Crispy Masala Karela | Air Fryer Karela

Air fryer bitter gourd recipe with crispy karela slices. This vegan and gluten-free karela fry is everyday Indian meal.

5 from 2 votes

Crispy Masala Karela | Air Fryer Karela

Crispy Air Fryer Karela made with bitter gourd, chana dal and everyday Indian spices. An easy, vegan, gluten-free, flavorful and low-oil karela fry recipe.

Prep Time10

Cook Time15

Soaking Time30

Total Time25

Course: Curry, Side Dishes

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegan, Vegetarian

Servings: cups

Calories: 91kcal

Author: Prajakta Sukhatme

Cost: $5

Equipment

Ingredients

4 medium karela bitter gourd/bitter melon, thinly sliced
¼ cup chana dal soaked for 20 minutes and drained
1 Tablespoons oil or use few spritz of oil spray
½ teaspoon turmeric powder
½ teaspoon red chili powder adjust per spice tolerance
½ teaspoon garam masala
½ teaspoon cumin seeds
½ teaspoon fennel seeds
Salt to taste

Optional Ingreidents

½ teaspoon sugar
1 Tablespoon lemon juice for tangy flavor
¼ cup grated coconut and chopped cilantro for garnish

Instructions

Prep the karela:

Wash and thinly slice the karela. Remove the tough seeds and white pith. Sprinkle with salt and let it sit for 20–30 minutes. Squeeze out excess moisture and pat dry. Soak chana dal for 20-30 minutes, then drain well.

Season

Add karela and chana dal to a bowl. Toss with oil, cumin seeds, fennel seeds, turmeric, red chili powder, garam masala, amchur, sesame seeds, salt and (sugar if using) Mix well so everything is evenly coated.

Air fry

Preheat the air fryer to 325°F. Arrange the karela and chana dal in a single layer. Air fry for 10-15 minutes, shaking the basket halfway, until the karela is browned and crispy. Spray few mists of oil on top midway through air frying.

Garnish and serve:

Drizzle some lemon juice on top. I also like to serve it with freshly grated coconut and chopped cilantro leaves. Serve warm.

Notes

Pro Tips

Slice the karela thinly for the best crispy texture.
Pat the karela completely dry before air frying.
Avoid overcrowding the air fryer basket.
Shake the basket during cooking for even browning.
Serve immediately for maximum crispiness.
For less bitterness, salt the sliced karela and squeeze out the excess moisture before seasoning.

Oven-Baked Karela

Preheat the oven to 400°F. Spread the seasoned karela and soaked, drained chana dal in a single layer on a parchment-lined baking sheet. Drizzle with oil and bake for 15–20 minutes, turning once halfway through. Cook until the karela is browned and crisp around the edges. Add the prepared tadka just before serving.

Stovetop Skillet Karela

Heat 1–2 tablespoons oil in a wide skillet over medium-high heat. Add the seasoned karela and chana dal in a single layer. Cook uncovered for 10-15 minutes, stirring every few minutes, until the karela is tender and nicely browned. Add the cumin, mustard seeds, curry leaves, and hing tadka toward the end. Toss well and serve hot.

Nutrition