Jeevkadgi Phodi

1. 1

   Prepare the breadfruit

   • Wash the breadfruit thoroughly under running water.
   • Using a sturdy peeler or knife, peel off the thick, bumpy green skin.
   • Cut the breadfruit in half lengthwise and scoop out the soft, spongy central core.
   • Slice the breadfruit into uniform semi-circles, about 1/4 inch thick.
2. 2

   Marinate the slices

   • In a small bowl, combine the red chili powder, turmeric powder, hing, and salt.
   • Add 1-2 tablespoons of water to form a thick, spreadable paste.
   • Gently apply this spice paste evenly over both sides of each breadfruit slice.
   • Set the slices aside to marinate for about 10 minutes.
3. 3

   Prepare the coating and pan

   • On a flat plate or shallow dish, mix the semolina (rava) and rice flour together.
   • Heat about 1/4 cup of oil in a wide, flat pan or tawa over medium heat.
4. 4

   Coat and shallow fry the phodis

   • Take one marinated slice at a time and press it into the semolina mixture, ensuring it's well-coated on all sides.
   • Carefully place the coated slices onto the hot pan in a single layer. Do not overcrowd.
   • Fry for 4-5 minutes on the first side, or until it's golden brown and crisp.
   • Flip the slices carefully, drizzle a little more oil if needed, and fry the other side for another 4-5 minutes.
   • Once both sides are crisp and the breadfruit is cooked through, remove the phodis and place them on a wire rack to drain any excess oil.
   • Repeat the process with the remaining slices, adding more oil to the pan as needed.
5. 5

   Serve immediately.

   • Jeevkadgi Phodi is best enjoyed hot and crispy, either as a snack or as a side dish with rice and curry.

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