Jeev kadgi rava fry
The semolina-coated shallow fried breadfruit fritters make a delightful vegan, gluten-free side or a delicious appetizer to a meal. This Konkani style jeev kadgi rava fry is one that is a favourite for lunch or teatime snacks.
Equipment
- 1 frying pan
- ladle
- stove top
- Cutting board
- Knife use a bigger one, like he one you use to cut pumpkins.
Ingredients
- 1/2 small breadfruit fresher the better
for the masala coating.
- 1/2 cup semolina
- salt to taste
- 1 tsp red chilli powder use paprika for colour and mix cayanne for heat.
- 1/4 tsp turmeric powder
- 2-3 tbsp drinking water
for frying
- 1/2 cup cooking oil use a few tbsp at one time. See recipe notes below for details.
Instructions
- On a flat plate, mix the spices and semolina.
- Add some water and make it into a smearable paste.
- Set this aside while you work on the breadfruit.
- Wash and peel the breadfruit.
- Slice into wedges and remove the thick central stalk.
- Since the wedges tend to turn brown, don't keep for long. Slice only a few at a time.
- Smear the prepared masala paste on the slices and set aside.
- Heat a few tbsp of cooking oil in a frying pan.
- Place the wedges, spaced well on the pan and roast on a medium heat.
- Flip over and check when one side is roasted.
- When the fry is ready, the knife will pass through it easiy , just like a cooked potato.
- Remove and drain the remaining oil.
- Proceed to make more wedges with the remaining breadfruit.
Notes
The breadfruit is like a porous sponge and it loves to absorb a lot of oil. So, add oil a few tbsp at a time to the pan to roast the breadfruit, rather than let it soak. Also, keep the oil hot otherwise the breadfruit will absorb more than what is needed, making the roast oily, not tasty.
Tried this recipe?Let us know how it was!