Vikas Khanna’s Karare Karele | Crispy Karela Chips Recipe

This recipe of karare karele from the celebrity chef Vikas Khanna is so mind-blowing that it even made a karela-hater i.e. me fall in love with this super healthy veggie!

Karare KareleKarela i.e. bitter gourd carries a lot of health benefit and that is quite an established fact; but nothing could make me eat this bitter veggie. I could never come to convince myself to eat something which is so bitter in taste until I discovered this karare karele recipe by chef Vikas Khanna. This dish truly turned me over and now I am an avid fan of karela or karare karele to be specific.

I found this recipe of karare karele in Vikas Khanna’s book ‘My Great India Cookbook’ and it particularly drew my attention as I felt that this recipe can even make karela tasty. But since I was never a big fan of karela, this could never top my to-do list until a friend of mine mentioned one day that she loves karela! This was enough to motivate me and prepare Vikas Khanna’s karare karele the very next day. I was happy that she loved it immensely and keeps complementing me till today. Now once I publish this karare karele recipe, she will also know how easy it was! ;)

Let’s not waste any more time and go straight to the karare karele recipe!


Vikas Khanna's Karare Karele
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Indian
Serves: 4 Servings
Ingredients
  • Karela(bitter gourd) – 4, large
  • Onion – 1, large, finely sliced
  • Freshly grated coconut – 1 & ½ tbsp
  • Rice flour – 2 & ½ tbsp
  • Red chilli powder – ¾ th tsp
  • Fresh curry leaves – 2 medium sprigs
  • Salt to taste
  • Oil for deep frying
Instructions
  1. Wash bitter gourds thoroughly and pat dry. Cut very thinly into discs and remove any bigger seeds.
  2. Spread gourd slices on a large plate and sprinkle salt over them. Mix well and set aside for 5 minutes.
  3. After 5 minutes, squeeze gourds well and pat dry with a kitchen towel. This step is essential to make the fried gourds crispy. Sprinkle with rice flour and toss well.
  4. Heat oil in a deep-frying wok over medium-high heat till it just starts to smoke. Add gourd slices in small batches and deep fry till golden and crisp. Remove and drain on absorbent paper.
  5. Sprinkle the chilli powder over the fried gourd slices and toss well. Set aside.
  6. Now heat 2 tablespoon of oil in a frying pan over medium heat. Add curry leaves, sliced onion and grated coconut. Sauté till curry leaves turn crisp and onions are light golden.
  7. Toss these crispy karela chips with the prepared gourd slices and mix well. Serve hot. Enjoy!


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