Use a heavy, sharp knife to carefully cut each jackfruit seed lengthwise into halves. Great care should be exercised in cutting the seeds since there is a chance of the knife slipping onto one’s fingers.
Once all the seeds have been cut, pluck off and discard the inedible thin, white outer skin, leaving the red, vitamin-rich inner skin intact.
Put the cut seeds into a vessel or a pan and pour in enough water to fully immerse the seeds. Tip in half the salt and set on high heat.
As soon as it comes to a boil, lower the heat. Continue to cook on low heat for 30 minutes. Drain off the broth.
Tip in the remaining salt, the chili powder and the asafoetida powder, and mix nicely with your fingers.
Now sprinkle the rice powder and mix again thoroughly.
Set a wok on high heat. Pour in the cooking oil.
As soon as the oil is hot, put in a handful or two of the seeds carefully. Stir gently and fry till the seeds feel crispy as they touch the ladle. Lift out and drain off the excess oil.
Deep-fry the rest of the seeds likewise, in batches.
Enjoy hot or cold either as a side dish to rice or as a snack. You’ll love me for this recipe!