Karela | How to make Karela

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ByArti Gupta
Created on 8th Oct 2015
  • Karela, How to make Karela
  • Karela | How to make Karela (26 likes)

  • 1 review
    Rate It!
  • By Arti Gupta
    Created on 8th Oct 2015

About Karela

A savoury which is crispy, crunchy and an any time snack. A savoury which is attractive to look at and tasty to munch. Some people also call it Champakali !!. Refined Flour Chapatis or discs are twisted and deep fried to prepare this treat!! And they are a favourite of all age groups.

Karela, a marvellous creation to spice up your day. Karela is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKarela is just too tempting. This amazing recipe is provided by Arti Gupta. Be it kids or adults, no one can get away from this delicious dish. How to make Karela is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Karelaby Arti Gupta. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Karela is just the appropriate recipe to serve as many as 30. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time20mins
  • Serves30People
Karela

Ingredients to make Karela

  • 120gms or 1 cup refined flour / Maida
  • 2 tbsp oil
  • tsp Salt
  • 1 tsp Chaat masala
  • tsp carom seeds (optional)
  • Water for kneading
  • This recipe calls for exact measurement
  • of quantity of ingredients given above.

How to make Karela

  1. Sieve maida in a parat/large bowl add oil, salt and carom seeds.
  2. Knead a semi stiff dough with warm water of the above ingredients.
  3. Let it rest for a while.
  4. Now divide it into 30 small button size balls.
  5. Flatten each ball into a thin disc using a rolling pin.
  6. Now make vertical cuts on these discs leaving the edges.
  7. Follow same procedure with all the discs.
  8. Start rolling from one end to the other carefully and seal the edges by pressing them or apply little water and press the last joints.
  9. Heat oil in a kadhai.
  10. Deep fry karela on medium flame till they turn brown.
  11. Once done take out from kadhai and drain excess oil.
  12. Sprinkle chaat masala over them and toss while they are still hot otherwise chaat masala will not stick to it.
My Tip: You can make variations in flavour ..like add achari masala to make achari karela or crushed mint for mint karela as per choice.

Reviews for Karela (1)

Namu Manandhar2 years ago
sounds delicious! would love to see an image of the same :D
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