≡ Menu

Pavakkai (Bitter Gourd) Chips

Pavakkai_bitter_gourd_chips_1 Bitter gourd is known as ‘Pavakkai’ in Tamil and ‘Karela’ in Hindi. Even though bitter in taste, it is widely used in all Indian cuisines. Bitter gourd has many medicinal benefits and nutrients. In some parts of the world, juice from the leaves of the plant is used as medicine for curing malaria. Bitter gourd is considered as a good medicine for diabetic patients. This also helps to cure blood disorders and eye problems. This contains more beta-carotene than broccoli, more calcium than spinach and more potassium than banana.

Normally children don’t like to eat bitter gourd, but these chips will be liked by all as there is hardly any bitter taste after cooking.

Serves: 2

Cooking time: 45 minutes approximatelyPavakkai_bitter_gourd_chips_2

Ingredients

  • Pavakkai (bitter gourd) – 2 no
  • Lemon juice – 1 table spoon
  • Dry rice flour or corn flour – 1 table spoon
  • Red chilli powder – 1 tea spoon
  • Turmeric powder –  ¼ + ¼ tea spoon
  • Asafetida powder – pinch
  • Salt – as per taste
  • Cooking oil – for frying

Method

Step 1

  • Wash and cut bitter gourd into thin round pieces; add lemon juice, a pinch of salt and ¼ tea spoon turmeric powder; marinate for at least 30 minutes.
  • Drain, squeeze out excess water completely; add salt, ¼ tea spoon turmeric powder, chilli powder, asafetida powder, rice or corn flour, mix well and keep for 10 minutes.

Pavakkai_bitter_gourd_chips_3 Pavakkai_bitter_gourd_chips_4 Pavakkai_bitter_gourd_chips_5

Step 2

  • Deep fry in low flame, spread it on a white paper or kitchen tissue to remove excess oil. Crispy Pavakkai (bitter gourd) chips are ready.

Pavakkai_bitter_gourd_chips_6 Pavakkai_bitter_gourd_chips_7

  • Serve with rice.

Pavakkai_bitter_gourd_chips_8

Tips

  • Marination for 30-45 minutes is a must to remove bitterness.

{ 7 comments… add one }

  • Sum September 8, 2009, 9:50 am

    Hey… nice neat blog…. liked ur recipes too….

  • Kamala September 9, 2009, 10:57 pm

    Thanks Sum… Keep visiting…

  • vino June 11, 2010, 1:54 pm

    your site is excellent for cooking lovers, especially the pictures. when we try something, we try to to sink with your picture.

    I tried pavakai chips, but within few minutes they become soft and were not crispy as first, how can it be corrected?

  • Kamala June 12, 2010, 10:55 am

    @ Vino
    Chips may become soft, if there is more moisture. Either dry it fully to remove moisture before you deep fry or fry in low flame for longer time to make it more crisp.

  • asha June 16, 2010, 2:54 pm

    nice recipe

  • priyadharshini June 16, 2010, 6:26 pm

    i tried it was very very crispy and tasty!!!!!

  • usha srinivas December 2, 2010, 9:08 pm

    thanks

Leave a Comment

Next post:

Previous post: