Chakka Pazham Pori

Instructions

1. 1

   Prepare the Batter

   • In a medium mixing bowl, whisk together the maida, rice flour, sugar, turmeric powder, cardamom powder, salt, and optional baking soda until well combined.
   • 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.
   • Set the batter aside to rest for 15-20 minutes. This allows the flours to hydrate and results in a better texture.
2. 2

   Heat the Oil

   • Pour the coconut oil into a kadai, wok, or deep, heavy-bottomed pan. Heat over medium flame.
   • 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. 3

   Coat and Fry the Jackfruit

   • 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.
   • Let any excess batter drip off for a moment, then carefully slide the coated jackfruit into the hot oil.
   • Fry in small batches of 4-5 pods to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 3-4 minutes, turning them occasionally, until they are a deep golden brown and crispy on all sides.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried fritters from the oil.
   • Place them on a wire rack to drain the excess oil. This helps them stay crispier than placing them on paper towels.
   • Serve the Chakka Pazham Pori immediately while they are hot and crispy, alongside a cup of hot tea or coffee.