Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.

Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.

Cuisine: Indian

Category: Cookies

Serves: 100

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml All purpose flour / Maida - 3/4 cup Baking powder - 1/2 tsp Eggs / Mutta - 2 Powdered sugar - 5 tbsp ( little less than 1/2 cup) Vanilla essence - 1 tsp Melted butter - 2 tbsp Turmeric powder – 1/8 tsp Zip lock cover / Piping bag / Milk cover – 1

HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS

1. In a mixing bowl, break 2 eggs. Beat for a minute. 
2. Add melted butter, vanilla essence and powdered sugar.
3. Mix well. Sieve maida,turmeric powder and baking powder.
4. Add to the egg mixture and mix gently to make a dough.
5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
12. Transfer to a plate and cool down to become crispy. Enjoy.
13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
15. It becomes crispy once its cooled down completely.

METHOD - STEP BY STEP PICTURES

Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.   Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough. Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover. Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.   Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking. To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit. Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife. Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week. For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy. NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove. Enjoy !

Note

You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking. Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me. Do not skip butter. I haven’t tried this biscuit with wheat flour. Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs. For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits.  For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor.

Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.

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Spicy Besan murukku, Kadalai maavu Kara murukku Recipe

Instant besan murukku / Kadalai maavu murukku was in my try list since last Diwali. Some people make this murukku during Gokulashtami / Krishna jayanthi too. During this lockdown period, when I was craving for some spicy murukku, I made this instant besan chakli for the first time. It came out crunchy and tasty. We all loved it. So I have made it twice in the past 2 weeks.

Though I used thenkuzhal mould, I din’t have patience to make shapes. I made one big sized murukku and break into bite sized pieces like butter murukku. I have tried with both butter (vennai) and ghee (nei in tamil). It works well. I made a spicy murukku adding chilli powder. You can also use pepper powder for different taste. Color of this murukku may vary based on the chilli powder you use. This instant chakli can be stored up to a month.

We can enjoy it during lunch and tea time. Friends, do try this easy, yummy, instant besan kara murukku recipe and enjoy.

Check out my mini besan murukku and other murukku variteies !

Instant Besan Murukku Recipe / Kadalai maavu murukku

How to make instant besan flour and rice flour with spicy taste. 

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Besan flour – 1/2 cup Rice flour – 1 cup Red chilli powder – 1 tsp ( I used Kashmiri chilli powder) Ajwain / Omam – 1/2 tsp Asafetida / Hing – 1/4 tsp Melted ghee – 1.5 tbsp / 4.5 tsp Hot oil - 1/2 tbsp  ( 3/4 tsp) Salt – as needed Water - as needed Cooking oil - to deep fry

HOW TO MAKE BESAN MURUKKU

1. In a wide bowl, sieve besan flour and rice flour.
2. Add red chilli powder, ajwain, hing, melted ghee, hot oil and salt.
3. Mix well without adding water.
4. Now sprinkle water and make a smooth dough.
5. Take the murukku press with round or star shaped mould.
6. Fill the dough and press in hot oil directly or in the back of a ladle.
7. Put the murukku in hot oil and deep fry both the sides in medium flame till bubbles stop.
8. Drain and remove in a tissue paper. Store in a box once its cooled down.
9. Stays good for a month if handled properly without exposing to air. 

BESAN MURUKKU - STEP BY STEP PICTURES

In a wide bowl, place a sieve/ mesh. Sieve besan flour and rice flour. Add red chilli powder, hing, ajwain, salt, melted ghee and hot oil. Mix uniformly without adding water.                                Now sprinkle water gradually and make a smooth, non sticky dough. Make sure dough is not too wet or too hard.  Take the murukku/ chakli press and grease with oil for easy pressing. You can use thenkuzhal mould or star mould. Take a portion of dough and press it well. Cover the remaining dough with a plate. Do not let it dry in air.  Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and press the murukku over the hot oil in a circular shape. You can make it small or big in size. (If the oil temperature is less, murukku will dissolve in oil. So make sure oil temperature is right). Increase the flame to medium and cook for few seconds without touching it. Then flip it and deep fry the murukku till golden in color on both the sides. Toss and flip whenever needed. Remove once the bubble cease. Cook patiently in medium flame to get a nice golden color because this murukku blackens quickly if cooked in high flame. So take care in frying part. If the oil is over heated or smoky, switch off the flame for sometime and let the oil cool down a bit before frying the next batch.    Remove and drain in a tissue paper.Store in an air tight box once its cooled down completely. Enjoy with rice or as an evening snack.

