Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe is very easy to make and the crispiness lasts for a long time. I always wondered how some chips like what we get from Ananda bhavan hotels have it’s crispiness for more days and tastes great. Finally I found the answer from this blog and tried the recipe which it came out really good.

I have already posted bitter gourd chips recipe before with a light variation and it also tastes equally awesome. But that time I do not know how to keep its crispiness for a long time. No I got to know the secret and hereafter I do not really need to worry about that. So do try this bitter gourd chips recipe and let me know how it does turned to you.

If you little girls like me to try out the other bitter gourd recipes from this blog like

• Bitter gourd Pulao
• Bitter gourd poriyal
• Bitter gourd Pulikuzhambu
• Moru moru pavakkai varuval
• Stuffed bitter gourd

With no further delay let us go to the recipe of crispy bitter gourd chips

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Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe

Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe is very easy to make and the crispiness lasts for a long time. I always wondered how some chips like what we get from Ananda bhavan hotels have it's crispiness for more days and tastes great.

Course Snack

Cuisine Indian

Keyword crispy bitter gourd chips, pavakkai chips

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Akila

Ingredients

• Bitter gourd - 2 big
• Corn flour - 2 tbsp + 2 tbsp
• rice flour - 2 tbsp
• gram flour - 1/2 tbsp to 3/4 tbsp
• chili powder - 1/2 tbsp
• cumin powder - 1/2 tsp
• coriander powder - 1/4 tbsp
• fennel seeds powder - 1/4 tsp
• salt as per taste
• water - little

Instructions

• Wash The Bitter gourd and cut the two ends of them.
• Let them dry out and cut them into equal sizes. The slices of bitter gourd should neither be too thick nor too thin.
• Transfer the bitter gourd to mixing bowls and add 2 tbsp of corn flour and keep the remaining 2 tbsp of cornflour which need to be used at the later stage for dusting.
• Add the two tablespoon of rice flour, gram flour, cumin powder, coriander powder, chili powder, fennel seeds powder and salt.
• Mix them all together nicely pouring very little water. Add Only tablespoons of water at equal intervals of time and not more than 3 to 4 tbsp of water. If you add more water, the the bitter gourd becomes soggy and you won't get the crispiness properly. Also you should not add the water all at once. You should add it little by little only.
• Once you have mixed all the powders and when the powders or coated well on the bitter of gourd let it rest for 15 to 20 minutes of time.
• After 20 minutes add the remaining 2 tablespoons of corn flour and mix them together. Do not add any water at the stage. Just dust the flour and let it coat properly and evenly. Let it rest again for another 10 minutes.
• Meanwhile take a heavy bottom pan and add enough oil for frying the bitter gourd.
• Once the oil is hot enough and the bitter gourd little by little and in batches. Do not add all Bitter gourd together since they may stick together and you will not get the crispiness properly.
• Fry them in medium Flame and fry till the ssshhhh... sound ceases. Also keep rotating the bitter gourds for even frying.
• Now filter the oil and remove it. Follow the same for the other batches of of the bitter gourd.
• In this stage itself bitter gourd have enough crispiness. But this crispiness lasts for few day only.
• But in case if you want to store the bitter gourd for more than a week then bake them for 10 minutes at 350 Fahrenheit in a preheated oven.
• This ensures the long-lasting crispiness of the bitter gourd. If you store this chips in a air tight container you can have the crispiness for more than a week.
• Munch the bitter gourd chips whenever you want.
• Crispy Bitter gourd chips is ready

Notes

Check the below notes 

step by step instructions of Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style

Ingredients

• Bitter gourd – 2 big
• Corn flour – 2 tbsp + 2 tbsp
• rice flour – 2 tbsp
• gram flour – 1/2 tbsp to 3/4 tbsp
• chili powder – 1/2 tbsp
• cumin powder – 1/2 tsp
• coriander powder – 1/4 tbsp
• fennel seeds powder – 1/4 tsp
• salt as per taste
• water – little

Method to prepare Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style recipe

Wash The Bitter gourd and cut the two ends of them.

