Halwai October 13, 2019


• 3- Karela (Chinese or Indian variety)
• 1 tsp – salt
• 1/2 tsp – Red Chilli powder
• 1 tsp – oil (optional)


  1. Cut karela into thin rounds (as thin as possible but not necessarily too thin).
  2. Mix with salt and red chilli powder and leave aside for 20 mins.
  3. Spread the karela rounds on a microwavable plate neatly in layers (2-3 layers) and microwave for 10-15 mins (depending on the microwave).
  4. In between take the plate out and reshuffle the karelas so that they crisp uniformly.
  5. Crispy karela chips are ready within 15 mins and it goes well with rice and rasam, curd rice etc.

Recipe courtesy of Meena Aithala