Karela | How to make Karela

By Arti Gupta  |  8th Oct 2015  |  
5.0 from 1 review Rate It!
  • Karela, How to make Karela
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    30

    People

62

1





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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Karela has always been everyone's favourite. This recipe by Arti Gupta is the perfect one to try at home for your family. The Karela recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Karela is few minutes and the time taken for cooking is 20 minutes. This is recipe of Karela is perfect to serve 30 people. Karela is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Karela. So do try it next time and share your experience of cooking Karela by commenting on this page below!

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
Reply