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Jackfruit chips:
Peel the jackfruit and separate the fibrous interior and pods. Remove any seeds and slice the fibrous parts and pods thinly.In a deep fryer or a heavy-bottomed pot.Fry the jackfruit slices in batches until they turn golden brown and crispy.Add salt water and remove the chips from the oil and drain them on paper towels. Season immediately with salt and other desired spices.Allow the chips to cool completely before storing them in an airtight container to maintain their crispness.Store unripe jackfruit chips in an airtight container in a cool, dry place to keep them fresh and crispy. They can last for several weeks if stored properly.
Pazhampuri recipe:
In a mixing bowl, combine the all-purpose flour, sugar, turmeric powder and salt.Gradually add water to the dry ingredients while mixing to form a smooth, thick batter. The consistency should be such that it coats the back of a spoon but is not too runny.Heat oil in a deep frying pan or wok over medium heat.Dip each banana slice into the batter, ensuring it is well-coated, and carefully place it into the hot oil.Fry the plantain slices in batches until they turn golden brown and crispy. Drain Excess Oil: Remove the fritters from the oil and place them on paper towels to drain excess oil.Serve Pazhampori hot with a cup of tea or coffee.