Bitter gourd, or karela as it’s called in India and Pakistan, is a versatile vegetable that can be used to make chips. These chips are an excellent source of antioxidants and have been found to have anti-cancer properties.

Bitter Gourd Chips (Karathe Fry) are a delicious snack that can be made with the sweet and sour taste of bitter melon. Read more in detail here: bitter melon recipe.

You don’t like for bitter gourds? Wait till you taste these spicy bitter gourds that are crunchy on the outside and hot on the inside. It will be impossible to discern that these are bitter gourds. These bitter gourd chips are deliciously crispy. I could eat these all day if I wanted to! 🙂  

Do you have visitors coming over and need a fast appetizer or side dish? For your convenience, I’ve included a 15-minute recipe. This recipe for crispy, spicy, bitter gourds is a must-try. It’s one of those easy-to-make desserts that will wow your visitors. They’re also incredibly fast and simple to create. Give them a try, and I’m confident even the most adamant gourd haters will fall in love. Your visitors will have no idea they’re eating bitter gourd chips. They’re really very delicious. These crispy bitter gourds go well with a cup of tea in the evening.

If you can’t tolerate bitter gourds, choose ones that aren’t too bitter. Bitter gourds that are white or light green in color are somewhat less bitter than bitter gourds that are dark green in color. 

At home, I refer these these crispy bitter gourd chips as karate fry. In Konkani, karate means bitter gourd. Bitter gourd is a favorite of mine and my family. I also like eating these shallow-fried bitter gourds, which are simple to prepare.


  • 1 bittergourd, medium size
  • rice flour, 1 tablespoon
  • 2 tblsp. gram flour
  • red chili powder (1/2 teaspoon)
  • season with salt to taste
  • For deep frying, oil

Serves: 2

Time to prepare: 5 minutes

10 minutes of deep frying

Method of Preparation:

  1. Slice the bitter gourd finely. Cut the bitter gourd into extremely thin slices to produce ultra crispy bitter gourd chips.
  2. Mix the slices with salt and toss thoroughly.
  3. Remove them from the oven and set them aside for 3 minutes. By that time, the bitter gourd slices had started to leak water.
  4. Meanwhile, combine flours, red chili powder, and a pinch of salt in a mixing bowl.
  5. Toss in the bitter gourd pieces that you set out in the dish. Toss and stir thoroughly so that the flour mixture coats all of the slices evenly.
  6. Prepare your oil for deep frying by heating it up.
  7. Keep the flour-coated bitter gourd slices aside while the oil warms up, so that the moisture in the slices absorbs all of the flour combination and the flour mixture adheres nicely to the slices.
  8. Once the oil is heated, drop coated bitter gourd slices into the hot oil one by one. Before dropping the slices into the oil, dust off any extra flour that isn’t adhering to your bitter gourd slices. If you don’t, they’ll build up in your oil.
  9. Fry them until they change color and crisp up over medium heat.
  10. Remove them from the heat and repeat with the remaining slices.
  11. Serve them immediately. Over time, they tend to lose their crispiness.

Suggestions for serving

Serve them as an appetizer, side dish, or main entree. 

If you like, you may also offer them as a teatime snack. 

I could eat these all day if I wanted to! 🙂

P.S. You can also create potato chips using the same method. 

If you like bitter gourds, this website has additional bitter gourd recipes for you:

Bitter Gourd in a Pan (Karathe Fry)

In a coconut gravy, bitter gourd and hog plums (Karathe, ambade gashi)

GSB Konkani recipe, vegan, vegetarian recipe, snack, starter, side dish, lunch, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine, karathe fry, bitter gourd, bachelor, easy recipe, quick recipe, bitter gourd fry, bitter gourd chips, GSB Konkani recipe, vegan, vegetarian recipe, bitter gourd fry, bitter gourd chips, GSB Konkani recipe, vegan, vegetarian recipe, snack 

Related Tags

  • karela
  • karela recipe
  • ampalaya