How to make Karela Chaat -
This medley takes chaats to top of the charts!
This recipe has featured on the show Khanakhazana.
Main Ingredients : Refined flour (maida) (मैदा), Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Karela Chaat checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Indian Style Chicken Wings Cajun Fish Burger Set Dosa Boondi Aur Makai Ki Bhel
Karela Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Karela Chaat Recipe
Refined flour (maida) 2 cups
Yogurt whisked 2 cups
Black peppercorns crushed 8-10
Ghee melted 4 tablespoons
Salt to taste
Sugar 2 teaspoons
Oil to deep fry
Green chutney 1 cup
Black salt (kala namak) to taste
Potatoes 1/2 inch cubes 2 medium
Tamarind chutney 1 cup
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Sev 1 cup
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Take refined flour in a bowl. Add salt, crushed black peppercorns, ghee and mix. Add sufficient cold water and knead into a dough. Roll out into thin sheets. Set aside to rest for some time. Take yogurt in a bowl. Add sugar and mix. Strain through muslin cloth by pressing firmly into another bowl. Set aside.
Step 2
Heat sufficient oil in a kadai. Cut the rolled dough into rectangle pieces (6”X 4”). Make slits at even distance. Apply water on the edges. Roll the pieces and press at the edges to seal. These are karelas. Deep fry these karelas in medium hot oil till golden.
Step 3
Drain and place them on an absorbent paper. Place a couple of karelas on a plate. Put some yogurt, green chutney, black salt, boiled potatoes, tamarind chutney, some more yogurt, red chilli powder, roasted cumin powder, sev and coriander leaves. Garnish with fried karela, whole or crushed. Serve immediately.
Nutrition Info
Calories : 2590 Kcal
Carbohydrates : 311.1 gm
Protein : 56.3 gm
Fat : 124.8 gm
Other : Iron- 19.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
