Soak jackfruit pods in water for 6 hours or overnight. Then rinse them with enough water twice or thrice and let the extra salt drain off.

Add red chillies, cumin seeds and asafoetida in to a mixer and powder it coarsely. Include brined jackfruit from above step and grind once again to make puree.

Meanwhile in a big pan take maida, prepare lump-less batter by adding water incrementally. Include brined jackfruit puree in to this batter and mix well. I have used 3.5 cups of water at this stage.

Heat up the pan now. With constant stirring of 10 to 15 minutes you will end up with batter which is thick and easily pour-able.

Next spread a cotton cloth and pour a spoon-ful of batter like fryum at equal distance. Continue this process with all the batter. Sun dry these fryums for a day or two. Once done sprinkle some water at the back of cloth and peel off the fryums from cloth. Get them dried for one more day.

Store the fryums in airtight container and fry them in oil whenever required to relish with rice-rasam.

The brined jackfruit will have excess salt, you have to remove it by soaking and rinsing itself. Even after this process it does have some salt which is enough for fryum. Do not add extra salt.

When you mix brined jackfruit with maida batter, it should be lump-less. You can use entire water at this stage or add later while heating it up.

Before storing the fryums in container, ensure they are completely dry and moisture less. As you break a fryum it should be crisp.

Sprinkling water at the backside of cloth helps to peel off the sticky fryums from cloth. Alternatively you can use polythene sheets too for spooning and drying the fryums. For health reasons I have used cotton cloth.

If handled properly, these fryums last longer for a year.