Crispy, addictive chips, that would complement any meal…a must try for all Karela Lovers!
These come out crisp, last easily for a week in the fridge…and are also a great way to start eating karela for newbies, as the sweetness of the fried onion complements the bitterness of the karela!
Method:
Slice karela. Toss lightly in salt and keep covered overnight. Next day rinse thoroughly and drain. Spread out to dry a little. Deep fry on medium high till they become lightly golden. Slice onions thinly. Fry them till golden too. Mix the fried karela and onions. Toss with red chilli powder and amchoor. Add a little salt if needed. Serve with garma garam Dal, Chawal, Roti!
Note: Do not over fry as both the karela and the onions continue to cook in the residual heat even after they are taken out of the oil. Their color deepens as they cool.
PS: you can give them an achari twist by adding some dry achar masala to it.
More Recipes of Karela
Kachcha Aam-wale Bharwan Karele
Karare Saunfia Karele
How to make it delicious without using chilli powder
Just skip using it, or use paprika/ Kashmiri red chilli pwdr that is much less spicy