Note

Adjust the quantity of chilli powder as per your taste. Do not reduce the quantity of ghee or oil. If fat is less, murukku will become hard to bite.   Deep fry the murukku patiently else it will go dark/ black in color.  If the murukku gets cut while pressing, dough should be hard or dry. So sprinkle some water and try to press the murukku.

Try this easy, yummy, instant besan murukku and enjoy !

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Cauliflower Pakoda Recipe / How To Make Gobi Pakora

Cauliflower Pakoda @ Gobi Pakora (In Hindi) is an easy, yummy snack recipe for tea time. Cauliflower pakoda is different from Gobi 65 in ingredients. Gobi 65 is prepared using maida/ all purpose flour and corn flour whereas gobi pakora is made using besan flour and rice flour. Pakoda is more like bajji bonda recipe.

Cauliflower pakoda stays crispy for long time. Addition of cooking soda/ baking soda is essential to make it crispy else gobi pakoda tastes hard. Friends, do try this yummy, kids friendly cauliflower pakoda during this cauliflower season. You can make it for your weekend lunch or for evening snacks to enjoy with tea !

Check out my Gobi 65, Gobi manchurian, Gobi curry without onion, garlic, South Indian cauliflower poriyal, cauliflower kuzhambu, cauliflower kurma, Gobi paratha, Gobi biryani

Video: Cauliflower Pakoda Recipe

Crispy cauliflower pakoda / Gobi Pakora recipe.

Cauliflower Pakoda Recipe

Cauliflower Pakoda Recipe / Gobi Pakora

How to make cauliflower pakoda with besan flour and rice flour. 

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Cauliflower / Gobi – 15 to 20 florets Besan flour – 1/2 cup Rice flour – 1/4 cup Cooking soda / baking soda – a big pinch Ginger Garlic paste – 1 tsp Fennel seeds powder – 1/2 tsp (optional) Turmeric powder – 1/4 tsp Red chilli powder - 1 tsp ( I used Kashmiri chilli powder) Garam masala powder - 1/2 tsp Salt – as needed Chopped Mint leaves – few (optional) Curry leaves - Few (chopped) Water - as needed Cooking oil - to deep fry

HOW TO MAKE CAULIFLOWER PAKODA

1. Wash and parboil the cauliflower florets. Drain and set aside.
2. In a wide bowl, mix all the ingredients given above except cooking oil.
3. Add required water and coat the cauliflower pieces. Rest for 10 minutes.
4. Heat oil and deep fry the cauliflower pieces till golden in both the sides.
5. Remove in a tissue paper and enjoy with tomato sauce or chutney !

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets. Boil 2 cups of water adding a pinch of turmeric powder and add them. Roll boil for 5 minutes and switch off the flame. Drain the excess water and set aside.                            In a wide bowl, take parboiled cauliflower, besan flour, rice flour, chilli powder, garam masala powder, salt, turmeric powder, ginger garlic paste, chopped curry leaves, mint leaves, crushed fennel seeds and bakings soda. Mix well.  Sprinkle water and mix well to coat the cauliflower pieces with masala. Make sure its not too dry. Rest for 5 to 10 minutes.  Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and drop the cauliflower peices one by one in batches.  Increase the flame to medium and deep fry the cauliflower pieces till golden in color on both the sides. Toss and flip whenever needed. Do not wait for all the bubbles to cease.   Remove in a tissue paper. Enjoy with rice or as an evening snack. My daughter loves it with tomato sauce.

Note

Adjust the quantity of chilli powder and garam masala powder as per your taste. Parboil cauliflower before mixing the flours. Raw cauliflower takes more time to cook in oil and absorbs more oil too.  Do not wait for all the bubbles to cease while frying. Remove once it turnd golden in color.  You can use corn flour in place of rice flour.

Yummy, kids friendly cauliflower pakoda is ready to enjoy. You can have with ketchup.

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Javvarisi Vadai Recipe–Sabudana Vada Without Potato

This is an easy version of javvarisi vadai (In Tamil) without potato and peanuts. Its prepared by mixing soaked sago / javvarisi / sabudana, rice flour, chopped onion and vegetables which is mostly like South Indian style. Though its my first attempt, it came out so well and crispy. We all loved it very much. I tried this recipe after watching an YouTube video. It can be prepared under 10 minutes if you have soaked sago ready in hand. Ok, Lets see how to make this easy and simple javvarisi vadai with step by step pictures.

