Chakka Appam and Pazham Pori (Jackfruit & Plantain Fritters) Recipe

We "South-Indians" have a serious craving for sweets and all fried food during monsoons. Pazham pori and chakkaappam tops our charts for most wanted fried snack during tea time which contains good measure of sweet its all fruit and fried. 

I fell in love with this dish during my visit to Kerala. Every single tea stall, bus station and train canteens sell these fried fruit with ginger tea. It was quite a filling snack not heavy and very tasty.

There are many variations to this recipe some people use up leftover idly or dosa batter to prepare this dish while some add eggs to the batter my quest was to keep it authentic and prepare how the locals do. 
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10 Jack Fruit Segments
2 Plantains
1/2 + 1/2  Cup Maida (All Purpose Flour)
1 Tbsp Cumin
1/4 Cup Rice Flour
1/4 Cup Sugar
1/2 Cup Yogurt
1/4 Tsp Yellow Food Color or Turmeric Powder
A pinch Salt (Optional)
Oil For Frying

We cannot use regular robusta banana or any other variety banana for this recipe as it will not have body and will fall apart while frying. Please use only plantains for this recipe.

Prep up:
Create the batter first. Sift both the flours and reserve we do not want any lumps in the batter. 

In a mixing bowl add cumin, food color, rice flour, sugar and all purpose flour combine all the ingredients.

Add yogurt and mix well add water gradually little by little and create a very thick batter. The batter has to be thick not watery. Cover and allow the batter to rest on the kitchen counter for 1/2 hour.

The consistency of batter will change as the sugar melts the batter will get watery and will form the prefect consistency before frying.

Once the batter is ready prepare the fruits. Heat oil in a wok on low to medium flame. 

Spread out 1/2 cup all purpose flour in a plate. Wash all the fruits remove fiber and seeds from jack fruit segments. Peel the banana and cut into quarters reserve. 

Roll all the cut fruits in all purpose flour shake of excess flour dip in batter and drop in hot oil. Gently keep fliping until the batter turns light golden brown in color. 

Once the fruit turns golden brown in color drain excess oil reserve fruit on tissue paper...serve hot with ginger tea...Enjoy :)
We can also use leftover idly or dosa batter since its already fermented we need not add yogurt instead add maida, rice flour and sugar to create a thick batter. Dip the fruits and fry them.  

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