Green Coriander (Dhaniya) - 1 tablespoon (chopped)
Pomegranate (Anar) - 1 tablespoon (optional)
Method To fry Karela
Sift plain flour and add ghee, salt, carom seeds and black pepper. Add water and knead firm dough. Cover and keep dough aside for 20 minutes to set.
Make lemon sized balls from the dough. Roll into thin puris (rounds) 5”-6” in diameter. Use a knife to make cuts in puris as shown in the picture. Lift from two sides and roll (fold). Make all Karelas in the same way.
Heat oil in a karahi (wok). Deep fry all Karelas in hot oil till they turn brown. Keep the bitter-gourds on a plate on paper napkins to allow the oil to drain.. They are ready for chaat.
To make the Chaat
Drain the water out of the curd using a fine cloth and beat well.
Place 2 Karelas in a plate. Add curd, red chutney, green chutney and mashed potato on top. Add some more curd, black salt, sev, roasted cumin seeds, and red chili powder. Garnish with green coriander and pomegranate. The lip smacking Karela chaat is ready.
Like Karela Chaat, you will also love Karela Namkeen.
Store rest of the Karela in an air tight container. Eat them with tea or at any time as a snack. You will love Karela namkeen with tea. They can be stored fresh for four to five weeks like any other Namkeen.