Breadfruit Fritters recipe/ Breadfruit fry recipe/How to make JeevKadgi Phodi recipe

A typical Konkani deep-fried dish which I can say is a favourite to many out there. Breadfruit belongs to jackfruit family and is generally a coconut size with light green outer layer (very similar to jackfruit but not too thorny) with a honey-comb structure on the surface. Few precautions are suggested before you cut this vegetable. Firstly, Oil your hands as well as the knife which you are using to cut the vegetable. Secondly, keep a bowl of cold water next to you, so that you put the vegetable right into it as soon as you cut. Lastly, the outer green layer has to be peeled and the central portion which is called Geeru in konkani (pith) is chopped off with the help of a knife. After all this, you get a white soft part which we use for many delicacies. Cut in to desired shapes and use 🙂 Tender breadfruits taste yum !

Of all the dishes we make using breadfruit, my all time favourite is Phodi. A quick and tasty fritter which goes well as an accompaniment with rice and dal.

Ingredients:

Breadfruit – 1 small (peeled and chopped thin into shape)

Red chilli powder – 2 tsp

Turmeric powder – 1/4 tsp

Asafoetida – 1/2 tsp ( mixed with very little water/ use gatti hing with water)

Salt to taste

Rice flour – 1/8 cup for rolling it out

Oil for frying

Method:

1. In a bowl, add red chilli powder, turmeric, salt and asafoetida. Mix everything till well combined. Add little water if required. It should be more like a paste. Easy to apply types!
2. Apply it gently on each piece of breadfruit and set aside for 20-25 minutes
3. Heat oil in a kadai for deep-frying
4. Transfer rice flour in a plate. Roll out the marinated breadfruit pieces one by one. Set aside
5. Ones the oil is hot enough add each breadfruit pieces one by one and fry till they cook and turn crisp
6. Transfer onto a kitchen towel to drain excess oil.
7. Serve hot 🙂

Tips:

• I have used kashmiri red chilli powder in the above recipe. You please adjust according to your spice handling capacity
• Do not fry a lot many pieces at a time. Do fry in batches
• The thickness depends on personal choice. In my family we like it thin. You take a call on what yours like 🙂
• Try to use gatti hing/ Haal hing if you find instead of the powdered one. It enhances the taste exponentially