“Karathe’ Kachri/ Karela (Hagalkayi/ Bitter Gourd) Chips (Wafers/ Fries)” … KhatHa MeetHa TeekHa Crisp and delicious bitter gourd fries that can be relished as it is during tea time or served at lunch time too … Yummilicious …
** Karathe’ chips is my hubby’s favorite snack and he can have them anytime 24x7 as it is or for lunch. The same Oil is not supposed to be heated again and again while deep frying. However everyone I know uses it at least back to back twice or thrice as wastage is something nobody likes especially when edible oil is so costly. In order to avoid this whenever I deep fry any dishes, I see to it that I bring some bitter gourds prior so that I can fry and store before disposing of the oil. They remain good for a few weeks if prepared and stored well.
** I have posted a few versions before but this one is slightly different I tried out after browsing through various recipes in blogs. Bitter gourds are available in dark green and in lighter green shade, I mostly use the lighter ones as they are less bitter in taste, however you can use any, just see to it that you buy them fresh and that they are tender within and firm without being soft or soggy to get the best crisp chips. I will also be sharing a common link at the bottom of this recipe, which you may browse through for other variations.
** Here is my simple method of preparing “Karathe’ Kachri/ Karela (Hagalkayi/ Bitter Gourd) Chips (Wafers/ Fries)” …
** Ingredients :
Bitter Gourd/ Karathe’/ Karela/ Hagalkayi : 3-4 large sized.
Corn Flour : 3 tblsp
Besan/ Bengal Gram Flour/ Chane Peeta : 4 tblsp
Turmeric/ Haldi Powder : ½ tsp
Hing/ Asafoetida Powder : ½ tsp
Rice Flour/ Tandla Pitti : 2 tblsp
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Powder : 2 tsp
Malvani Masala Powder : 1 tblsp
Amchur/ Raw Mango Powder : 1 tsp
Kala Namak/ Meeta/ Salt : to taste
** Edible oil for deep frying, I have used Sunflower Oil.
** Wash and wipe dry the bitter gourds; there should not be any trace of water. Slice off both sides of the edge portions and then cut them into 1/8 thick slices horizontally (roundels). You can use a wafers slicer to get evenly thick slices which is important.
** Add all the remaining ingredients into a bowl and toss well until they are mixed well. Combine this mixture with the bitter gourd slices and toss them all together so that the powder gets coated to the bitter gourds. DO NOT ADD WATER.
** Meanwhile heat required amount of Oil in a thick bottomed kadai, when hot add in the prepared and kept bitter gourd slices and fry on medium heat till crisp and done. Do not over crowd the slices in kadai, there should be enough place for frying well.
** When crisp and done remove with a ringed/ slotted spatula draining off excess oil back into kadai. Place them on absorbent paper for excess oil to drain off. Fry the remaining bitter gourds in batches until all are crisp fried and done.
** Let the fried Bitter Gourd Chips cool down completely after which they are ready to be served. You can store them in air tight container easily for 2-3 weeks and they remain good. A boon if handy to be served during lunchtime or if guest drop in unannounced.
** “Karathe’ Kachri/ Karela (Hagalkayi/ Bitter Gourd) Chips (Wafers/ Fries)” are done and ready to be served. If you like spicy slight bitter taste then you can relish these as it is during tiffin or as a snack when friends drop in along with some hot coffee/ tea.
** Karathe Kachri is very famous these days and is now readily available in sweets/ savories shops. I was amazed to see that people bought them in large packets to store through weekends and felt that I must try this particular method at home.
** After a few trials I found this one close to the ones that are available in stores. You can cut down on spice level or increase the same too as is individual choice. You can use any salt, I just love adding kala namak as it healthier considered to table salt.
** Inclusion of Malvani Masala Powder is Optional, I have used store bought ones, readily available in Mumbai almost in every grocery store. I have somehow grown to love this aromatic flavored powder and love mixing it along with chilly powder in dishes.
** Do give this variation of karathe’ chips a try, It is very convenient to carry when travelling and I did so a few years back when I went on a train journey and it was boon when the hotel we stayed did not serve good food, so we just had this as snack.
** You can try out this during this Diwali/ Deepavali festive season as it will definitely come handy when you need to serve something crisp as an accompaniment for lunch/ dinner. It will save time without having to toil all the time in kitchen, so go for it.
** Sharing a common link below to all “Karathe’/ Bitter Gourd” recipes in Blog, they include curries, fries and many more which you may browse through in leisure ….
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