Bitter melon chips are a crunchy, flavorful snack that turns an often-overlooked vegetable into something irresistible. Coated in a spiced chickpea-rice flour batter and fried until golden, these chips strike the perfect balance of crisp texture and bold seasoning. A dash of chaat masala and chili powder adds a tangy, spicy kick, while the frying mellows the natural bitterness of the gourd. Popular in Indian households as a teatime snack or side dish, these chips are best enjoyed hot and fresh, with a sprinkle of extra salt or a squeeze of lime.
INGREDIENTS:
2 medium-sized bitter melon
1 teaspoon salt
1/2 cup chickpea flour
1 tablespoon rice flour
1 teaspoon red chili powder
1 teaspoon chaat masala
Peanut or canola cooking oil to deep fry the chips
Salt to taste
METHOD:
Wash the bitter melon and pat dry. Cut off the top and tail and then cut the bitter melon into thin rings. Put the rings in a small bowl and sprinkle with 1 teaspoon of salt. Use your hand to mix well so as to fully coat with salt. Set aside for half an hour.
After half an hour, drain all excess water from the bitter melon.
In a bowl, combine chickpea flour, rice flour, red chili powder, chat masala, salt, and 1 teaspoon of oil. Mix well. Add the sliced bitter gourd to the flour mix. Sprinkle a few drops of water so that the masala flour mixture coats all the pieces well.
Heat 2–3 inches of oil in a deep, heavy pan over medium heat. Test with a drop of batter—it should sizzle immediately. Fry the bitter melon slices in small batches, stirring gently, until golden and crisp, 3–4 minutes.
Remove with a slotted spoon and place on paper towels to drain. While still warm, sprinkle with a little more salt or extra chaat masala if desired. Serve hot.
