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) | Print |
- 2 tbl spns rava(sooji)
- A pinch asafoetida
- 1 tea spn chilli powder
- A pinch turmeric powder
- Oil
- ½ tea spn tamarind extract
- Salt
- 8 breadfruit pieces
- 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.
3 Comments for “Breadfruit Phodi (Palapansa phodi)”
passionateaboutretail
says:we can also make pakodas of breadfruit with besan.tastes yummy
Shweta
says: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 🙂
Sneha
says: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.