Last Updated: March 27, 2024, 16:29 IST

Jackfruit Papad goes well with any kind of rice, roti and chapati.

Jackfruit Papad goes well with any kind of rice, roti and chapati.

These papads are made by Rama Hegde, a resident of Kanchikai village in Siddapur Taluk district in Uttar Kannada.

The northern district of Karnataka is celebrated for its array of unique delicacies, among which the Halasina Happala (Jackfruit Papad) holds a special place. While jackfruit chips are a familiar sight, papad offers a distinct culinary experience. During the summer, locals craft these happalas, or papads, preserving them in a dry environment for year-round enjoyment. This versatile dish complements roti, chapati, and various rice dishes, serving as a delectable side to any main course. Crafted from Halasinakai (jackfruit), when deep-fried, it exudes a light, fruity flavour that delights the palate.

Today, let’s delve into the recipe of Halasina Happala (Jackfruit Papad).

Ingredients:

1 medium-sized raw jackfruit

4-5 green chillies or 2 tsp red chilli powder

4 tsp cooking oil

Salt to taste

Banana leaves

1 large polythene sheet or cotton cloth

Procedure:

  1. Cut and clean the raw jackfruit, removing seeds and unwanted parts, and ensuring it is neither too tender nor too ripe.
  2. Steam cook the raw jackfruit until soft, approximately 30 minutes.Add salt and crushed green chillies to the mixture, adjusting spices to taste.
  3. Mash the steam-cooked jackfruit thoroughly with a wooden pestle until smooth, ensuring no lumps remain.
  4. Wet your fingers and shape the mixture into medium-sized balls.
  5. Place a ball between two greased small polythene sheets and press it firmly with a wooden board or flat vessel.
  6. Carefully remove the top sheet, flip the pressed papad onto a large polythene sheet, and gently peel off the small polythene sheet.
  7. Repeat the pressing process for all papads, allowing them to dry under the sun on banana leaves for 3-4 hours. Flip them after this duration and continue drying for 1-2 days.
  8. Fry the dried papads in oil or bake them in the oven until crisp.

Additionally, these papads are skillfully crafted by Rama Hegde, a resident of Kanchikai village in Siddapur Taluk, Uttar Kannad District, Karnataka. An adept homemaker, Rama Hegde prepares an array of homemade delights, including jackfruit chappal, buttermilk pepper, chakkuli, butter, ghee, and chips.

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