First wash and cut the pavakkai into thin slices. Heat the oil in kadai for frying.
Now, take a mixing bowl, add all the ingredients along with sliced pavakkai. Sprinkle little water and mix thoroughly until the masala gets coated over the pavakkai. I added about 1 Tbsp of water.
Fry the pavakkai in batches over medium-high flame until golden brown. Transfer to paper napkin to drain excess oil.
Serve warm.
Notes | FAQ
- You don't need any extra method to remove the bitterness of pavakkai. - Slicing the pavakkai as thin as possible is very important to achieve the best crispy texture. You can use a slicer. I did not have one and did it with a sharp kitchen knife. - Just sprinkle enough water to let the masala stick to the pavakkai. Do not add more water. Pavakkai will absorb more oil while frying. - You can store the chips in air tight container or zip lock pouch and enjoy for 2-3 days. - Try to use only sufficient oil while frying. The bitterness of pavakkai may infuse into the oil while frying and you may not be able to use the oil later for other cooking.