Make Bittergourd Chips Home, Bittergourd Chip Recipe | Karela Chips

Healthy Bittergourd Chips courtesy my mom and dad. We have been eating Bittergourd chips home since my childhood. Mom used to club fried bittergourd with lentils, rice and veggies. Bittergourd fry has become an integral part at my home now post marriage. I make these atleast once a week. My hubby also loves them.

Mostly people dislike bittergourd as its quite bitter in taste. Trust me make these chips home and your family will love them. Bittergourd is known as Karela in India. Bittergourd Chips is easy, made in no time and can be made at your convenience. The best part is Bittergourd chips are made only with 5 ingredients!

Lemme share some quick benefits of bittergourd.

  • Bittergourd helps in digestion and purifies your body.
  • It’s also known to cure diseases like malaria, diabetes, cancer, fever, burns etc.
  • Bittergourd also helps in building immunity.
  • It’s also known to give clear skin and blood purifying properties.

For more info on benefits of bittergourd click here

Make Bittergourd chips home

So now that you know their benefits include bittergourd in your diet. Let’s make a note of the recipe.

Enjoy Bottlegourd Chip and the printable version below:

Make Bittergourd Chips Home – Karela Chips
Prep time
Cook time
Total time
Make Bittergourd chips home easily.
Recipe type: Snack, Side
Cuisine: Indian
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 cup oil
  • 4 fresh bittergourd (250 gms)
  • 2 tbsp red chili powder
  • 1 tbsp turmeric
  • salt / black salt as per taste
  1. Wash the bittergourd under running water. Slice them into thin rounds as you see in the above pic.
  2. Combine all spices stated above except salt. Spread them over the chopped bittergourd. You can either mix with your hand as I did. Alternatively you can toss them in vessel Or polythene bag. Marinate for 10-15 mins.
  3. Take a deep pan add oil. Place on high heat. Once oil is hot reduce the heat. Place some spiced bittergourd. Ensure you don't cluster them with too many. Fry some at a time. Deep fry until crisp and golden Brown from both sides with a slotted spoon.
  4. Place them on absorbent napkins. Sprinkle salt for seasoning. Serve hot with lentils and rice.
1.I always add salt later to my marination. As salt tends to produce more moisture. So I avoid salt at the start I add them once my chips are fried. So they stay crisp and dry.
2.You can add black pepper for a variation. Also if you want them more spicy sprinkle some chili powder once they are fried.
3.Fry them on medium fire else they will burn.
4.If you wish you can shallow fry them.
5.Also you can marinate them and keep in fridge for 2 days. Make them when you wanna fry them as per your convenience.
Nutrition Information
Serving size: 2 people



  1. suhani says

    hey Maria.. imade them yesterday and they made a nice side dish to our meal..thanks for he there any way i can make them more crispy..

    • maria says

      Suhani thanks for trying you could keep frying them a little more on medium fire until they get nice golden brown and crispy. Try not adding salt earlier add salt once they are fried this will help you in getting crispy fried bittergourd. Hope this helps you ensure you stand there while frying else they might bet burnt.

    • maria says

      Suhani you could peel the skin off however the skin consist of fiber but it’s upto your taste and preference!

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