Ingredient:
250 g Karela
2 ¼ cup Karela slices
1tsp Salt
2 tsp Ginger Paste
¾ tsp Turmeric
1 tsp Green Chili Paste
2 tsp Dhania powder
1 tsp Jeera Powder
½ tsp Hing
2 tbs Besan
1 tsp Rice powder
300 ml Oil for frying
Method:
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.
250 g Karela
2 ¼ cup Karela slices
1tsp Salt
2 tsp Ginger Paste
¾ tsp Turmeric
1 tsp Green Chili Paste
2 tsp Dhania powder
1 tsp Jeera Powder
½ tsp Hing
2 tbs Besan
1 tsp Rice powder
300 ml Oil for frying
Method:
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.
