{"id":242,"date":"2006-01-03T12:50:22","date_gmt":"2006-01-03T17:50:22","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=242"},"modified":"2008-02-05T16:55:47","modified_gmt":"2008-02-06T00:55:47","slug":"bitter-gourd-chips-karela-fries","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/01\/03\/bitter-gourd-chips-karela-fries\/","title":{"rendered":"Bitter Gourd Chips (Karela Fries)<\/font>"},"content":{"rendered":"

\"Bitter<\/p>\n

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. <\/p>\n

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 <\/a>and her recipe<\/a>, 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.<\/p>\n

\"karela<\/p>\n

Recipe<\/strong><\/a>:<\/p>\n

I followed kay’s recipe<\/a>.
\nWashed 3 bitter gourds (Karela – Indian variety<\/a>). 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<\/a>, 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.
\nArranged 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.<\/p>\n

Thanks Kay<\/a> for this wonderful recipe. Fabulous results without much sweat – Vijay and I both liked them very much.<\/p>\n

\"karela
\nBitter gourd (Karela) Chips.<\/p>\n

\"Karela<\/p>\n

Karela chips with okra sambhar<\/a> & rice<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72],"tags":[],"class_list":["post-242","post","type-post","status-publish","format-standard","hentry","category-bitter-gourd"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=242"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/242\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}