Deevi Halasu(Deegujje / Breadfruit) Chips

Ingredients:
2 large Breadfruits / Deegujje / Deevi Halasu
Salt to taste
Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized thin pieces as shown in the picture below.

Put little amount of water, salt in a bowl. Mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the chopped breadfruits into hot oil and fry them in medium high flame. Once it is almost fried sprinkle salt water and fry them until they turn golden in color.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea. (For spicy version, mix salt and chilly powder in a bowl, sprinkle this masala once we remove the chips from the hot oil and skip adding of salt water to the oil.)

Halasina Hannu(Jackfruit) Happala(Papad)

Ingredients:
3 ltr utensil full of Jackfruits
Salt to taste(Little amount)

Recipe:

Apply little oil on your hands and cut the whole jackfruit into two halves. Take each piece and cut it into two halves.Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Place the jackfruits in a traditional steamer or pressure cooker container. Add salt and steam cook for about 20-30 mins.

Grind the cooked jackfruit into smooth paste by without adding any water as shown in the picture below.

Take little amount of prepared dough and spread it over the banana leaf/plastic sheet as shown in the picture below.

Sun dry the Happalas for about 4-5 days. Store them in an airtight container. Serve it as it is. The above mentioned ingredients will serve around 20 Happalas.