Pavakkai Chips | Bitter Guard Chips Recipe

Pavakkai Chips is one of the crispies liked by everyone at home. Many don’t like pavakkai for its bitter taste. If you are too the one, trust me, make these chips and sure you will love it. When deep fried with specified spices, you won’t even feel the bitter taste. Even my daughter has it without any hesitation.

As my dad was diabetic, mum makes sure to make pavakkai at least once a week. It is very low in calories and an excellent source of folates. She makes Pavakkai Chips, Pavakkai Podimas, Pavakkai fry, Pavakkai Puli Kuzhambu and much more. My native is Salem, and almost in all houses, they used to prepare all these pavakkai recipes. Even you can say this is a native recipe of Salem. This mainly goes well with Curd Rice. Also can be had with Sambar, Rasam, Mor Kuzhambu, Puli Kuzhambu. Even you can have it in the evening as a tea-time snack. (updated with a new video.)

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Pavakkai Chips | Bitter Guard Chips

Print Recipe

Crispy and Crunchy Pavakkai Chips.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
3 people	10 minutes (exluding soaking time)

Cook Time

20 minutes

Servings Prep Time 3 people 10 minutes (exluding soaking time)

Cook Time 20 minutes

Pavakkai Chips | Bitter Guard Chips Print Recipe Crispy and Crunchy Pavakkai Chips. CourseSide dish CuisineSouth Indian Servings Prep Time 3 people 10 minutes (exluding soaking time) Cook Time 20 minutes Servings Prep Time 3 people 10 minutes (exluding soaking time) Cook Time 20 minutes

Ingredients

• 1 Bitter Guard/Pavakkai
• 1/4 tsp Turmeric powder
• 1 tsp Chili powder
• 1 tsp Sambar powder
• 1 tsp Ginger Garlic Paste
• 1 tsp Corn Flour
• 1 tsp Rice flour
• 1/2 tsp All purpose flour/Maida
• salt to taste
• oil to deepfry

Servings: people

Instructions

1. Keep the ingredients ready. Wash and cut the bitter guard into thin slices. Remove all seeds from the bitter guard.

   
2. In a bowl add sliced bitter guard along with all the ingredients specified above except oil. Mix by sprinkling 2 tablespoons of water. Refrigerate the mix at least for half an hour.

   
3. Heat a Kadai, add oil. Once the oil is heated add a small amount of bitter guard and deep fry till both sides turn golden brown. Do not over crowd. Fry in medium flame only. Once done remove it in a kitchen towel. Now repeat the process with remaining bitter guard. The crispy bitter guard is ready.

   

Recipe Notes

• Make sure to cut the bitter guard into thin slices as we do for chips.
• Remove all the seeds from the bitter guard.
• For best result refrigerate it at least for half an hour to one hour.
• Just sprinkle only one or two tablespoons of water to mix the ingredients.
• Store it in an airtight container and can have it for a week.

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Crispy and crunchy Pavakkai Chips is ready to relish along rice.