Savoury Elo Jhelo | How to make Savoury Elo Jhelo

By Rita Arora  |  6th Nov 2016  |  
4 from 1 review Rate It!
  • Savoury Elo Jhelo, How to make Savoury Elo Jhelo
Savoury Elo Jheloby Rita Arora
  • Prep Time


  • Cook Time


  • Serves





About Savoury Elo Jhelo Recipe

The sweet version of this snack dipped in sugar syrup is called Champakali (after a flower) in Maharashtra and Panasa Thonalu (resembling a jack fruit pod) in Andhra Pradesh. As it looks like a bitter gourd, the savoury version is known as Namkeen Karela!

The delicious and mouthwatering Savoury Elo Jhelo is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Savoury Elo Jhelo is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Savoury Elo Jhelo. Rita Arora shared Savoury Elo Jhelo recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Savoury Elo Jhelo. Try this delicious Savoury Elo Jhelo recipe at home and surprise your family and friends. You can connect with the Rita Arora of Savoury Elo Jhelo by commenting on the page. In case you have any questions around the ingredients or cooking process. The Savoury Elo Jhelo can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Savoury Elo Jhelo with other users

Savoury Elo Jhelo

Ingredients to make Savoury Elo Jhelo

  • maida/Flour - 1/2 Kg
  • salt - 2 teaspoon
  • pepper corn powder - 1/3 teaspoon
  • Ajwain/ Carom seeds- 1/3 teaspoon
  • Oil / ghee - 50 gm
  • water as needed
  • oil for deep frying

How to make Savoury Elo Jhelo

  1. Mix the salt, pepper, ajwain and oil/ghee with the flour. Add enough water and make a dough (like a puri dough). Then roll it out into thin discs.
  2. With the help of a knife, make slits that are parallel to each other in one direction, without cutting through the edges. Gather and roll along the parallel edges and pinch the edges to seal.
  3. Shape enough karelas to fill your pan. While it is cooking, make the next batch.
  4. Deep fry in hot oil (over a medium flame) until it's golden in colour. Drain it well. Once cooled, store it in an airtight container.

My Tip:

Fry it on a low flame.

Reviews for Savoury Elo Jhelo (1)

Shalini Dubey2 years ago

so lovely!

Cooked it ? Share your Photo