Chakkapazham Pori with Stuffing | Jackfruit Fritters ~ Step by Step Pics

Most Keralites aka mallus enjoy the jackfruit season and why not, this is Kerala's own fruit. Though the raw jackfruit has tremendous health benefits than ripe ones but most of us love the ripe jackfruit. Jackfruit is a rich source of folate, riboflavin, potassium,magnesium. It is also a store house of vitamin A and C which protects our body. My MIL goes mad over this fruit and can have all three times of the day. There are several recipes that are tried using ripe and raw jackfruit. I have tried a few of them that are listed below at the end of this post.

I have been trying this chakkapazham pori just like pazham pori sine two three years now but each time I modified a bit and tried. The reason is that unlike the fried solid plantain pieces in ethakka pori, the chakka pieces in chakka pori becomes wiggly once fried and so have to be consumed hot else becomes soft very soon. Moreover the chakka pieces are hollow inside too so I ended up filling these pieces with a mix of sugar and grated coconut which worked perfect for this snack. You can add more variations to this like adding few chopped dry fruits and nuts too along with sugar and grated coconut. It tastes similar to pazham nirachathu and we all loved it. So finally I have started trying the chakka pori with filling which is really good. Scoop out the seeds and fill in with this coconut- sugar mix. Love this snack with a cup of tea!!

Preparation time ~ 10 mins

Cooking time ~ 10 mins

Serves ~ 14 chakka pori

Author ~ Julie

Ingredients

chakka / ripe jackfruit 12-14

grated coconut 1/2 cup

sugar 1/3 cup

maida (all purpose flour) 1 cup

cumin seeds 1/2 tsp

salt to taste

turmeric powder a pinch

oil for frying

Method

• Prepare a batter using maida, salt, cumin seeds and turmeric powder. Make the batter not very thin or very thick. Leave the batte for 10 mins before using.
• Mix the coconut with sugar and keep aside. Cut open each jackfruit piece by making a slit and remove the seed. Place a tbsp of this coconut filling and close.

                                                   

• Heat oil in a kadai/ wok upto 2" depth and get ready.
• Dip each filled jackfruit in the batter and drop in hot oil. Flip all sides and get evenly browned. Cook on medium flame else the cover gets browned soon. Drain using slotted spoon and place on paper towel. Remove from paper towels immediately then to retain the crunchiness else it becomes soft on cooling.
• Repeat the same step of making all chakka poris till you finish the batter. If you have any batter left over, you can just drop in oil without jackfruit and this also tastes crisp. Enjoy with a cup of tea.

NOTES

* You can add 2tbsp of sugar to the batter too if you love the cover sweet. I haven't added sugar as the filling and jackfruit has sweetness.

* You can even add few chopped nuts or raisins for a variation in the filling.

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* Mangalorean Jackfruit Fritters(Chakka Bonda)

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