Saturday, 27 June 2015
Jeev kadgi podi / breadfruit fritter
This is one of my favourite vegetable. Bread fruit is used in many Konkani dishes. In Konkani its called “jeeve Kadgi”, in Malayalam “kadachakka/seemachakka”. We generally prepare number of dishes using jeeve kadgi. We had a huge tree in our neighbourhood plot which was owned by my hubby’s friends. They were not at all aware the use of that fruit till one day they tasted the jeeve kadgi podi from my home, they liked it very much and took the raw kadgi home and prepared from there taking recipe from me. Surely you all will like it.
Breadfruit slices - 10 to 15
Chilly powder - 2 to 3 tsp
Hing powder - ¼ tsp
Rice flour - 2 to 3 tbsp
Salt to taste
Oil for deep frying
Peel the outer skin of the jeev kadgi (breadfruit) and remove the centre core. (Do not throw away its skin we can prepare tasty stir fry from it).
Make slices from it. Take one bowl add chilly powder, salt, hing and little water and make thick paste. Then add sliced breadfruit mix well so masala gets coated evenly then keep aside for 10 to 15 min.
Then coat marinated slices in rice flour both sides. Slowly tap it so that excess flour is removed and keep aside.
Heat oil in deep frying pan and fry both sides until brown colour.
Remove from oil and serve hot as snack with tea, coffee or as a side dish with rice.
Rice, dalithoy with jeev kadgi podi makes awesome combo.