

    Serve as an Accompaniment With Indian Rice Dishes, or Eat as a Snack.

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    Harper Wilson

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