Check out my North Indian style sabudana vada too !

Javvarisi vadai recipe

Javvarisi vadai / Sago vada recipe without potato, peanuts

Cuisine: Indian

Category: Starters

Serves: 8 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Soaked sago /  ooravacha Javvarisi - 1 cup (use big sized ones) Rice flour - 1 tbsp Big onion - 1 (finely chopped) Green chilli - 2 (finely chopped) Ginger - 1/2 inch (-do-) Coriander leaves - 2 tbsp (-do-) Carrot - 1 (grated) Curry leaves - Few Salt - as needed Water - 1 to 2 tsp (only if needed) Cooking oil - to deep fry vada

HOW TO MAKE JAVVARISI VADAI

1. Wash and soak 1/2 cup sabudana / sago in required water for 4 hours or overnight. It doubles and get around 1 cup after soaking. 
2. Drain all the water and grind the soaked sago to a coarse paste with less water.
3. Take the ground sago in a bowl. Add rice flour, finely chopped onion, ginger, green chilli, grated carrot, curry leaves and coriander leaves. Mix well.
4. Grease your hands with oil and shape vada.
5. Heat oil and deep fry the vada both sides till onion turns golden brown.
6. Remove and drain in a tissue paper. Serve hot with tomato ketchup.

JAVVARISI VADAI RECIPE - STEP BY STEP PICTURES

Wash and soak 1/2 cup of white colored, big sized sabudana / sago pearls in water twice. Then soak it in enough water for 4 hours or over night. It doubles and becomes to around 1 cup after soaking.   After soaking, drain the excess water completely. Take 1 cup of soaked sago in a mixie jar. Grind to a coarse paste and transfer to a bowl. Add 1 to 2 tsp of water while grinding based on the need. Do not add more.  Add rice flour, salt, finely chopped onion, green chilli, coriander leaves, curry leaves, ginger and grated carrot. Mix well. Check for taste. Vada batter should be thick. It should not be loose, wet and watery. Vada will absorb more oil if the batter is loose. Heat oil to deep fry vada. Grease your hands with oil. Make small balls from the batter and keep aside. Take one ball and press in the palm. Shape like masala vada. Shape all the balls and arrange in a plate. Grease your hands whenever needed. Heat oil to deep fry. Check the oil temperature by dropping a pinch of vada batter. If it rises to the top immediately, oil heat is right. Now drop 3 to 4 vada per batch. Deep fry in medium flame on both the sides till onion turns golden brown. Remove and drain in a tissue paper. This vada remain white in color. So remove it as soon as onion turns golden brown with a nice smell. Enjoy hot crispy vada with tomato sauce.

Note

For variations, you can use grated cabbage instead of onion. Do not add more water to the batter while grinding. Vada absorbs more oil if the batter is watery. Over frying this vada burns the onion. So remove when the onion turns golden brown with a nice smell.

Try this easy, yummy javvarisi vadai and serve with tomato sauce. Kids would love it !

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Mini Besan Murukku Recipe – Kadalai Maavu Murukku - Small Murukku Recipe

Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints. 

This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. One more thing I would like to share. This murukku doesn't have a melt in mouth texture. It's slightly hard to bite hard but definitely crunchy. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.

Check out my other MURUKKU VARIETIES !

Mini besan murukku recipe / Kadalai maavu murukku

Besan murukku / kadalai maavu murukku in small size / mini murukku recipe

Cuisine: Indian

Category: Snacks

Yields: 40 small murukku

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Store bought rice flour - 1 cup Besan flour - 1/2 cup Soft butter - 1 tbsp Hot oil - 1/2 tbsp (I used refined oil) Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste) Ajwain / Omam - 1/2 tsp Black sesame seeds - 1/2 tsp Hing / Asafetida - 1/4 tsp Salt & water - as needed Cooking oil – to deep fry murukku

HOW TO MAKE BESAN MURUKKU

1. In a bowl sieve and mix besan flour, rice flour.
2. Add ajwain, red chilli powder, sesame seeds, hing, butter, hot oil and salt.
3. Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
4. In the murukku press, keep the star mould and fill the dough.
5. Heat oil and check the temperature. Press the small murukku in a sheet.
6. Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
7. Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !

