Directions

1. I added some salt and lemon juice to the bitter gourd slices and kept aside for 30 minutes. Then I squeezed them/washed them to remove the extra water and salt. This helps reduce the bitterness.
2. Add all the spice powders along with chickpea flour and rice flour together and sprinkle all over the bitter gourd slices.
3. Mix well and leave aside to marinate for about 20 minutes.
4. Now add 1 tbsp. oil and mix again. By now, the spice coating would adhere to the bitter gourd slices.
5. If deep frying, heat oil in a pan and slowly fry the roundels till crispy. Drain on a kitchen paper towel and consume.
6. Preheat airfryer at 160 deg C for 5 minutes.
7. Brush the basket and lay out bitter gourd chips for airfrying or you can use parchment paper (helps prevent sticking).
8. Air fry for 10 minutes turning once in the middle.
9. Now bump up the temperature to 200 deg C and airfry for 6-8 minutes more turning once in the middle.
10. Your bitter gourd chips should turn golden brown and crispy.
11. Serve hot with chai.