Raw Jackfruit Shallow Fry (Kadgi Phodi / Chakke Phodi)

chakke phodi

Jackfruits are easily available in this season. Raw jackfruit is called pansa kadgi or Chakke kadgi in Konakni. It is one of the very commonly used ingredients in Konkani recipes. These phodis have a silghtly different method of preparation compared to any other phodis that we prepare. These are not as common as the other ones. But they have a distinct taste and liked by many. Recently, one of our readers asked about this. So I prepared them after a long time. They cook slowly. Hence it is required to cook them in cooker and then shallow fry.

7-8 Raw jackfruit (kadgi) pieces
1/2 cup rawa(sooji or rice rawa)
1 tbl spn rice flour or Chana flour(besan) – (optional)
1/2 tea spn chilly powder

Cut the raw jackfruit into two halves. Remove the skin.
Remove the innermost part. Cut 1 cm thin slices and immerse in water for about ten minutes to get rid off any gum that comes after cutting.
Remove the slices and cook in a cooker under steam pressure for one whistle. After cooling, sprinkle salt, asafoetida and leave for about five minutes.
Mix rawa, chilly powder and chana flour(besan) on a plate. Roll the jackfruit pieces in the mixture. Put them on hot tawa and shallowfry them
on both sides. Chana flour or Riceflour is used to keep the rawa intact.

Serves : 2-3
Preparation time : 30mins


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9 thoughts on “Raw Jackfruit Shallow Fry (Kadgi Phodi / Chakke Phodi)”

  1. Shilpa..wow..my mother makes variety od
    f phodis n deep fries wt veggies..liked Varada pacchi’s recipe..my personal fave is gulla phodi..the round green brinjal..will put up her recipe in my blog someday..thankyou for sharing this recipe,will try it.

  2. Another variety of jackfruit,’neerphanas’doesn’t have seeds,if it is ripe to correct extent,no need to precook pieces,directly shallowfry using riceflour +rava mixure.Ofcourse after marinating in salt,turmeric and chilly powder.Tastes GR8!

    1. Chaitali Shanbhag

      Yes I agree with Pradnya.Neerphanas need not be pre cooked in pressure cooker.We can directly shallow fry after applying the masala.

    2. Chaitali, that is the more popular phodi, we make it all the time during season. This one has a very different taste and a different method.

  3. It quite amazing to see how local produce influences our tastes. A very innovative recipe.

    Wish I could find some jackfruit over here too..we get canned though which are NOT equivalent to the fresh ones. I love this veggie coz when cooked properly it substitutes mutton 😀

  4. Your blog reminds me of my native place, Honnavar where we get kadagi and keerlu in abundance. Love this blog and the pictures. Thanks-Kirti

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