Choose fresh, firm karela (bitter gourd). Wash, peel and slice it thinly. To reduce bitterness, soak the slices in salt water for about 30 minutes, then rinse and pat dry.
In a mixing bowl, combine chickpea flour (besan) with spices like turmeric, chilli powder, cumin, and a pinch of salt. Add water gradually to create a smooth, thick batter.
Dip each karela slice into the besan batter, ensuring it’s well coated. The batter adds flavour and helps create a crispy texture.
For frying, heat oil in a pan and carefully add the coated karela slices. Fry until golden and crispy. For a healthier option, preheat the oven to 375°F and bake the coated slices on a tray for about 20-25 minutes, flipping halfway through.
Allow the chips to cool on a paper towel after cooking so that any extra oil can be absorbed. A spicy dip or yoghurt goes well with your crispy karela chips as a snack or side dish.