Peel and cut 250g of raw jackfruit into small pieces. Rinse and place it in a pressure cooker with ½ tsp salt and ½ tsp turmeric.

Don’t add extra water. Pressure cook for 1 whistle. Allow the pressure to release naturally and then drain well.

In a bowl, combine the boiled jackfruit, 1 cup of besan, 2 tbsp of rice flour, 1 tsp of grated ginger, 1 chopped green chilli (optional), ½ tsp of red chili powder, ½ tsp of turmeric, ½ tsp of garam masala, a pinch of hing, and ½ tsp of salt.

Mix well to form a firm dough and shape it into small balls.

Heat oil in a pan. Fry the jackfruit balls in batches on medium heat until they are light golden and firm (4–5 mins). Remove them and drain.

Lightly flatten the fried balls with a glass or your hand. Reheat the oil and double-fry until crisp and golden brown on both sides (2–3 mins per side). Drain on paper.

Serve hot with mint chutney, tamarind chutney, or ketchup, and enjoy with masala chai.