Ingredients

Karela –250 g

Karela slices –2¼ cup

Salt – 1 tsp

Ginger Paste – 2 tsp

Turmeric – ¾ tsp

Green Chili Paste –1 tsp

Dhania powder – 2 tsp

Jeera Powder – 1 tsp

Hing – ½ tsp

Besan – 2 TBS

Rice powder –1 tsp

Oil for frying – 300 ml

Recipe Yield – 500 ml

 

Process

  • Wash karela and drain the water.
  • Machine cut karela wafers (use 1mm slicer). Or cut with sharp knife and cutting board.
  • For 5 persons batch: mix all the ingredients and fry at once. For larger batch: Use half a bucket of karela slices for each batch.
  • Mix it with all the remaining ingredients.
  • Deep fry at high flame.
  • Fry till they almost stop releasing bubbles and are crispy brown.
  • Remove the chips from oil.
  • Serve hot.
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