Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Bitter Gourd Chips (Karela Fries)

Bitter gourd - Indian variety (Karela, Kakara kaya)

A perfect side snack, karela chips are crunchy, slightly bitter and spicy. A very different taste compared to potato chips but equally irresistible as an accompaniment to the regular meal of rice and dal.

I usually make them, slowly sauteing in a big pan for half an hour like that, until they turn crispy. Back in Nandyala, deep-frying the thinly sliced rounds of karela is the norm. Thanks to Kay and her recipe, I found a very easy way to make the karela chips without compromising the taste. Baking and broiling. Method is easy and the taste is superb.

karela slices going into the oven


I followed kay’s recipe.
Washed 3 bitter gourds (Karela – Indian variety). Using a mandoline, sliced thin rounds. That’s easy. chuk..chuk.chuk.. Plateful of karela rounds. Tossed them in two teaspoons of peanut oil and sprinkled red chilli-garlic powder, salt, turmeric to my taste (1/2 tsp each). More tossing. Kept them for 15 minutes like that so that karela rounds can absorb the seasonings.
Arranged them neatly in rows, on a foil covered baking tray. Then baked them in a pre heated oven at 375° F for about 10 minutes, another 5 minutes under broil setting to make them extra crispy. I had to watch them closely during the broiling. They turn from crispy to black very fast, I didn’t want that. Total 15 minutes in the oven – the result was crunchy karela chips.

Thanks Kay for this wonderful recipe. Fabulous results without much sweat – Vijay and I both liked them very much.

karela (Bitter Gourd) Chips
Bitter gourd (Karela) Chips.

Karela (Kakara Kaya, Bitter Gourd) Chips with Rice and Sambhar

Karela chips with okra sambhar & rice

Posted by Indira©Copyrighted in Kakara Kaya(Bitter Gourd) (Tuesday January 3, 2006 at 12:50 pm- permalink)
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