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Chakka Vattal/Jackfruit Chips



Chakka Vattal/Jackfruit Chips

Chakka/Jackfruit is a seasonal fruit in Kerala but you can still enjoy this chakka vattal/chips all the year round. Plantain chips and jackfruit chips are the most devoured chips in Kerala. Jack fruit is found in every backyard in Kerala and you can get up to 30-40 fruits per year. It is a huge and utterly unique fruit. The young or tender jack fruit is used for savory dishes and the ripe sweet fruit for desserts. The unripe ones are used in curries and also to make chips/vattal. The ripe sweet fruit is or preserved as chakka varatti or chakka jam.

Recently jack fruit has gained much interest as a plant-based meat alternative. The unripe one has a neutral flavor and we use it to make mashed jack fruit/puzhukku that can be served with spicy fish curry. It is also perfect to make crispy chips. The edible part of this fruit is the yellow sheath around the seeds but when it is unripe it will be white. The outside will be green in color while the ripe ones will turn light brown with a strong fruity fragrance. Try these quick and tasty chips.

Jack fruit chips have a unique flavor and if you use coconut oil it will give you the authentic taste of Kerala chips. You can also use any neutral flavored oil to make chips. It is a crispy and crunchy snack. It is sometimes served along with banana chips in Sadhya. So I am posting these easy chips for Onam. Try these yummy chips, you will surely love it.

How to make Chakka/ Jack fruit Chips

Cooking time- 20 minutes
Recipe type- snack
Cuisine- Kerala/India
 
Ingredients
Jack fruit bulbs/arils- 20 no
Turmeric powder- 1/3 tsp
Salt- as needed
Curry leaves- one spring (optional)
Coconut oil for frying-  3 cup

Cut raw jack fruit  into half and then into four quarters. The pale-yellow, plump bulbs, which are edible and joined at the core. Slice off the core and use your hand to pull it away from the white fibers, discard the fibers and the rind. Save the seeds for curries and stir fry.
Cut the jack fruit flesh/bulbs into thin wedges.
Note: The top and the end portion of each bulb will be thicker . You can cut them off and use to make curries. Try to make the slices uniform both in thickness and length.

To this add turmeric powder and toss and keep aside.
Heat oil in a pan. First add the curry leaves and then the sliced jack fruit pieces and fry till golden brown.
Fry in batches in medium heat,do not over crowd the pan.
Drain to paper towels and sprinkle salt on top and toss. You can also mix salt and turmeric with a little water( one or two tsp of water) and sprinkle just before taking out from oil. But be extra careful with the oil. You can take out with all the bubbles subside. Transfer to paper towels and when cool transfer to air tight containers and enjoy!

Note : I have often noticed the double frying method ensures maximum crispiness. Fry till the chips are slight golden and drain out from the oil. Allow it to cool a bit and then fry each batch a second time till it is nice and crispy.




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Hope you will all enjoy!

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Comments

  1. MélangeSeptember 14, 2013 at 11:18 PM

    My God,you are torturing me..I don't have chakka vattal this time.Drooling over urs.

    ReplyDelete
  2. Gouri GuhaSeptember 14, 2013 at 11:56 PM

    Love jackfruit. The dried seeds of the the ripe jackfruit, sliced thinly and deep fried is so crunchy and tasty.

    ReplyDelete

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