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3 from 2 votes

Crunchy Karela Pakora

Karela pakora- Tangy and delicious Bitter gourd fritters 

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: snacks/starters
Cuisine: North Indian Cuisine
Keyword: bhajiya, fritters, karela, pakoda,
Servings: 4 people


  • 1 cup Split green moong daal/chilke wali moong daal
  • 2.5 tbsp Gram flour / Besan
  • 1 Bitter gourd /karela medium
  • 2.5 tbsp Raw mango finely chopped
  • 2 tbsp Cashew pieces/ Kaju Tukda
  • 1.5 tbsp Red Chili Powder/ Laal Mirch
  • 1 tsp Coriander Seeds / Sabut Dhaniya
  • 1 tsp Fennel seeds
  • 2 green chilis chopped
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • to taste Salt / Namak


  • Wash and soak moong daal/Green lentil for approx 3-4 hours.
  • Scrape karela and grate it, remove all the hard seeds before grating.
  • Slightly crush fennel and coriander seeds.
  • Drain the water from moong daal and grind to make a coarse paste.(don’t remove the skin of moong daal)
  • Now add grated karela/bitter gourd,chopped raw mango and all the spices in it.
  • Mix and beat the mixture well and rest it for 5 minutes.
  • Heat oil in a deep and wide pan.
  • Make small fritters from the mixture either dropping by wet hands or use a small spoon tp drop the mixture.
  • Fry on medium heat till golden in colour.drain on a tissue paper.
  • Serve hot
  • Serving suggestions-serve with date and tamarind chutney or ketchup