BESAN FLOUR MURUKKU - STEP BY STEP PICTURES

In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well. Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and butter. Mix well without water to spread the butter evenly with the flour. Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.   Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough.  In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did. Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature. Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper. Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it. Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals. Do not add more butter. Oil may bubble.

Try this small sized besan murukku and enjoy !

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Pavakkai Chips / Crispy Bitter gourd Chips with wheat flour – Karela Chips Recipe

 I learnt this crispy bitter gourd chips recipe from my MIL. During my recent visit to Salem, my MIL gave me some fresh, home grown bitter gourd (Pavakkai in Tamil, Karela in Hindi, Kākarakāya in Telugu, Hagalakayi in Kannada, Pāvaykka in Malayalam). She also suggested me to try this crispy pavakkai chips for Sendhil and Raksha. 

Usually pavakkai chips is made using besan flour, rice flour or Maida and corn flour. But I used wheat flour and rice flour as suggested by my MIL. It came out super crispy and tasty. We all loved it. It tastes less bitter as we are slicing the bitter gourd thinly and deep frying it. Also it stayed crispy for more than an hour. It is prepared without curd, maida or besan flour. If you want to avoid deep frying, you can bake them in an oven but taste varies. Friends, do try this crispy pavakkai chips and enjoy with sambar rice or as teatime snack !

Check out my white colored potato chips recipe, Raw banana chips and French fries too !

Pavakkai chips / Bitter gourd chips recipe

Pavakkai chips recipe / Crispy bittergourd chips recipe

Cuisine: Indian

Category: Snacks recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Bitter gourd - 2 Wheat flour / Atta - 1/2 cup OR Wheat flour + rice flour - 1/4 cup each Ginger garlic paste - 1 tsp Red chilli powder - 1 tsp Coriander seeds powder / Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Fennel seeds powder - 1/2 tsp Salt - as needed Water - to sprinkle Cooking oil - to deep fry

HOW TO MAKE BITTERGOURD CHIPS

1. Wash and slice bitter gourd thinly and take in a bowl.
2. In that bowl mix wheat flour, rice flour, gg paste, spice powders, salt along with bitter gourd.
3. Mix without water. Then sprinkle water slightly, coat the flour and bitter gourd.
4. Rest for 10 minutes. Then add remaining rice flour, give a good mix. Set aside.
5. Heat oil to deep fry. Drop each pieces separately and fry in medium flame till golden in color.
6. Flip and cook the other side till crispy. Remove and drain in a tissue paper.
7. Serve hot with sambar rice or as teatime snack.

BITTER GOURD CHIPS RECIPE - STEP BY STEP PICTURES

Wash and chop bitter gourd very thinly. Slicing thinly helps to remove bitter taste. In a bowl, take the sliced bitter gourd. Add wheat flour, rice flour, salt, red chilli powder, dhania powder, garam masala powder, fennel powder, ginger garlic paste. Mix well. Sprinkle little water to coat the bitter gourd and powders. Rest for 5 minutes. Mix well and its ready to deep fry. If needed sprinkle little rice flour n water. Heat oil to deep fry. Drop a pinch of bitter gourd and check if it rises to the top immediately. Now sprinkle the bitter gourd pieces one by one in oil. Do not clutter them. Cook in batches of 10 to 15 nos. based on the quantity of oil in the kadai.   Cook in medium to high flame till it becomes golden in color on one side. Keep tossing in oil. Flip and cook the other side till there are few bubbles in oil. Cook till crispy and golden in color. It takes more time to cook. Do not wait for all the bubbles to cease completely. Chips may burn. Rmove at the right stage. Check for crispy taste. Add more wheat flour or rice flour if necessary. Mix and make chips.  Remove the chips in a tissue paper and serve hot for crispy taste. You can serve with sambar / rasam rice or as tea time snack. This bitter gourd chips stays crispy for an hour if fried properly. Enjoy !

Note

You can use besan flour instead of wheat flour but taste varies. Deep fry the bitter gourd pieces by tossing it whenever needed and by adjusting the flame. It takes slightly more time to cook than other chips recipes. You can fry in high flame too but keep tossing and stay nearby else  it will burn. Color of this chips will be on the dark golden brown shade as we are using wheat flour. Adjust the quantity of wheat flour and rice flour as per the size of bitter gourd.

Try this crispy pavakkai chips and enjoy !

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