Breadfruit Rava Fry | Jeegujje Phodi | Neerfanas Kaap
slices of breadfruit coated with spicy masala, dipped in semolina-rice flour mixture and fried.
Servings 4 people
Ingredients
- Half of medium sized breadfruit
- 3 tbsp red chilly powder
- ½ tsp turmeric powder
- 1 tbsp ginger garlic paste
- ½ tsp asafoetida (hing)
- 1 tbsp lemon juice
- salt to taste
For the outer coating
- 1/2 cup semolina (rava)
- ¼ cup rice flour
- a pinch of salt
- Oil for frying
Instructions
- Cut the breadfruit into half. Further cut the half into quarters. Remove the inner hard core and discard. Peel the outergreen skin of breadfruit.
- Cut the breadfruit into slices or traingles as perdesired thickness. Thinner fritters turn out crispy. Thicker fritters are crispy on the outside and creamy and soft on the inside.
- Keep the breadfruit slices immersed in water.
- In the meanwhile, in a bowl, add red chilly powder, turmeric powder,asafoetida, ginger garlic paste, salt and lemon juice. Add around 2 tbsp water and make a thick paste.
- Add breadfruit slices and coat them evenly with the masala paste. Keep this aside for 15 to 30 minutes.
- Heat oil in a pan for frying the fritters.
- In a plate, add rava, rice flour and salt. Mix well.
- Coat each piece of breadfruit with this rava-rice flour mixture.
- Place the rava coated breadfruit pieces on the pan and cook on low to medium flame.
- When the fritters are cooked on one side,flip them and cook on the other side till they turn crispy.
- Transfer the breadfruit rava fry to a kitchen paper towel to absorb any excess oil.
- Serve hot.