Who can resist the combination of Crrrunchy crisp alu, pyaz and karela!
The ultimate accompaniment to a simple meal of Dal-Chawal or khichdi! Also great for a make ahead meal…as it stays good for several days! 🙂
Method:
Deep fry ready-to-make dry alu kutra, till they acquire light color, drain on paper towel. Sprinkle with salt, red chilli and amchoor while still hot.
Please resist the temptation to fry too much….they continue to cook in residual heat even after removing from oil. Over frying will make them bitter.
Here is a pic of The Alu kutra in raw form…
Aternatively you can use store bought alu kutra namkeen or make it from scratch.
This can be done by grating peeled potatoes using a thick grater.
Soak in salted water…dry on paper towel. Then deep fry on high heat till they rise to surface and accuire a light color. Drain on paper towel.
Next wash, dry and slice karela into chips (Do not peel karela).
Dry on paper towel. Deep fry on high heat…
till lightly golden.
Drain on paper towel.
Now fry sliced onions till lightly golden. Drain on paper towel.
Take the fried karela, onions and alu…
Mix them nicely…
And your delicious kareke ki kachri is ready!
I enjoyed these crispy delights with steaming hot kadhi…yum yum!
