Kerala
Jackfruit chips
Chakka varuthathu: mature raw jackfruit, coconut oil and a splash of salt water. Summer in a jar.
60 minTime
2 gProtein each
mildSpice
Chakka season2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original199kcal
2 gprotein
2 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Rub your hands and knife with a little coconut oil. Pull out the bulbs, remove the seeds and the thin skin around them.
- 2Slice each bulb into strips about 1 cm wide. Do not wash them.
- 3Dissolve the salt and turmeric in the water.
- 4Heat the coconut oil in a heavy uruli or kadai, no more than half full, to 170°C. A strip should rise with steady bubbles.
- 5Fry a small batch at a time, stirring, for 6 to 8 minutes. Keep children well away.
- 6When the bubbling almost stops, stand back and sprinkle 1 tsp of brine into the oil. Stir for 30 seconds.
- 7Lift out, drain on paper and cool fully. Let the oil recover before the next batch. Store airtight.
Serve it like this
Serve in a steel bowl or pack in jars as a gift.
