north_indianMediumveganvegetariangluten freedairy free
Karele ke Kebab
RATING
4.2/5(28)
TASTE SCORE
6/10
A unique appetizer that transforms bitter gourd into savory, spiced patties. The bitterness is balanced with potatoes and aromatic spices, creating a surprisingly delicious and healthy kebab perfect with mint chutney.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
247
247
CALORIES · 3 PIECES
Protein4g · 6%
Carbs26g · 42%
Fat15g · 55%
Fiber5g
Sugar3g
Saturated fat2g
Cholesterol0mg
Sodium897mg
Potassium687mg
Phosphorus100mg
METHOD · 6 STEPS
Prepare the bitter gourd: Scrape the rough outer skin of the karela, slit them lengthwise, and remove the seeds. Chop the karela finely and place it in a bowl. Add 1 tsp of salt, mix well, and set aside for 15-20 minutes to draw out the bitter juices. Squeeze the karela firmly with your hands to remove as much liquid as possible. Discard the liquid. Boil the squeezed karela in water for 5-7 minutes until just tender. Drain thoroughly and set aside.
Prepare the base: While the karela is being prepared, boil the potatoes in a separate pot until they are fork-tender. Peel the boiled potatoes and mash them in a large bowl until smooth.
Sauté the aromatics: Heat 1 tbsp of oil in a small pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and light golden. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
Make the kebab mixture: To the bowl with mashed potatoes, add the boiled karela and the sautéed onion mixture. Add the besan, coriander powder, cumin powder, turmeric powder, garam masala, amchur powder, and the remaining 0.5 tsp of salt. Finally, add the chopped coriander leaves. Mix everything together with your hands until well combined into a firm, dough-like mixture.
Shape and fry the kebabs: Grease your palms with a little oil. Divide the mixture into 12 equal portions. Roll each portion into a ball and then flatten it gently to form a round patty (tikki) about 2 inches in diameter. Heat the remaining 3 tbsp of oil in a non-stick pan or tawa over medium heat. Carefully place the kebabs in the pan, leaving some space between them. Shallow fry for 3-4 minutes on each side, until they are golden brown and crisp.
Serve the kebabs: Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with mint chutney, tamarind chutney, or a simple yogurt dip.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the juice out of the salted karela is the most important step to reduce its bitterness.
- 2Do not over-boil the karela, as it will become mushy and difficult to shape.
- 3For a nuttier flavor, you can lightly dry roast the besan in a pan for 2-3 minutes before adding it to the mixture.
- 4If the mixture feels too wet or sticky, add another tablespoon of besan to help it bind.
- 5Fry the kebabs on medium heat to ensure they cook evenly from the inside without burning on the outside.
- 6These kebabs can be prepared ahead of time and refrigerated. Just fry them before serving.
RECIPE VARIATIONS
Adapt it for your goals.
jain
Jain
To make a Jain version, omit the onion and ginger-garlic paste. You can use grated raw banana instead of potato and add a pinch of asafoetida (hing) for flavor.
high proteinHigh protein
For a protein boost, add 1/2 cup of crumbled paneer (cottage cheese) or mashed boiled chana dal to the kebab mixture.
healthyHealthy
For a healthier, low-oil option, brush the kebabs with a little oil and cook them in an air fryer at 180°C (350°F) for 12-15 minutes, flipping them halfway through.
PAIRS WELL WITH