My elder daughter Saindhavi loves Adayar AnandaBhavan for the variety of chips they offer!!We used to visit it very often when we were at Salem.But after shifting to Tuticorin we miss it very much.Hope a branch gets open at Tirunelveli/Tuty...
I had already posted Bittergourd fritters recipe which has a slight variation in the ingredients list
When I was browsing Pavithra's foodblog I came across this bittergourd chips made in Adyar anandabhavan style.I was much delighted to see the recipe and with no wait I made it this weekend and gave a huge surprise to my daughter.I am so happy that she loved them ...
Thank u Pavithra Elangovan for sharing this wonderful recipe
4 Nos. of Medium sized Bittergourds
1/4 cup+1/4 Cup of Corn flour
1/4 Cup of Rice flour
1 Tbsp of Besan/kadalai Maavu/Chickpea flour
1/2 Tbsp of coriander powder
1/4 Tsp of Cumin powder
1/2 Tsp of coarsely crushed fennel/saunf powder
1 Tbsp of Red chilli powder
Salt to taste
Oil to deep fry
Wash the bittergourd and dry it with clean cloth.
Slice the bittergourd into small circles.Let the thickness be even.Don't slice it too thick or too thin.Take out the seeds that are in the centre after slicing the bittergourd.
In a wide mixing bowl add cornflour(1/4 cup),Rice flour,Besan,coriander powder,cumin powder,fennel powder,chilli powder,salt and mix well.
Add the sliced bittergourd to it and mix well.Add few drops of water/1 Tsp of water and mix well.Don't add too much of water.See to it that all the slices are well coated with the mixture
Heat oil in a pan for deep frying.
Drop the bittergourd one by one .
Fry them until the bubbles stops..
Drain them in a kitchen towel.
If u are making in large batches and need to reserve them for a week or more then after frying them in oil follow the following steps:
- Preheat the oven at 350 F/170 degrees C for 10 minutes.
- Spread the fried bittergourd in a baking tray.
- Bake them in an oven(can use convection mode in microwave) for 10 minutes in 350 F or 170 degrees C.
- Cool them and store it in an air tight container
As I made very small quantities I didn't bake it..Moreover it got completed the same day!!!
- Don't slice the bittergourd too thin or too thick.If it is too thick it won't be crispy.
- Deseed the bittergourds.
- See to it that the all slices are coated well with the mixture.
- Don't add too much of water.Just sprinkle few drops.
- If u are making it in large batches,bake them in oven after frying in oil so that it remains crispy for long days.
- When u are about to fry coat them with corn flour which imparts a crunchy taste to the fry.
- Heat the oil in medium high.
- On frying take off the slices from the oil only when the bubbles ceases.This is an indication that the slices had become crispy.If u take before this stage u will end up with a non-crispy chips