Neerpanas Phodi
Crispy, spiced breadfruit slices coated in semolina and shallow-fried to golden perfection. This classic Goan side dish, known as phodi, is the perfect crunchy accompaniment to rice and curry.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Breadfruit
- b.Wash the breadfruit thoroughly. Using a sturdy peeler or knife, peel off the green skin.
- c.Cut the breadfruit in half lengthwise. Scoop out and discard the spongy central core.
- d.Slice the halves into uniform semi-circles, about 1/4-inch (0.6 cm) thick. Set aside.
- 2
Step 2
- a.Marinate the Slices
- b.In a small bowl, combine the red chili powder, turmeric powder, asafoetida, tamarind paste, and salt.
- c.Add 1-2 tablespoons of water, mixing well to form a thick, smooth paste.
- d.Generously apply this spice paste to both sides of each breadfruit slice, ensuring an even coating.
- e.Let the slices marinate for at least 10-15 minutes to allow the flavors to penetrate.
- 3
Step 3
- a.Coat for Frying
- b.On a flat plate or tray, mix the fine semolina and rice flour together.
- c.Take one marinated breadfruit slice at a time and press it firmly into the semolina mixture.
- d.Flip and coat the other side, ensuring the entire slice is well-covered. Shake off any excess coating.
- 4
Step 4
- a.Shallow Fry the Phodis
- b.Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot enough to sizzle but not smoke.
- c.Carefully place the coated slices in a single layer in the pan. Do not overcrowd; fry in batches if necessary.
- d.Fry for 4-5 minutes on the first side until it turns golden brown and crisp.
- e.Flip the slices gently and fry for another 4-5 minutes on the other side until cooked through, tender on the inside, and crispy on the outside.
- f.Once done, remove the phodis from the pan and place them on a wire rack to drain any excess oil.
- 5
Step 5
- a.Serve Hot
- b.Serve the Neerpanas Phodi immediately while they are hot and crispy.
- c.They are best enjoyed as a side dish with Goan rice and curry or as a standalone snack.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Select a firm, green breadfruit that feels heavy for its size. Overripe breadfruit will be mushy when cooked.
- 2Ensure all slices are of uniform thickness for even and consistent cooking.
- 3The spice paste should be thick, not watery. A runny paste will result in a soggy coating.
- 4Maintain a steady medium heat while frying. If the heat is too high, the coating will burn before the inside is cooked.
- 5For extra crispiness, you can double-coat the slices. Apply the semolina mix, let it sit for a minute, then press it into the mix again before frying.
Adapt it for your goals.
Spice Level
Adjust the amount of red chili powder to make it milder or spicier. You can also add a pinch of black pepper for a different kind of heat.
CoatingCoating
For a gluten-free version, replace the semolina entirely with coarse rice flour or chickpea flour (besan).
FlavorFlavor
Add 1/2 teaspoon of ginger-garlic paste to the marinade for an extra layer of flavor.
Healthier MethodHealthier Method
For a lower-oil version, bake the coated slices in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Why this is on our healthy list.
Rich in Dietary Fiber
Breadfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Energy
The complex carbohydrates from breadfruit and semolina provide a sustained release of energy, making this a filling and satisfying side dish.
Provides Key Minerals
Breadfruit contains essential minerals like potassium, which is vital for heart health and regulating blood pressure, and magnesium, which supports muscle and nerve function.
Frequently asked questions
One serving (about 4 phodis) contains approximately 250-300 calories, primarily from the breadfruit, semolina, and absorbed oil. The exact count can vary based on slice size and the amount of oil used.