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CRISPY KARELA RINGS
We Gujaratis love having these with dal rice or on the sides. It’s a recipe from bitter-gourd that is not at all bitter. Try these Karela rings which are so delicious, crispy and not bitter at all- even kids will have these without any hesitation. I have made these with few drops of oil in a pan. You can also air fry them. Enjoy Crispy Karela Rings with Dal Rice
Ingredients :
Bitter Gourd (Karela cut into thin slices)
Salt as per taste
1/2 tsp turmeric powder (Haldi)
Red Chilli Powder (as per taste)
1 tsp Coriander Powder (Dhaniya Powder)
Pinch of Asafoetida Powder (Hing)
1 tsp Dry Mango Powder (Amchur Powder)
2 tbs Gram Flour (Besan)
1 tbs Rice Flour (Chawal ka atta)
2-3 spoon Oil
1 spoon Water
Method :
Take Karela, remove its crown and base tip and cut into thin slices
Transfer the slices into mixing bowl
Add Salt, mix it and leave for 30 min (to reduce its bitterness)
To water from the slices, spread them on a tissue and dab them
Transfer in a mixing bowl
Add 1/2 tsp Turmeric Powder
Add Red Chilli Powder (as per taste)
Add 1 tsp Coriander Powder
Add a pinch of Asafoetida Powder
Add 1 tsp Amchur Powder
Mix it to coat all spices well
Add 2 tbs Gram Flour
Add 1 tbs Rice Flour
Add 1 spoon Oil
Combine everything together
Add 1 spoon Water and mix it
Heat 1 tsp Oil in a pan and spread it
Place all marinated karela rings
Brush oil from the top
Flip the rings and cook other side too until it’s crispy and golden-brown
Transfer it on a serving plate
.
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00:00 - Making of Crispy Karela Ring
01:08 - Cut the bitter gourd
01:58 - Removing the bitterness
02:39 - Marinating the gourd
03:54 - Cooking gourd rings
04:45 - Plating Time
05:00 - Meghna tasting Crispy Karela Ring
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