KERALA style bitter gourd fry
Bitter gourd marinated in masala and then deep fried in coconut oil is crunchy and tasty fry that tastes best aside for rice varieties and also tea time snacks.
CHOSE RIGHT RAW bitter gourd
Avoid small karela. Always use a green karela. Use a sharp knife and cut thin slices. Avoid using a mandoline slicer. I prefer to discard the seeds.
Don’t skip the marination
Marination helps for flavorful pavakka chips. If you fry the bitter gourd immediately it might not get all the flavors. Add the masala of your choice, mix well, and marinate.
HOW TO CHECK IF THE OIL IS AT THE RIGHT TEMPERATURE?
Check the oil temperature by adding a small slice of the hagalkayi. If the raw banana comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Coconut oil for frying
Coconut oil gives the best taste but you can use any oil of your choice.
TIPS TO MAKE CRISPY CHIPS
If the flame is low when you slice the chips, the chips might not turn crisp. Also, chips might turn oily If the pavakkai pieces are thick chips not be crispy
Will the fry stays crisp for days?
Since I didn’t add much flour crisp stays best when consumed immediately. If you are planning to make it ahead and store it for 2 days. Add besan flour and increase rice flour.
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Ingredients
1 bitter gourd, big Required salt 3/4 teaspoon chilli powder 1/4 teaspoon turmeric powder 1/2 teaspoon coconut oil 3/4 teaspoon rice flour coconut oil, to fry fey curry leaves
How to make bitter gourd chips with step-by-step pictures
First, wash the bitter gourd and wipe it completely Slice a thin disc with a sharp knife
Press and discard the center portion
Transfer to a wide vessel
Furthermore add the required salt, chilli powder, turmeric powder, and coconut oil; mix well
Marinate for 1 hour
Heat coconut oil
Add rice flour just before frying and mix well
Check if oil is oil, add pavakkai in batches, and fry
Flip and fry evenly till the froth subsides and the ssh sound ceases
Use a perforated ladle and drain the excess oil. Take them out and place them on a colander with a kitchen paper towel
Repeat and fry all the batches Finally, fry curry leaves and mix them with pavakkai
