When I met my husband, he was not fond of vegetables but after cooking a vegetable dish for him every day, he quickly learned to enjoy each one including the bitter ones (karela and guwar which is also known as cluster beans). Karela is our favourite vegetable and every summer, he grows them here in Canada, in our backyard (picture below). Though we prefer the baked crisps, once in a while for a change, we like to indulge in these deep fried karela cracklings.
The secret is to thinly slice them, season with salt and set them aside to draw out any moisture. Coat with rice flour, chickpea flour and spices with no water. The batter should just stick to the moist slices. If required, few drops of water can be added. Once deep fried, the rice flour imparts the crispiness with the chickpea flour providing a delightful taste. Eaten warm, they are crispy with a hint of bitterness making them truly irresistible.
For information on karela and its health benefits, please click here.
The secret is to thinly slice them, season with salt and set them aside to draw out any moisture. Coat with rice flour, chickpea flour and spices with no water. The batter should just stick to the moist slices. If required, few drops of water can be added. Once deep fried, the rice flour imparts the crispiness with the chickpea flour providing a delightful taste. Eaten warm, they are crispy with a hint of bitterness making them truly irresistible.
For information on karela and its health benefits, please click here.
Kurkurit Karela (Crackling Bitter Melon)
(Serves 6)
Ingredients:
1/2 kg karela (bitter melon)
1/4 cup chickpea flour (besan)
1/4 cup rice flour
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
freshly cracked pepper (from peppermill)
oil for deep frying
salt
Method:
Trim the ends off and cut each karela lengthwise into half. Remove the seeds and then slice thinly. Alternatively, the karela can be cut into thin rounds.
Using a colander, wash the slices and then season with salt. Place colander over a bowl to drain out any excess moisture.
Transfer the slices to a clean bowl. Drizzle them with chickpea flour, rice flour and the spice powders. Mix to coat well and if not wet enough, add few drops of water for batter to adhere to the slices.
(Note: The slices were wet enough so did not use any water.)
Heat oil for deep frying and when hot enough, fry the slices till crisp and brown. Drain on absorbent paper towels.
Serve cracklings when warm to enjoy their crispiness.
Note:
(Serves 6)
Ingredients:
1/2 kg karela (bitter melon)
1/4 cup chickpea flour (besan)
1/4 cup rice flour
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
freshly cracked pepper (from peppermill)
oil for deep frying
salt
Method:
Trim the ends off and cut each karela lengthwise into half. Remove the seeds and then slice thinly. Alternatively, the karela can be cut into thin rounds.
Using a colander, wash the slices and then season with salt. Place colander over a bowl to drain out any excess moisture.
Transfer the slices to a clean bowl. Drizzle them with chickpea flour, rice flour and the spice powders. Mix to coat well and if not wet enough, add few drops of water for batter to adhere to the slices.
(Note: The slices were wet enough so did not use any water.)
Heat oil for deep frying and when hot enough, fry the slices till crisp and brown. Drain on absorbent paper towels.
Serve cracklings when warm to enjoy their crispiness.
Note:
- Additional spice powders can be added as per your preference.
