Crispy Bitterguard Chips - Tea time snack - step by step

       Its been a week, since I posted something in my blog. Bit busy with something. Now I was in a compulsion to post some thing, This chips, I prepared some time ago.Wanted to post the recipe today.This chips is similar to the one, we get in "Adayar Anandha Bhavan". The crispness ,lies in the slicing and drying process. The basic rule, is to remove the moisture from the bitterguard. It tastes too good as such, or you can have it with tea.

Ingredients:
1.Bitterguard - 1 (big)
2.Besan flour - 1/4 cup
3.Rice flour - 2 tbsp
4.Chilli powder - 1 tsp
5.Salt - to taste
6.Oil - for frying

Method:
* Wash and slice the bitterguard thinly using a serrated knife.The thinner, we cut the bitterguard,   crispier the chips will be.

 * Take a clean kitchen towel and spread the sliced bitterguard over it in shade. The cloth will absorb the moisture and make the bitterguard dry.We can also place the slices on a paper towel, it will absorb the moisture well.

 * Take a bowl, add chilli powder,besan flour, rice flour and salt. Mix them well and dump in the sliced bitterguard into the bowl.Toss them well , so that the masala coats the bitterguard well.

* The mixture should look like this. There should not be any water content. If we have moisture in the bitterguard, then the chips will turn into bajji.

* Fry the bitterguards in medium hot oil, till it becomes crispy.Don't fry the bitterguard in very hot oil, then the chips will turn black soon.

* Drain the excess oil on a paper towel. Store the chips in a air tight container . 

                                        Enjoy these crispy bitterguard chips for your tea !!!

Notes:
* The bitterguard has to be dry to get a crispy chips.
* The amount of masalas can be altered according to our taste.
* Don't add too much besan flour, then it will become like bajji.
* We can also add some corn flour instead of rice flour.
* These chips, stay fresh for atleast a week, when we store in air tight container.