Bitter gourd chips
1. Bitter gourd – 5 medium-small
2. Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1 tsp
Hing / asafoetida – 1 pinch
Salt – To taste
3. Rice flour – 2 tbsp
Besan / kadala mavu – 2 tbsp
1. Combine bitter gourd pieces with turmeric powder, chilly powder, hing and salt. Set aside for 5 – 10 minutes. Add rice flour and besan. Sprinkle 1 – 2 tbsp water and toss well until the bitter gourd pieces are well-coated with this mixture.
2. Deep-fry the bitter gourd pieces in 3 – 4 batches at medium-high heat until browned, stirring once or twice in between. It takes about 4 – 5 minutes. Crispy and yummy bitter gourd chips are ready! Serve as a snack or with rice and other side-dishes or with curd rice and pickle. Store in an air-tight container for up to 5 – 6 days. Enjoy!
I tried your thakkali theeyal and it came out excellent. Thank u for sharing it. You can bake these pavakka instead of deep frying for a healthier option. Omit both the flours. Add all the spices ,plus little lemon juice ,u have mentioned to 2 tbsps of oil, mix tthe pavakkai pieces and marinanre for 15 mins. Then bake it at 400 F for 10 mins, take it out flip the pieces and bake it again for 10 more mins…thanks a bunch
Thanks for your feedback, Meena! I have posted the recipe for baked pavakka long back. Here’s the link http://www.yummyoyummy.com/2010/04/baked-bitter-gourdpavakka.html
Thanks a lot for taking time to share your version here. I will try it next time.