ramyaramesh3007These spicy, feisty and flavorful Indian crisps are the perfect snack or side dish. You can also make them gluten free!
This tandoori batter is unreal and I use it for literally everything – from vegetables to proteins like tofu and tempeh. And all credits to my mum because she has been making these for ages! She is indeed the pioneer of this dish in my household.
The amount of crisp these bitter gourd chips have is unbeatable! It’s also spicy and so addictive that we empty the bowl in minutes.
For this dish, you would need Indian pantry staples like curry powder (or sambhar powder), garam masala, chili powder and hing. We typically also use rice flour and besan flour for the batter but in this recipe, there are 3 types of flour used – maida (refined white flour), corn starch, and besan flour (chickpea flour).
You can substitute maida (refined wheat flour) with rice flour if you want to make it gluten free.
Crispy Tandoori Bitter Gourd Chips
Equipment
- 1 Large Mixing Bowl
- 1 Frying Pan
Ingredients
- 1 large bitter gourd (30-35cm)
- 1 tbsp lemon juice
- 1 tsp curry powder
- 1 tsp garam masala
- 2 tsp chili powder
- 1/4 tsp black pepper
- 5 tbsp corn starch
- 2 tbsp flour (maida/rice flour/gluten free flour)
- 2 tbsp besan flour
- neutral oil for frying
Instructions
- Wash bitter gourd and slice them thinly.
- Combine lemon juice, curry powder, garam masala, chili powder, black pepper, hing and salt until you get a crumbly texture.
- Add in thinly sliced bitter gourd and mix well.
- Let it sit for 10 minutes for the vegetable to release water.
- Mix it well again until evenly coated. Add corn starch, gluten free flour and besan flour and give it a good mix using your hands.
- Let it marinate a 30 minutes – overnight.
- Heat some oil in a pan and fry until crispy. Serve immediately!
Notes
- You can substitute wheat flour with rice flour if you want to make it gluten free.