Bittergourd peel pooris- Crispy karela peel pooris – tasty brunch recipes

      Pooris are always a favourite at home, though it is a rare thing at my place because I don’t deep fry a lot. I have tried making different varieties of pooris before. But this recipe really intrigued me. This used bittergourd peel. Who had thought of using karela peels in pooris. It was awesome – crispy and delicious when I made it for a weekend brunch one day. I also carried it for my friend when we met and they loved it too. I will surely make this one again.


Recipe source – Maayeka

Print Recipe
Bittergourd peel pooris- Crispy karela peel pooris - tasty brunch recipes Yum
Course breakfast
Cuisine indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 cup Wheat flour / atta
  • 1/4 cup Besan
  • 3/4 - 1 cup Bittergourd peel
  • 1 tbsp Rava / semolina
  • 1 tbsp Cooking oil
  • 1.5 tbsp Tamarind pulp
  • 1 tsp Fennel saunf powder/ powder
  • 1 tsp chilly Red powder
  • 1 tsp Coriander dhaniya powder/
  • 1/4 tsp Turmeric powder
  • to taste Salt
  • Oil for deep frying
Course breakfast
Cuisine indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 cup Wheat flour / atta
  • 1/4 cup Besan
  • 3/4 - 1 cup Bittergourd peel
  • 1 tbsp Rava / semolina
  • 1 tbsp Cooking oil
  • 1.5 tbsp Tamarind pulp
  • 1 tsp Fennel saunf powder/ powder
  • 1 tsp chilly Red powder
  • 1 tsp Coriander dhaniya powder/
  • 1/4 tsp Turmeric powder
  • to taste Salt
  • Oil for deep frying
Instructions
  1. Take the karela peels in a bowl. Add salt to it and leave it for 10 minutes.
  2. Wash them with water. Squeeze and drain out the excess water.
  3. In a mixing bowl, add the bittergourd peel with rest of the ingredents(except oil) .
  4. Mix well.
  5. Add little water to make a medium stiff dough.
  6. Add around a tbsp. of oil and knead to form a non sticky dough.
  7. Heat the oil for deep frying.
  8. Pinch small balls with the dough.
  9. Flatten it to a small and slightly thick circle /pooris with a rolling pin.
  10. When the oil is hot enough, drop the rolled pooris into the hot oil.
  11. Deep fry them till golden brown on both sides.
  12. Drain them on a paper napkin.
Recipe Notes

Serve immediately with some potato side dish, pickles or chole.

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest7
 

9 Comments

  1. Super flavored fluffy puries…….love it!

     
  2. VineelaSiva

    Really bitter gourd peel poori.very innovative and new recipe to me.Will try.

     
  3. Hamaree Rasoi

    Very unique and delicious and lovely looking pooris blended with bitter gourd peels.Deepa

     
  4. MonuTeena RecipesPassion

    the pooris with butter gourd sounds interesting thanks for sharing

     
  5. we also make use of bitter gourd peels to make poori or rotijust scrap and add salt remove and freeze it and use as and when needed i hv one on my blog too

     
  6. Taste of Mysore

    We loved these pooris too. Yumm right! Different flavor 🙂

     
  7. Nithya Ravi

    Looks great.Who thought of making bitter gourd puris?

     
  8. nandoos Kitchen

    poori with bittergourd sounds unique and interesting.

     
  9. Hari Chandana P

    Sounds interesting.. great recipe!!

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*