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BITTER GOURD CRISPIE

Karela CrispiesIngredients


BITTERGOURD - 250 GMS

GRAM FLOUR - 1 CUP
 RICE FLOUR - 2 TSP
 CORN FLOUR - 2 TSP
 RED CHILLI POWDER - 1/3 TSP
 RED FOOD COLOUR - 1 PINCH
 SALT - 1/2 TSP
OIL - FOR FRYING.

METHOD :-

WASH THE BITTER GOURD , REMOVE SEEDS AND SLICE THINLY AS ROUND RINGS. MIX ALL THE  OTHER INGREDIENTS WITH LITTLE WATER. HEAT OIL IN A PAN AND DEEP FRY. SERVE HOT AS A SIDE DISH FOR MIXED RICES.