Crispy Kerala-style jackfruit 65

If you love spicy, crispy snacks with a Kerala twist, Chakka 65 is a must-try. Made with tender jackfruit, this vegetarian version of the popular “65” style fry delivers crunch, spice, and a unique texture that surprises every bite.

Perfect as an evening snack or party starter, this dish proves that jackfruit can easily rival chicken when it comes to bold flavours.

Ingredients
2 cups tender jackfruit (chakka), cleaned and cut
2 tbsp rice flour
2 tbsp corn flour
1 tbsp all-purpose flour (optional, for extra crispiness)
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 tsp ginger-garlic paste
Salt to taste
A few curry leaves
Oil for deep frying

Preparation

1. Prepare the jackfruit
Steam or boil the tender jackfruit pieces until just cooked. Drain and let them cool.

2. Make the marinade
In a bowl, mix rice flour, corn flour, all-purpose flour, chilli powder, turmeric, pepper, ginger-garlic paste, and salt. Add a few drops of water to form a thick coating paste.

3. Coat the jackfruit
Add the cooked jackfruit pieces into the mixture and coat them evenly. Let it rest for 10–15 minutes for better flavour absorption.

4. Fry
Heat oil in a pan. Drop the coated jackfruit pieces and fry on medium heat until golden and crispy. Add curry leaves in the oil for extra aroma.

5. Serve
Remove and drain excess oil. Serve hot and crispy.

Serving suggestion

Serve Chakka 65 hot with:

• Onion slices
• Lemon wedges
• Mint chutney or spicy mayo
• A cup of tea for the perfect Kerala-style evening snack