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Pavakkai Pakoda | Bitter Gourd Crispy Rings
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4.20 from 5 votes

Pavakkai Pakoda | Bitter Gourd Crispy Rings

Pavakkai Pakoda | Bitter Gourd Crispy Rings, a crispy, crunchy and yummy evening snack made using Bitter gourd, gram flours and spices. Like the onion rings, this Bitter gourd Pakoda is also a crispy but spicy rings which tastes awesome. This is one of the easiest snack recipes that you can prepare anytime for your loved ones
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snacks
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 70kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 2 Bitter Gourd Chop into rings and discard the seeds
  • ½ Cup Gram Flour (Besan / Chickpea Flour)
  • 2 tablespoon Rice Flour
  • 1 teaspoon Salt Adjust As Needed
  • 1 teaspoon Red Chili Powder
  • a Pinch Asafoetida (Asafetida / Hing)
  • 2 Cups Oil

Instructions

Chopping Bitter Gourd

  • Wash and cut the Bitter Gourd into thin circles. Take out the seed. Take this chopped in a wide plate or a mixing bowl

Working with flours

  • To the chopped Bitter Gourd, add gram flour, rice flour, salt, hing and red chili powder
  • Mix the flours with bitter gourd. Sprinkle water little by little and coat the flours on each and every Bitter Gourd Ring
  • We should not add lots of water and make it like a bajji mix. The water should be just enough to coat the flours and spices to each bitter gourd ring

Frying Process

  • Heat oil in a heavy bottomed pan. When the oil is hot enough, take each coated bitter gourd piece and drop in hot oil. Add 7-10 pieces per batch. Do not overpopulate the oil.
  • Keep the flame in medium and deep fry the bitter gourd pakoda till it is golden brown and crispy
  • Take each fried batch and place it in paper towel or strainer to drain excess oil

Serving Time

  • Serve the crispy and yummy Bitter Gourd Pakoda with hot tea/coffee

Video

Notes

  1. Add ½ teaspoon powdered Fennel seeds, pinch of cumin powder, ½ teaspoon coriander powder to get much more flavorful pakoda (Pakora)
  2. For pakora we need to first dry coat the flours and then use water to coat the flours properly to each vegetable piece. We will not make a batter out of the flours as we do for bajji
  3. We can also use ladysfinger, snake gourd instead of bitter gourd
  4. We can add hot oil or ghee to the coated bitter gourd which helps to get much more crispier pakoda

Nutrition

Serving: 100g | Calories: 70kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g