Bitter gourd fry | Pavakka fry kerala style

Bitter gourd chips | karela chips | crispy bitter gourd fry | pavakka fry | hagalkayi chips | crispy karela | pavakkai varuval |  bitter gourd fry | pavakkai fry| Kerala style pavakka recipe | Kerala bitter gourd fry | pavakkai varuval Check out the Bitter gourd chips recipe and If you like the video pls SUBSCRIBE to my channel. 

KERALA style bitter gourd fry

Bitter gourd marinated in masala and then deep fried in coconut oil is crunchy and tasty fry that tastes best aside for rice varieties and also tea time snacks.  

CHOSE RIGHT RAW bitter gourd

Avoid small karela. Always use a green karela. Use a sharp knife and cut thin slices. Avoid using a mandoline slicer. I prefer to discard the seeds. 

Don’t skip the marination

Marination helps for flavorful pavakka chips. If you fry the bitter gourd immediately it might not get all the flavors. Add the masala of your choice, mix well, and marinate.

HOW TO CHECK IF THE OIL IS AT THE RIGHT TEMPERATURE?

Check the oil temperature by adding a small slice of the hagalkayi. If the raw banana comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.

Coconut oil for frying

Coconut oil gives the best taste but you can use any oil of your choice.

TIPS TO MAKE CRISPY CHIPS

• If the flame is low when you slice the chips, the chips might not turn crisp. Also, chips might turn oily
• If the pavakkai pieces are thick chips not be crispy 

Will the fry stays crisp for days?

Since I didn’t add much flour crisp stays best when consumed immediately. If you are planning to make it ahead and store it for 2 days. Add besan flour and increase rice flour.

INDIAN SAVORY BAKSHANAM

AFTER SCHOOL SNACKS IN TMF

Varuval recipes in TMF

Ingredients 

1 bitter gourd, big

Required salt

3/4 tsp chilli powder

1/4 tsp turmeric powder

1/2 tsp coconut oil

3/4 tsp rice flour

coconut oil, to fry

fey curry leaves

How to make bitter gourd chips with step-by-step pictures 

• First, wash the bitter gourd and wipe it completely 
• Slice a thin disc with a sharp knife

• Press and discard the center portion

• Transfer to a wide vessel

• Furthermore add the required salt,  chilli powder, turmeric powder, and coconut oil; mix well

• Marinate for 1 hour

• Heat coconut oil

• Add rice flour just before frying and mix well

• Check if oil is oil, add pavakkai in batches, and fry

• Flip and fry evenly till the froth subsides and the ssh sound ceases

• Use a perforated ladle and drain the excess oil. Take them out and place them on a colander with a kitchen paper towel

• Repeat and fry all the batches
• Finally, fry curry leaves and mix them with pavakkai

bitter gourd fry

kerala style pavakka fry

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Ingredients

• 1 bitter gourd big
• Required salt
• 3/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coconut oil
• 3/4 tsp rice flour
• coconut oil to fry
• fey curry leaves

Instructions

• First, wash the bitter gourd and wipe it completely
• Slice a thin disc with a sharp knife
• Press and discard the center portion
• Transfer to a wide vessel
• Furthermore add the required salt,  chilli powder, turmeric powder, and coconut oil; mix well
• Marinate for 1 hour
• Heat coconut oil
• Add rice flour just before frying and mix well
• Check if oil is oil, add pavakkai in batches, and fry
• Flip and fry evenly till the froth subsides and the ssh sound ceases
• Use a perforated ladle and drain the excess oil. Take them out and place them on a colander with a kitchen paper towel
• Repeat and fry all the batches
• Finally, fry curry leaves and mix them with pavakkai

Video

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Notes

1. Avoid small karela. Always use a green karela. Use a sharp knife and cut thin slices. Avoid using a mandoline slicer. I prefer to discard the seeds
2. Marination helps for flavorful pavakka chips. If you fry the bitter gourd immediately it might not get all the flavors. Add the masala of your choice, mix well, and marinate
3. Check the oil temperature by adding a small slice of the hagalkayi. If the raw banana comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat
4. Coconut oil gives the best taste but you can use any oil of your choice
5. Since I didn't add much flour crisp stays best when consumed immediately. If you are planning to make it ahead and store it for 2 days. Add besan flour and increase rice flour

TIPS TO MAKE CRISPY CHIPS

1. If the flame is low when you slice the chips, the chips might not turn crisp. Also, chips might turn oily
2. If the pavakkai pieces are thick chips not be crispy

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