Sunday, February 22, 2009

Jackfruit Fritters/Chakkappazham Porichathu ? Does any Keralite know the Naadan name, please?

The creative department of my brain is completely frozen and is closed temporarily! That means, you get to reach the recipe directly :)

This is a recipe that is long forgotten from my grandmother’s kitchen and quickly fading from my mother's memory. I don’t remember my mother making this during my childhood but it seems, she used to enjoy this a lot from my grandmother’s kitchen. I wanted an easy recipe to use up those two cans of jackfruit, waiting patiently to get their share of limelight for the last 6 months and that’s when my mother suddenly thought about this snack that her mother used to prepare quite often during jackfruit season. By the time she finished narrating the how-to part, I knew I would love it and I did! So, I thought I will share another gem from my grand mother’s kitchen before it goes completely forgotten!!

Again, We want your help to find out the local/traditional/regional/naadan name of this snack and based on my past experience, I know for sure that someone out there can help me with this. So, please drop a line here if you have the answer to my question, it means a lot to me!

Ingredients: (Serves 2-3)
  • 12 pods of ripe jackfruit ( I used 2 cans of CHAOKOH-Jackfruit in syrup & drained it)
  • ¾ cup rice flour
  • ¼ cup Maida/All-purpose flour
  • ¼ tsp turmeric powder
  • 2 pods of cardamom, crushed
  • 3-4 tbsp sugar (adjust as per the sweetness of the fruit)
  • Around 1 ¼ cup water
  • Oil for deep frying
  • Chop jackfruit into small pieces and cook with a handful water, either on stove top or in a microwave, until the fruit pieces are tender and loses its firmness; remove from the heat. With the back of a wooden spoon, roughly mash the fruit pieces, so it stays together when batter is added.
  • Meanwhile, prepare a semi-thick batter by mixing rice flour, all purpose flour, turmeric powder sugar and water. Flavour the batter with two crushed cardamoms and mix well to make a smooth batter without any lumps.
  • Pour the batter , in small quantities to the cooked jackfruit and mix well. Make sure that there is enough batter to cover the cooked fruit and not much to let fruits float in batter. When cooked fruit is mixed with the batter, you should be able to take a scoop with a spoon.
  • Heat oil in a deep vessel, in medium heat. Take a small scoop of the fruit+batter and carefully drop them into hot oil and fry till they reach golden brown. Remove with a slotted spoon and drain on a paper towel. If the oil is too hot, the fritters will turn dark brown easily, so please adjust the heat accordingly.
  • Serve warm with a cup of tea or coffee
Note: You can make ripe plantain fritters the same way but there is no need to cook ripe plantains. Just mash them and mix with the batter, take a spoonful and drop them into hot oil. This is a nice variation from our regular plantain fritters.

Related Posts:

Pazham Pori Ela Ada Plantain Pudding Ariyunda


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