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–+ servings
close up of karela pakoda to show it's crispy texture
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Karela Pakoda

Ultra crispy, delicious, and non-bitter - this karela pakoda is going to be your new favorite way to eat bitter gourd.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snacks & Appetisers
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 people
Author: Richa

Ingredients

  • 4 mini karelas
  • Cooking oil for frying

For soaking karelas

  • Juice of 2 lemons approx 4 tablespoons
  • 4 tablespoons water
  • ¾ teaspoons salt

For batter

  • ¼ cup besan gram flour
  • ¼ cup rice flour
  • ¼ cup corn flour or tapioca flour
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon sesame seeds
  • ½ teaspoon salt
  • Approx. 1 cup water

Instructions

  • Keep the stem and two ends of mini karelas intact & make deep, long cuts on them which should be 1 cm apart. Chop off one of the ends & de-seed, if any.
    4 mini karelas
  • Mix all ingredients for soaking and dip karelas in this for 10 minutes. Squeeze out the karelas and set aside. Place them on a chopping board & spread fan-like.
    Juice of 2 lemons, 4 tablespoons water, ¾ teaspoons salt
  • Take all ingredients of the batter in a wide bowl & mix well to make a semi thick slurry.
    ¼ cup besan, ¼ cup rice flour, ¼ cup corn flour or tapioca flour, ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon sesame seeds, ½ teaspoon salt, Approx. 1 cup water
  • Dip karelas in the slurry to make sure it is well coated from all sides.
  • Heat a flat pan with about ½ inch of oil until it's medium hot. Place the dipped karelas while ensuring they are spread out fan-like.
    Cooking oil for frying
  • Shallow fry on low flame till they are light golden for approx. 3 minutes.
  • Fry on high for a few seconds till they are crispy & serve.

Video

Notes

  1. This recipe is most suitable for mini karelas but may be replaced with regular karelas, cut into half & then follow the instructions.
  2. Follow the exact instructions for cutting karelas, to get the best taste.
  3. Spreading the batter coated karelas fan-like ensures they get evenly fried.
  4. Any cooking oil may be used for frying karelas such as sunflower oil or groundnut oil.

Nutrition

Calories: 112kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 741mg | Potassium: 376mg | Fiber: 4g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 78mg | Calcium: 39mg | Iron: 1mg