jackfruit papad

Ingredients: Raw Jackruit (1 can) or about 250 gms fresh Chana dal 1/4 cup Jeera (cumin seeds) 1/2 tspKaale mire (black peppercorns) 1/2 tsp Cloves 3 Cinnamon 1/2 a stick Ginger 1" piece Garlic cloves 2 big Onion 1 medium sized Red dry chillies 1 Green chiilies 1-2 (as per taste) Cilantro 1-2 tsp Water about 1 cup Salt 

If using fresh jackfruit, peel and chop it. For canned, just drain out the liquid. In a saucepan, put to boil the jackfruit pieces in the water along with half an onion, green and red chillies, dal, ginger, garlic, jeera, cloves, peppercorns, cinnamon and salt. Simmer till tender and then let all the liquid evaporate completely.
Grind to a fine paste in a blender/food processor. Remove the spices that are difficult to grind. Mix remaining onion (chopped finely) and cilantro. Check for taste. Add a little cayenne pepper if its not spicy enough. Mix well and then make small flat patties. These can then either be deep fried in oil or baked in the oven. I generally bake them in a preheated 375 degrees oven till they are golden brown (this can take a while, say 40 mins). Serve with mint chutney

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