Monday, July 30, 2012

Breadfruit/Kadachakka Chips...step by step.

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Whenever I make breadfruit {kadachakka) chips it always brings back nostalgic memories of my childhood. Summer holidays spent at Kottayam at my late maternal grandmothers house. She was a  wonderful person, so full of life and I miss her so much.

We cousins used to have such fun munching on this special chips which ammachi(grandmother) used to make for us....Sethu if you are reading this....I am talking about lazying at the "mandapam" in the back of the house and our field treks....and the big "kadachakka maram" in the backyard.....ah! those were good old days....80's bring such wonderful memories....
With Ammachi-2007
Kadachakka as this fruit is called in malayalam is found in backyards of most of the houses in Kerala, nowadays it is also seen in markets. Ammachi used to make lots of varieties with this personal favorite is this chips.

Two or three breadfruit/kadachakka.
Preferably coconut oil for frying.
Salt: 2 tsp.
Water: A little to mix the salt.
Turmeric: A fat pinch ( I did not use turmeric).

Mix salt, water, and turmeric and keep aside.
Peel the outer green covering and the stem with a is quite thick so a knife is a must.

Cut the fruit into half and cut each half further into 4 slices (if you want smaller chips cut the strips smaller). Now cut off the middle portion with a knife.

I used my food processor with the slicer blade to slice ... you can even use a mandolin to slice into chips just the way you make raw banana chips.

Heat coconut oil in a cheenachatti and put small batches of the sliced fruit into it.....

When it gets crisp put in 1 tsp of the salt/turmeric solution and when the sizzling sound stops, strain out the fried chips and place it on a paper. I did not use turmeric. If you like the chips to be spicy just add 1/2 tsp of red chilly powder and toss the chips.

Store in airtight jar....this will keep for up to 2 weeks....if your kids permit!
See the natural grooves in the will love this!

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