Chef Meghna's No-Fry Crispy Karela Rings: A Monsoon Delight

Have you ever wondered how to enjoy the nutritional benefits of bitter gourd without the bitterness? Chef Meghna, a renowned food influencer known for her simple and delicious recipes, shares her unique take on Karela rings. Perfect for monsoon delight, this no-fry version is crispy, tasty, and even kids will love it. Let's dive into this delightful recipe!

No-Fry Crispy Karela Rings

Gujaratis love pairing these crispy Karela rings with dal rice or as a side dish. This recipe transforms bitter gourd into a delectable snack that is not at all bitter. The rings are so delicious and crispy that even kids will eat them without hesitation. Typically fried, Chef Meghna's version uses just a few drops of oil in a pan, making it a healthier alternative. You can also opt to air fry them. Enjoy these crispy Karela rings with dal rice for a delightful meal.

Ingredients for No-Fry Crispy Karela Rings

To make these delicious Karela rings, you will need:

• Bitter Gourd (Karela) cut into thin slices
• Salt to taste
• 1/2 tsp Turmeric Powder (Haldi)
• Red Chilli Powder (to 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 spoons Oil
• 1 spoon Water

Method: Preparing the No-Fry Crispy Karela Rings

Prepare the Karela:

• Take the Karela, remove its crown and base tip, and cut into thin slices.
• Transfer the slices into a mixing bowl, add salt, mix, and leave for 30 minutes to reduce bitterness.
• Drain the water from the slices, spread them on a tissue, and dab them dry.

Mix the Ingredients:

• Transfer the dried Karela slices to a mixing bowl.
• Add 1/2 tsp Turmeric Powder, Red Chilli Powder (to taste), 1 tsp Coriander Powder, a pinch of Asafoetida Powder, and 1 tsp Amchur Powder.
• Mix well to coat all slices with the spices.

Coat with Flours and Oil:

• Add 2 tbs Gram Flour and 1 tbs Rice Flour to the spiced Karela slices.
• Add 1 spoon Oil and combine everything thoroughly.
• Add 1 spoon Water and mix again to ensure an even coating.

Cooking the Karela Rings:

• Heat 1 tsp Oil in a pan and spread it evenly.
• Place all marinated Karela rings in the pan.
• Brush a little oil on top of the rings.
• Flip the rings and cook the other side until they are crispy and golden-brown.
• Transfer the cooked rings to a serving plate.

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Chef Meghna's no-fry crispy Karela rings are a delicious and healthy way to enjoy bitter gourd. Perfect for monsoon delight, this easy recipe transforms a traditionally bitter vegetable into a tasty, crispy snack that even kids will love. Try this recipe and enjoy a nutritious and delightful addition to your meals.