Pavakkai Pakoda Recipe

Cooking Directions

• STEP 1.Wash and slice the bitter gourd into thin rounds.
• STEP 2.In a bowl, mix gram flour, rice flour, red chili powder, turmeric powder, salt, and water to make a thick batter.
• STEP 3.Dip the bitter gourd slices into the batter, ensuring they are well coated.
• STEP 4.Heat oil in a deep pan and deep-fry the coated bitter gourd slices until golden brown and crispy.
• STEP 5.Remove the pakodas from the oil and drain excess oil on a kitchen towel.
• STEP 6.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• To reduce the bitterness of the bitter gourd, soak the sliced rounds in salted water for 15 minutes before using.
• Make sure the batter is thick enough to coat the bitter gourd slices properly.
• Fry the pakodas in small batches to ensure even cooking and crispiness.

Storage and Serving

• Pavakkai Pakoda is best served hot and fresh.
• If there are any leftovers, store them in an airtight container at room temperature for up to 2 days.
• Reheat the pakodas in an oven or air fryer to regain their crispiness before serving.