Add your location

To see items in your area

Home
/
Recipe
/
Crispy karela

5 Mins delivery

Crispy Karela

Serves 4

30 mins

120 Kcal

Let's talk crispy karela—the misunderstood veggie with major comeback potential. If you've ever given bitter gourd the side-eye at the store, this recipe will flip that doubt into full-on obsession. We're taking karela from drab to fab with a crispy makeover that's equal parts bold and irresistible. Here's the deal: thinly sliced karela gets a chill salt soak to tone down its "too-much-ness," followed by a glam coating of gram flour, rice flour, and the ultimate spice squad—red chili, turmeric, cumin, you name it. Then comes the magic: a deep fry that transforms this veggie into golden, crunchy perfection. Think crispy enough to hear across the room, but somehow still light and airy. Serve these beauties with a steaming cup of chai, sprinkle them over dal-chawal for an extra crunch, or just snack straight out of the bowl like chips. They're guilt-free-ish (hello, it's karela), and even bitter skeptics will be reaching for seconds. So, ready to give bitter a glow-up? This crispy karela is your new snack MVP. Who knew bitter could taste this sweet?

Ingredients required for Crispy Karela

500 gms bitter gourd
1 medium onion
2-3 green chili
2 tbsp oil
1 tsp salt
1 tbsp coriander leaves
1/2 tsp red chilli powder
1 tsp mustard seeds
1/2 tsp turmeric powder

Cooking steps for Crispy Karela

1
If you're ready to vibe with some crispy karela magic, let's dive into this stellar recipe of crispy karela that's about to change your snack game.
2
Start with 500 grams of bitter gourd (karela) – give them a solid rinse, then slice them up into thin, cute little rounds. Want to ditch the extra bitterness? Feel free to remove the seeds!
3
Now, toss those slices into a bowl with 1 teaspoon of salt, mix, and let them chill for 20-30 minutes. This salt spa treatment tones down the bitterness big time.
4
After their salty soak, rinse them under water and drain well – no soggy vibes here.
5
Next, grab a pan, heat up 2 tablespoons of oil on medium heat, and throw in 1 teaspoon of mustard seeds. Wait for the iconic mustard splutter (that's your cue they're ready). Slide in 1 finely chopped onion and 2-3 chopped green chilies, letting them sizzle together until the onions go golden and aromatic.
6
Now, it's time for the star of the show: the karela slices. Toss them in, mix like a pro, and let them cook for 10-12 minutes. Keep an occasional stir going to ensure they crisp up evenly to golden perfection.
7
Sprinkle in 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste. Stir it up to coat every slice in spicy, flavorful goodness, then give it another 2-3 minutes to soak in all that seasoning.
8
Finally, turn off the heat, sprinkle some fresh chopped coriander on top for that extra pop of green, and voilà – your crispy karela is ready to slay! Serve it hot with roti or rice, and watch the crispy karela vibes win everyone over.

Shop Ingredients

Bitter Gourd (500 gms)

Turmeric Powder (1/2 Tsp)

101

225

212

279

Salt (1 Tsp)

113

105

107

Green Chili (2-3)

Red Chilli Powder (1/2 Tsp)

540

Onion (1 medium)

Oil (2 Tbsp)

171

148

150

160

151

152

759

151

188

332

Mustard Seeds (1 Tsp)

FAQs

What's the best way to prep karela for cooking?

Start by washing the karela thoroughly and slicing it thinly. To reduce bitterness, rub the slices with salt and let them rest for 20-30 minutes. Rinse off the salt under running water, and pat them dry. This step is crucial for achieving a balance of flavors and ensures the karela is ready to be seasoned and cooked to perfection.

Can I add other spices to crispy karela?

Definitely! While the classic combination includes turmeric, chili powder, and amchur, you can get creative with your spice mix. Add garam masala, coriander powder, cumin powder, or even a pinch of chaat masala for extra flavor. You can also sprinkle roasted sesame seeds or curry leaves for added texture and aroma.

What can I pair crispy karela with?

Crispy karela makes a great side dish for Indian meals like dal-rice, curd rice, or chapati. For a snack twist, pair it with a mint-yogurt dip, tamarind chutney, or a spicy green chutney. You can also use it as a crunchy topping for salads, chaats, or even as a garnish for curries to add a unique texture and flavor.