Chakka Porichathu
Slow-roasted in coconut oil with a generous hand of spices, this jackfruit fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 2 servings
- 6 nos Jackfruit
- 1 cup Atta
- 1 cup Flour
- 1/2 cup Sugar
- Water, to taste
- Salt, to taste
- 3 nos Cardamom
- Oil, to taste
Preparation
Step 1
Mix atta, maida, sugar, salt and cardamom with water as needed to make a thick batter.
Step 2
Remove seeds and cut the jackfruit into small pieces.
Step 3
Coat the jackfruit pieces with the batter.
Step 4
Warm the oil in a pan.
Step 5
Fry the pieces till they turn brown in color.
Step 6
Goes well with tea.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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