Let them dry out and cut them into equal sizes. The slices of bitter gourd should neither be too thick nor too thin.

Transfer the bitter gourd to mixing bowls and add 2 tbsp of corn flour and keep the remaining 2 tbsp of cornflour which need to be used at the later stage for dusting.

Add the two tablespoon of rice flour, gram flour, cumin powder, coriander powder, chili powder, fennel seeds powder and salt.

Mix them all together nicely pouring very little water. Add Only tablespoons of water at equal intervals of time and not more than 3 to 4 tbsp of water. If you add more water, the the bitter gourd becomes soggy and you won’t get the crispiness properly. Also you should not add the water all at once. You should add it little by little only.

Once you have mixed all the powders and when the powders or coated well on the bitter of gourd let it rest for 15 to 20 minutes of time.

After 20 minutes add the remaining 2 tablespoons of corn flour and mix them together. Do not add any water at the stage. Just dust the flour and let it coat properly and evenly. Let it rest again for another 10 minutes.

Meanwhile take a heavy bottom pan and add enough oil for frying the bitter gourd.

Once the oil is hot enough and the bitter gourd little by little and in batches. Do not add all Bitter gourd together since they may stick together and you will not get the crispiness properly.

Fry them in medium Flame and fry till the ssshhhh… sound ceases. Also keep rotating the bitter gourds for even frying.

Now filter the oil and remove it. Follow the same for the other batches of of the bitter gourd.

In this stage itself bitter gourd have enough crispiness. But this crispiness lasts for few day only.

But in case if you want to store the bitter gourd for more than a week then bake them for 10 minutes at 350 Fahrenheit in a preheated oven.

This ensures the long-lasting crispiness of the bitter gourd. If you store this chips in a air tight container you can have the crispiness for more than a week.

Munch the bitter gourd chips whenever you want. Crispy Bitter gourd chips is ready.

Notes

1. Try tho slice the bitter gourd evenly for even frying.
2. Do not slice them too thick or too thin.
3. Baking at the last stage makes the bitter gourd stay crisp for a longer time. Though it is not mandatory, you can store them for longer days with the same crispiness.
4. Instead of water you can add curd or buttermilk also.
5. Once you have added the flours and spices, just sprinkle very little water just to bring them all together not more than that, as the bitter gourd becomes soggy and you won’t get the crispiness and also it may absorb more oil.

The post Crispy Bitter gourd chips | Pavakkai chips Ananda Bhavan Style appeared first on Learning-to-cook.

Ingredients

• Bittergourd – 4
• Onion – 1
• Mustard seeds – a pinch
• Urud dal – 1/2 tsp
• Dry Red Chillies – 2
• Turmeric powder – a pinch
• Curry leaves – few
• Oil – 2 tsp
• Salt as per taste
• Little water (optional)

Method

• Wash and cut bitter gourd and onion in to small pieces.
• In a kadai, add 1 tsp oil, and when hot add mustard seeds, urud dal and fry till urud dal becoms light brown.

• Add onion, red chillies and curry leaves.

• When onion becomes translucent, add the bitter gourd and start frying it.

• After 5min, sprinkle little water. (Do not add more). Add required salt to taste.
• Add another 1 tsp oil, fry and add turmeric powder and close the kadai with a lid.

• Stir the bitter gourd, in 2 minutes interval and take care not to over fry it.
• Check whether the bitter gourd are cooked, by smashing one piece in hand.

• When cooked, switch off, and serve it as a side dish for Rasam Rice or Sambar rice.

This goes to my event
Dish Name Starts with P

The post Pavakkai Poriyal / Bitter gourd Stir fry appeared first on Learning-to-cook.

