Halasina happala

Step 1: Oil your hands with a little ⅝ tbsp coconut oil, then pull the 2 ¼ lb raw (unripe) jackfruit bulbs bulbs off the core, remove the seeds and the thin skin around them.

Step 2: Put the bulbs in a pressure cooker or pan with 1 ¼ cups water and cook until very soft and easily mashed: 3 whistles in a pressure cooker, or 20 minutes covered in a pan. Drain well; a wet paste makes soggy papads.

Step 3: While still warm, grind the jackfruit with 2 tsp red chilli powder, 1 tsp cumin seeds, ¼ tsp gluten-free asafoetida (hing) and 2 tsp salt to a smooth, thick paste without adding water. It should feel like a stiff dough.

Step 4: Grease two sheets of plastic and your hands with the rest of the 1 ⅜ tbsp coconut oil. Roll lime-sized balls, set one between the sheets and press with a flat-bottomed plate or a papad press into a 12 cm round about 2 mm thick.

Step 5: Peel off the top sheet and lay the rounds on a clean cloth or mat in strong sun. Turn them after the first day and dry for 2-3 days until completely hard and brittle, with no soft centre. Store airtight; they keep for a year.

Step 6: To serve, fill a wide, deep pan with 2 cups coconut oil no more than a third full and heat to about 350°F, or until a small torn piece of papad sizzles and floats at once. Never leave the oil unattended.

Step 7: Slide in one happala at a time and press gently with a slotted spoon for 5-10 seconds until it puffs and turns a shade darker, then lift out and drain upright. Or roast over a gas flame with tongs, turning constantly, until blistered.