Wash the bitter gourds/karela properly and pat them dry.

Slice them to thin slices. If the slices are thick the chips will not be crispy.

Take the besan, cornflour, salt, turmeric powder, red chilli powder and mix them properly.

Now, gradually add water to the batter to form a pouring consistency.

Take a pan/kadai and add the oil. Heat the oil on medium flame.

Now, dip the karelas in the batter and deep fry them on low-medium heat.

Gently flip the karelas to fry them evenly on both the sides.

Fry them till they turn golden and crisp.

Serve the fritters with tea or as an appetizer.