Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi
Thursday, June 27, 2024
Breadfruit is an interesting fruit. When it is fully ripe, it is consumed as a
fruit which is sweet just like Plantain. For the sevory dish and curry, it is better to use the
breadfruit which is just before mature (See below). Don't use raw
breadfruit.
In India, breadfruit is mostly used in South-India, as it grows in tropical
climate. My mom made this podi as a side dish to have with supper. As any
typical Mangalorean house, we ate 'kuchalakki ganji' for supper. Which is basically
red boiled-rice porridge, -very nutritious and well suited for the
tropical weather conditions. The rice water in porridge, or ganji,
replenish all nutrients and water that are lost due to sweating and is rich in
amino acids, vitamin E etc,.
Ingredients:
- half of the whole Breadfruit
- 1 cup - gram flour | besan | chickpea flour
- 1 tbsp. - rice flour
- 2 tsp - red chilli powder
- 1 tsp - cumin seeds
- a pinch - of asafoetida (hing)
- a pinch - of baking soda [Optional]
- salt to taste
- oil for deep frying
Method:
- Cut half of the breadfruit one more time to make into 1/4th.
- Peel the breadfruit's outer skin, cut it vertically to remove the center core. Discard the skin and the core.
- Then cut it into slices. Crescent shaped .5mm to 1cm slices.
- Put the cut slices into cold water with bit of salt. Keep aside.
- Meanwhile prepare the batter by placing the rest of dry ingredients in a deep bowl.
- Gradually add water while mixing to make a smooth paste. Not too watery nor thick paste.
- Put oil for deep-frying on the stove on medium-high heat.
- Once the oil is hot, reduce the flame to medium as breadfruit takes more time to cook.
- Drain the breadfruit slices and keep aside.
- Dip each breadfruit slice in the batter and carefully slide into the hot oil for frying. Repeat with few more slices until fry pan fits enough. Need to work faster here so that all the slices are evenly cooked. Do not over crowd the pan, may have to make in multiple batches depending on the size of your fry-pan.
- Fry the podi in medium flame, flipping the podi after every few minutes to cook evenly on both sides.
- Once cooked, carefully remove the podi with a help of a large slotted spoon - onto a paper towel to remove excess oil.
- Serve hot as a appetizer with green chutney, or as a side dish with rice.
NOTE: For breadfruit podi, it is best to pick when it is at the stage of Full Size Green to Mature.
Credit:https://hdoa.hawaii.gov/ (Breadfruit Production Guide)
Labels: Appetizers, Bonda/Pakoda, Fritters, Mangalore dish, Side-Dish, Snack, South-Indian Dish, Vegetarian
~ Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi ~
Posted by Swetha @ 6/27/2024 01:24:00 PM ::
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Posted by Swetha @ 6/27/2024 01:24:00 PM ::
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