Karam Thonalu | Karela Nimki | How to Make Karam Thonalu

Snacks | vegetarian

  • Prep Time 1 Mins
  • Cook Time 30 Mins
  • Resting Time 10 Mins


  • For the Dough:
  • 250 gms Maida
  • 50 ml Ghee
  • 1 tbsp Salt
  • Water (Sufficient to make a tight dough)
  • Oil (For depp frying)
  • 1 Cup Dry Maida to sprinkle when rolling out the sheets
  • For the spicy Powder (For sprinkling on top):
  • 1/2 Cup Chilli Powder
  • 1/4 Cup Black Salt


  1. Put the Maida through a sieve and mix salt and Ghee. Rub ghee into the flour well until it becomes dry and grainy like breadcrumbs.
  2. Add water gradually and mix the flour into a firm and tight dough. Smear the dough with a little ghee and let the dough rest for 10 minutes.
  3. Roll out a small portion of the dough like into a sheet as thin as you do for Poori, with a generous sprinkling of dry flour to facilitate the rolling process.
  4. Cut the sheet into square shape. Now, leaving a ¼” border on all sides, make vertical equi- distant cuts on the sheet. Roll in the square along the vertical cut marks, leaving the middle portion free. Press the edges together firmly.
  5. Roll out the rest of the dough in a similar manner. Fry the bulbs a few at a time. Remember to start frying only when the oil is very hot. Fry on medium flame until the bulbs change colour. That is when you can ensure that the bulbs are well cooked on the inside. Now raise the flame and fry till crisp and brown. Take the bulbs out onto a sieve or an open basket. (Note: When the bulbs are taken out you will find that the vertical cut parts in the middle will open out beautifully giving it the shape of a flower bud).
  6. Sprinkle the Chilli and Black Salt mixture over the bulbs and toss them around so that the topping will stick evenly to the bulbs. You can also use Curry Leaf powder as a top sprinkling alternative.