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 the cooking oil in a deep pan over medium heat. When hot, add the bitter melon slices to it a little at a time and fry until crispy. Stir often with a slotted spoon. When cooked, drain with the slotted spoon and put onto paper towels.
Sprinkle with salt.