Here comes the recipe now…

Ingredients

• Pavakkai/Bittergourd/Karela – 4
• Onion – 1 big (Shallots – 10 to 12, Kuzhambu will be more tasty, when shallots are used) (cut into small pieces)
• Tamarind – 1 lemon size
• Jaggery/Sugar – 1/2 lemon size (1 tsp sugar)
• Grated Coconut – 1/2 cup
• Red chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chana dhal – 1/2 tsp
• Urud dhal – 1/2 tsp
• Coriander seeds – 2 tsp
• Red Chilli – 2 to 3
• Pepper – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Curry leaves – a handful
• Salt – as per taste
• Water – 3 cups (can be adjusted according to the need)
• Oil – 4 tsp

• Soak the Tamarind in 1 cup hot water.
• Cut the Bittergourd in to small slices. (if you dont like the bitterness, soak the vegetable in salt water for 30 to 40 minutes and wash well. But it is not a healthier part and so i didnt do like that.)
• In a kadai or pan, add the Bitterourd and start frying with l tsp oil till it becomes light brown color (Dont fry too much) and pour the tamarind extract and allow to cook. When it starts boiling, keep the flame in simmer and let the gravy thickens.
• In a mixie, add the grated coconut, coriander seeds, pepper seeds, cumin seeds, fenugreek seeds and make it to a paste by adding little water. (dont add more water)
• In a kadai, add oil, urud dhall, channa dhall, curry leaves, and fry them for 2 to 3 mts.
• Add the shallots or onion and fry till they becomes transparent.
• Add in the Tamarind gravy with BG to this and add the salt, coriander powder, chilli powder and grinded paste and allow to cook in medium fame adding 2 more cups of water.
• Add the jaggery and cook for another 10 minutes and switch off the stove.
• Meanwhile, prepare the tampering, by adding 2 tsp oil in a small kadai, add curry leaves and red chilli and pour this to the gravy and serve hot with rice.

                                        

The post Pavakkai PuliKuzhambu (Bittergourd Tamarind Gravy/Pavakkai Theeyal) appeared first on Learning-to-cook.

Ingredients

• Pavakkai/Bitterguard/Karela – 1/4 kg
• Turmeric powder – 1/4 tsp
• Chilli powder – 1.5 tsp ( can be adjusted according to your taste)
• Coriander powder – 1/2 tsp
• Besan – 1 stp
• Corn flour – 1.5 tsp
• Rice flour – 1/2 tsp
• Salt as needed
• Vinegar – 1/2 tsp ( or lemon juice)
• Ajinamoto – a pinch
• Curry leaves for garnishing
• Oil for frying

Method

• Mix all the ingredients except curry leaves and oil.
• If you need water, slightly sprinkle on it.
• Allow to marinate for about an hour.
• Fry in oil in small batches. (the oil must be very hot)
• Fry the curry leaves in the same oil and garnish the bitterguard fry
• Serve hot.

The post Moru moru Pavakkai Varuval (Crispy Bitterguard fry) (Crispy Karela fry) appeared first on Learning-to-cook.

Ingredients

• Bittergourd – 5
• Chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Coriander powder – ½ tsp
• Lemon or vinegar – 1 tsp
• Salt as per taste
• Onion – 1 big ( chopped nicely )
• Tomato – 2 ( chopped nicely )
• Coriander leaves – few
• Curry leaves – few
• Cumin – ½ tsp
• Ginger garlic paste – 1 tsp
• Mustard – a pinch
• Oil for frying

Method  

• Cut the bittergaurd in lengthwise or if it big enough, then cut the two edges and remove the seeds inside and make a hole.
• Now boil them in salt water until they are cooked nicely and becomes soft. (it may take some 10 mts )
• Take them out and keep aside.
• In the mean time of cooking the bittergaurd, you can start preparing the masala.
• In kadai, add oil, mustard seeds and when they start spluttering, add the onion, cumin seeds and fry it they are golden brown.
• Now add the ginger garlic paste, tomato, salt, turmeric powder, chilli powder, coriander powder, curry leaves, coriander leaves, vinegar and I have added the bitter guard seeds also as my family like the seeds.
• Now stuff the masala to the bitter gaurds and fry in the pan with little oil added.
• Serve this dish hot.

The post Stuffed Bittergaurd (Stuffed Paavakkai) appeared first on Learning-to-cook.