I never liked pavakkai / bitter gourd.  When my mom used to make pavakkai pitlai or sambar when I was a kid, I used to cry while eating… yes! Its compulsory to eat veggies and we had no choice to say NO to any vegetables cooked. I hate that much. She even does pavakkai varuval, never liked it though

But after marriage my hubby aunty bought pavakkai chips from his native. My MIL told me try this chips. Im not able to escape from that. So, i took only one chips and tried out. Hmmmm really it was awesome. There is no bitterness in that chips. I asked for this chips recipe. She only gave this recipe and i tried out lot of time at my home. Now only planned to share this recipe with you all friends. IMG_20180427_134518Prep Time : 10 mins      Cooking Time : 10 mins

Serves : 2-3

 

Ingredients:

Pavakkai/Bitter Gourd : 2 large size

Red Chilly powder : 1 tsp

Garam masala powder : 1 tsp

Turmeric powder : 1/2 tsp

Curd/yogurt : 1 tbsp

Lemon Juice : 1 tbsp

Besan flour : 2 tbsp

Rice flour : 1 tbsp

Salt to taste

Oil to deep fry

Method:

  1. Wash the bittergourd and pat dry. Slice off the top and tail and then cut the bittergourd into thin rings.
  2. Slice as thin as possible, mainly all should be even in thickness,so that it gets cooked perfect. Take out seeds in the middle of bitter gourd.
  3. Mix all spices. Then add in curd/yogurt and lemon juice. Mix well.
  4. Finally add salt with gram and rice flour. Heat oil to deep fry pavakkai.
  5. Cook in medium heat until the bubbles and sounds ceases. It should be golden in colour and light in weight. Drain in paper towel. Ready to serve.

Pictorials:

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Wash and pat dry pavakkai

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Cut them into thin and equal slices

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Take out seeds from the middle of pavakkai

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Take pavakkai in wide bowl. Add in spice powder

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Now add in curd/yogurt and lemon juice. Mix well

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Now add in besan and rice flour. Mix well to coat all spice and flour.

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Heat oil.Fry pavakkai chips on medium heat

Once it get golden brown in color and light in weight. Take out from oil and drain in paper towel. Ready to serve. IMG_20180427_134822

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