Breadfruit is a favourite vegetable/fruit in Konkani and Goan cuisine. It is high in antioxidants, high in fiber, heart friendly and good for health.It is used to prepare shallow fries, deep fries and spicy gravy too. Breadfruit fritters is a delicious recipe served as a side dish and is one of the tastiest side dishes that goes well rotis, chapatis or even dal rice. This is the most loved dish of Konkani people.
Breadfruit can be shallow fried or deep fried.A regular in konkani households this fried breadfruit is very delicious. Also called jeev kadgi in konkani and neer fanas in marathi, these fritters are fried in many ways.
The idea of cutting the breadfruit into small cubes and then deep frying them isn’t my own. I tried this for the first time at an outlet of The Grand Sweets & Snacks in Chennai and really loved it. Crispy on the outside and soft inside. It was served as a side dish in a thali. Thanx to them I got one more variation to deep fried breadfruit. I am posting my version of frying breadfruit below.
- 1/2 medium sized breadfruit
- 3 tbsp gram flour/besan approximately OR as required
- 1 tbsp rice flour
- 1 tsp fine semolina/rawa
- 1/4th” finely chopped ginger
- 1 green chilly finely chopped
- 4 sprigs coriander leaves finely chopped
- 1/8 tsp asafoetida
- 1/8 tsp turmeric powder
- 2 tsp kashmiri chilly powder (adjust to spice required)
- Salt to taste
- Oil to deep fry
- Apply oil to your palms and fingers and then peel the skin of the bread fruit as the white latex sap the breadfruit exudes when cut makes the hands sticky.The knife also needs to be well oiled while chopping breadfruit.The central core should be cut and discarded. Cut the breadfruit into 3/4th” thick cubes. Thickness of cubes depends on individual preference, but thin cubes are crispier and cook faster too. Dip them in water.
- In a mixing bowl add green chilly, ginger, coriander leaves, asafoetida, turmeric powder, red chilly powder, salt. Mix all ingredients well by hand and tip off excess water from the breadfruit, add it to the above mix and coat the breadfruit cubes well with the same. Set aside for 15 minutes.The salt will release moisture. Just before preparing the bhajjis/fritters add rice flour, rawa, besan a little at a time in such a way that the breadfruit mix is just coated with besan mix. DO NOT ADD WATER.
- Heat oil in an iron kadai over medium flame. When hot add the gramflour mix coated breadfruit gently and deep fry till golden and crisp keeping the flame between low and medium. Stir frequently so that the fritters cook evenly on all sides.
- Once done remove them with a slotted spoon, drain excess oil and place them in a slotted colander to drain excess oil.Repeat the same process with the rest of the mix. Serve hot with roti, steaming hot rice and piping hot dal or even with spicy chutney.
- The quantity of besan to be added depends on the moisture released by the salt.
- Adding semolina and rice flour will make the fritters crispier.
- Adding rice flour also prevents the bhajjis/fritters from absorbing more oil. This helpul tip was shared by Chef DEVWRAT JATEGAONKAR.
- Fry fritters over low to medium flame only.
- Use oil with high smoke point eg; Refined groundnut oil as it can sustain high temperature.
- If you like the flavour of ajwain you can add it in place of ginger. Both aid digestion as besan is hard to digest.