Different people call it by different names – Palapanas, Neerpanas, jeev kadgi to name a few. Many years ago, we had a long discussion about Konkani name of breadfruit. When I visited India this time, our tree was full of beautiful breadfruits. My parents were very happy that I visited during that time and I could enjoy one of my childhood favorites. They tell me that they have kept this tree mainly because of me. I also saw lot of tiny breadfruits getting sold in the market. Aayi had prepared a huge batch of chips for me. She also prepared the delicious randayi. But my favorite has to be the phodi. Fresh breadfruits make the best phodis.
Pictorial:
Breadfruit on the tree
Cut breadfruit put in water.
Apply salt, turmeric and asafoetida to pieces.
Roll the pieces in rava and shallow fry.
Breadfruit Phodi (Palapansa phodi /jeev kadgi phodi)
Ingredients
- 2 tbl spns rava sooji
- A pinch asafoetida
- 1 tea spn chilli powder
- A pinch turmeric powder
- Oil
- 1/2 tea spn tamarind extract
- Salt
- 8 breadfruit pieces
Instructions
- Remove the green skin and inner most hard white part of breadfruit.
- Cut the edible part into pieces(refer pictures).
- Put the pieces in water while cutting them.
- Mix pieces with asafoetida, turmeric powder, salt, tamarind juice.
- Keep aside for 10-15min.
- Heat a tava and apply little oil to it.
- Mix rava with chilli powder and little salt.
- Apply it on all sides of breadfruit pieces and shallow fry on the tava.
- Close the lid and let it cook.
- After few minutes, turn them upside down.
- Check the phodis after few minutes by poking them with a knife/spoon.
- If they are still not done, sprinkle some water, cover and cook for another 5-10mins.
- Serve hot with rice and dal.
we can also make pakodas of breadfruit with besan.tastes yummy
Looking at nirpansa phodi reminds me of Ganesh Chaturthi, especially since it is soon approaching… Nirpansa baje, mooga molya raandai, aalvatti, khotte – all these are Chauti specialties back home. Being away from home gets more difficult during the festival season 🙁 , so thanks for these photos 🙂
Oh My! These look so yummy! I can just imagine that how delectable they will taste when served with rice and dal. Yum! I am fonder of besan pakodas but if I am able to lay my hands on this fruit, I am definitely trying out this recipe.
In the 1500s missionaries brought breadfruit plants from Lakshadweep islands to coastal India. Catholics love and respect it as it was from by early priests. Slices look like bread slices so name bread-fruit. It is deevi (from islands) halasu (looks like jackfruits). Always green hence named jeevi-kadgi. Propagates from roots! It is now growing all over Konkan coast and ghats.
That is a great info. Thanks a lot for writing.