Chakka Pazham Pori- Chakka Appam/ Ripe Jack Fruit Fritters
There is a beauty in the simplicity of traditional tea-time snacks. We often refer to them as naadan palaharam. Some recipes make you nostalgic and we keep coming back to it time and again. It brings back memories of some distant times. I don’t even remember this existed until my mom reminded me of chakka pazham pori. I am so happy I tried this again and along with it came a flood of childhood memories 🙂
This is a sure winner if you have sudden guests at home. The flavor of ripe jack fruit dipped in sweet cardamon flavored batter and then deep-fried in coconut oil to crispy golden is something that cannot be described. You need to give it a try to get a unique experience.
you like Jack fruit? Jack fruit is the most versatile of all tropical
fruits and is a common fruit in Kerala and South India. It is naturally
sweet and has a distinctive fragrance when ripe and your whole house
with be filled with a strong fruity aroma. It is starchy and rich in
fiber. It is rich in antioxidants, vitamin c, magnesium, and potassium.
It is good for your skin and boosts the immune system.
Use varikka chakka variety
for this recipe. It is very sweet and firm flesh even when it is ripe
and has a chewy texture. This variety has less fiber and is good to make
snacks and desserts. The best place to find fresh jack fruit in the US
is specialty markets like Whole Foods or Asian and Indian Stores.
fruit is now in season and there is no better time to try this recipe
Ripe sweet jack fruit is eaten as a snack by itself just like any other
fruit. Jack fruit a large fruit and there is so much you can do with
this fruit. Looking for some more ideas with ripe jack fruit, then check
these recipes too.
Chakka Pazham Pori- Chakka Appam/ Ripe Jack Fruit Fritters Recipe
Cooking time- 10 minutes
Recipe type- snack
Cuisine- Kerala/ Indian
Jack fruit bulbs- 8
Maida-1 1/2 cup
Rice flour-2 tbs
Sugar- 2 tbs
salt- a pinch
Turmeric powder-a pinch
(or yellow food color-a few drops-optional)
Cardamon powder- 1/4tsp
Nutmeg powder- a pinch
Coconut oil for frying
Prepping the Jack fruit
Use varikka chakka variety for this recipe. Cut jack fruit into half and then into four quarters. The pale-yellow, plump bulbs, which are edible and joined at the core. Slice off the core and use your hand to pull it away from the white fibers, discard the fibers and the rind. Save the seeds for curries and stir fry. Cut each bulb into two pieces.
To make the batter in a large bowl add all-purpose flour/ maida, rice flour, salt and sugar, and mix well. Pour about a cup of water little by little and whisk until it forms a smooth lump-free batter. Add turmeric powder, cardamom powder, and nutmeg powder. Whisk till well blended. The batter should not too thick and not too thin. If it is too thick add a tablespoon or two of water. If thin add more flour. Let it rest for five minutes.
Heat oil in a heavy bottom pan. When the oil is hot dip slices of jack fruit into the batter and deep fry in hot oil till golden. Flip and fry both sides till it is evenly crisp and golden brown. Drain excess oil using a paper towel. Enjoy with tea.
Hope you will all enjoy!