Chakka Pazham Pori
Sweet, ripe jackfruit pods dipped in a fragrant cardamom-spiced batter and fried to a perfect golden crisp. A beloved traditional tea-time snack from Kerala, offering a delicious twist on the classic pazham pori.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a medium mixing bowl, whisk together the maida, rice flour, sugar, turmeric powder, cardamom powder, salt, and optional baking soda until well combined.
- c.Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon.
- d.Set the batter aside to rest for 15-20 minutes. This allows the flours to hydrate and results in a better texture.
- 2
Step 2
- a.Heat the Oil
- b.Pour the coconut oil into a kadai, wok, or deep, heavy-bottomed pan. Heat over medium flame.
- c.The oil is ready when a small drop of batter sizzles and rises to the surface immediately without browning too quickly (around 350°F or 175°C).
- 3
Step 3
- a.Coat and Fry the Jackfruit
- b.Once the oil is hot, take one deseeded jackfruit pod at a time and dip it into the batter, ensuring it is fully and evenly coated.
- c.Let any excess batter drip off for a moment, then carefully slide the coated jackfruit into the hot oil.
- d.Fry in small batches of 4-5 pods to avoid overcrowding the pan, which can lower the oil temperature.
- e.Fry for 3-4 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides.
- 4
Step 4
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried fritters from the oil.
- c.Place them on a wire rack to drain the excess oil. This helps them stay crispier than placing them on paper towels.
- d.Serve the Chakka Pazham Pori immediately while they are hot and crispy, alongside a cup of hot tea or coffee.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use very ripe, sweet, and firm jackfruit pods (varikka chakka).
- 2The batter's consistency is key. If it's too thin, it won't coat the fruit; if too thick, the coating will be doughy. Adjust with a little water or flour as needed.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the inside cooks.
- 4For an authentic Keralan flavor, use coconut oil for frying. It imparts a unique aroma and taste.
- 5Ensure the jackfruit pods are dry before dipping them in the batter to help it adhere better.
Adapt it for your goals.
Flavor Enhancement
Add a pinch of ground ginger or a tablespoon of toasted sesame seeds to the batter for a different flavor profile.
Sweetener SwapSweetener Swap
Replace white sugar with powdered jaggery for a more traditional and earthy sweetness.
Flour AlternativeFlour Alternative
For a slightly denser texture, you can substitute half of the maida with whole wheat flour (atta).
Why this is on our healthy list.
Quick Energy Source
The combination of carbohydrates from the jackfruit and the flour batter provides a quick and effective boost of energy, making it a popular tea-time snack.
Contains Natural Phytonutrients
Ripe jackfruit is a source of carotenoids, which are antioxidants that help protect the body's cells from damage caused by free radicals.
Aromatic Digestive Aid
Cardamom, a key spice in the batter, is traditionally known for its digestive properties and can help soothe the stomach, in addition to providing a wonderful aroma.
Frequently asked questions
Chakka Pazham Pori is a traditional deep-fried snack and is best enjoyed in moderation as an occasional indulgence. It is high in calories, carbohydrates, and fat due to the sugar and deep-frying process.