Chakka Varuthathu. The name itself crackles with memories. Deep golden slices of ripe jackfruit, lovingly fried in coconut oil, crisped to perfection, and served just like that-no frills, no fuss. It’s not just a snack; it’s a celebration of Malayali ingenuity, turning seasonal abundance into something eternal.
Jackfruit has always held a special place in our hearts. During the monsoon months, when the jackfruit tree stands proud with its heavy, bumpy fruits, homes across Kerala buzz with activity-cleaning, slicing, boiling, sun-drying, pickling, and yes, frying. Among all the jackfruit avatars, Chakka Varuthathu stands tall, irresistible, and unpretentious. It’s one of those things we never really grew out of.
To make it, the process is simple, yet sacred. Fully ripe jackfruit bulbs-not overripe and sticky, but firm and golden-are sliced into thin strips. Then they are deep-fried slowly in coconut oil, the kind that fills the house with that unmistakable smell which says someone is making something good.
For the Malayali, Chakka Varuthathu is more than food. It’s after-school hunger. It’s what waited in the steel tin in Ammachi’s kitchen. It’s what travelled with us to Gulf homes in zip-lock pouches, survived long train journeys, and still managed to stay crisp. It’s also the easiest thing to make disappear from the table.
And let’s admit it-we don’t really need an occasion to fry a batch. Watching rain pour outside? Fry some chakka. Unexpected guests? Pull out the dried bulbs and heat the uruli. Tea time? You already know the answer.
In a time when snacks are increasingly packaged and flavoured and extruded into things we don’t quite understand, Chakka Varuthathu remains comfortingly real. No preservatives. No artificial anything. Just jackfruit, oil, some salt and a whole lot of heart.
That’s the magic of Chakka Varuthathu. Not just a snack, but a crunchy, golden fragment of Kerala’s soul.
Chakka Varuthathu
Ingredients
Instructions
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Chakka Varuthathu, or Jackfruit Chips, is one of Kerala’s all-time favorite tea-time snacks.
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First, separate the jackfruit flesh from the fibrous threads. Once done, remove the seeds from the flesh.
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Cut the jackfruit flesh into long, thin pieces—just like traditional jackfruit chips.
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Heat enough oil in a deep pan. Once the oil is hot, carefully drop the jackfruit pieces into the oil.
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Deep fry on high flame until the chips start turning golden. Then reduce the flame to low.
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Mix a little salt in water. Carefully sprinkle this saltwater over the frying chips. (Do this with caution, as oil may splatter.)
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Once the chips are crispy and evenly golden, remove them from the oil and drain excess oil.
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Your crispy, golden Chakka Varuthathu is ready! Perfect with a hot cup of tea.