Soak the brined pods in water for about 8 hours or overnight. In the morning rinse them with enough water for at least 3 to 4 times. This procedure is necessary to remove excess salt in them.

In a mixer or blender add jackfruit pods, grated coconut, cumin seeds and green chillies. Grind them together to fine paste. Add this to a wide bowl along with rice flour.

Add some chopped curry leaves and combine well to form thick dough. Next take a mango sized dough and roll like ball and flatten it using your fingers like a vada.

Make a batch of vada and arrange them on a plate. Next heat a wok with enough oil to deep fry. When oil gets heated up, carefully drop 4 ot 5 vada and fry them till they turn brown both sides. Remove from oil and drain over the paper tissue.

Continue frying rest of the vada. Extremely tasty and uniquely flavored brined jackfruit vada is ready to serve with tea.

Soaking the brined jackfruit pods and rinsing them multiple times is mandatory to remove excess salt. Otherwise the rotti would turn salty.

Do not add any water while grinding the pods with coconut.

The dough should not be too thick nor too thin. It should be stiff enough to pat like vada.

You can adjust the rice flour quantity to get the dough of right consistency.

If you over use rice flour, the vada may turn hard.

Depending upon the type of brined jackfruit, it may consume less or more rice flour. I used 1/2 cup of flour here.

Additioal salt is not required for this recipe, the salt in the brined jackfruit is enough.

The flat bread was soft and it didn't turn hard till evening.