Chakka Pazham Pori
Golden, crispy fritters made from ripe jackfruit pods coated in a lightly sweetened gram flour batter and fried to perfection. A beloved Kerala tea-time snack that balances the natural sweetness of chakka (jackfruit) with a crunchy exterior.
For 4 servings
- prep · ~5 min
Prepare the jackfruit pods.
1.Remove the seeds from the ripe jackfruit pods.2.Cut the deseeded pods into bite-sized pieces, about 2 inches long.3.Set aside on a plate. - mix · ~3 min
Make the batter.
1.In a mixing bowl, combine all-purpose flour, rice flour, sugar, turmeric powder, and salt.2.Gradually add water while whisking to make a smooth, thick batter. It should coat the back of a spoon.3.Ensure there are no lumps in the batter.TIPThe batter should be thick enough to cling to the jackfruit pieces without dripping off excessively. If too thick, add a teaspoon of water at a time. - fry · ~5 min
Heat the oil for deep frying.
1.Pour oil into a deep frying pan and place it over medium heat.2.Wait until the oil is hot but not smoking. To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the top immediately.TIPMaintaining the right oil temperature is key. If the oil is too hot, the fritters will brown quickly but remain raw inside. Too cold, and they will absorb excess oil. - fry · ~10 min
Coat and fry the jackfruit.
1.Dip a few pieces of jackfruit into the batter, ensuring they are evenly coated.2.Carefully slide them one by one into the hot oil. Do not overcrowd the pan.3.Fry for 2-3 minutes, turning occasionally, until they turn a deep golden brown and crispy.4.Remove with a slotted spoon and drain on paper towels. - serve
Serve the Chakka Pazham Pori immediately.
Arrange the hot, crispy jackfruit fritters on a serving plate. They are best enjoyed fresh with a cup of hot tea.
TIPServe immediately for peak crispiness. They soften as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only fully ripe jackfruit with natural sweetness for the best flavor.
- 2The batter should cling thickly to the jackfruit; if it drips, add more rice flour.
- 3Fry over medium heat to ensure the inside cooks through without burning the outside.
- 4Drain on paper towels immediately to remove excess oil and keep fritters crisp.
- 5You can make the batter up to 1 hour ahead and refrigerate, but fry just before serving.
- 6Avoid overcrowding the pan; fry in small batches to maintain oil temperature.
Adapt it for your goals.
Coconut oil fry
Swap the vegetable oil for virgin coconut oil to impart a distinctly Kerala-style aroma and a hint of nuttiness that pairs beautifully with the jackfruit.
less sweetLess sweet
Reduce or skip the added sugar in the batter to let the natural sweetness of the jackfruit shine, ideal for those who prefer a less sweet snack.
spicy kickSpicy kick
Add 1/4 teaspoon of crushed black pepper or a pinch of cayenne to the batter for a subtle heat that contrasts the sweet jackfruit.
gluten freeGluten-free
Replace the all-purpose flour with an equal weight of chickpea flour (besan) for a gluten-free version that still fries up crispy and golden.
Why this is on our healthy list.
Rich in Dietary Fiber
Ripe jackfruit is a good source of fiber, which aids digestion and helps maintain a healthy gut.
Natural Energy Boost
The natural sugars in ripe jackfruit provide quick, sustained energy, making these fritters a satisfying snack.
Source of Vitamin C and Antioxidants
Jackfruit contains vitamin C and various antioxidants that support immune health and help protect cells from oxidative stress.
Frequently asked questions
Yes, but thaw it completely and pat dry very well with paper towels to remove excess moisture, or the batter may slide off and the fritters will be soggy.
