Breadfruit Phodi with Masala Chai

Instructions

1. 1

   Prepare the Breadfruit

   • Wash the breadfruit well. Using a sturdy knife or peeler, remove the thick green skin.
   • Cut the breadfruit in half lengthwise and scoop out the spongy central core.
   • Slice the breadfruit into uniform semi-circles, about 1/4-inch (0.6 cm) thick. Consistency in thickness is key for even cooking.
2. 2

   Create the Spice Paste and Marinate

   • In a small bowl, combine the Kashmiri red chili powder, turmeric powder, hing, and salt.
   • Add water, one tablespoon at a time, mixing until you form a thick, smooth paste that is not runny.
   • Generously apply this paste to both sides of each breadfruit slice, ensuring they are fully coated.
   • Set the marinated slices aside for 10-15 minutes to allow the flavors to penetrate.
3. 3

   Coat the Slices

   • On a wide plate or tray, mix the fine rava and rice flour until well combined.
   • Take one marinated breadfruit slice at a time and press it firmly into the rava mixture, flipping to coat both sides completely. Shake off any excess.
4. 4

   Shallow Fry the Phodis

   • Heat the vegetable oil in a wide, heavy-bottomed skillet or tawa over medium heat. The oil is ready when it shimmers slightly.
   • Carefully place the coated slices in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for about 3-4 minutes on the first side, until the bottom is golden brown and crisp.
   • Flip the slices and fry for another 3-4 minutes on the other side, until cooked through and crispy.
   • Once done, remove the phodis with a slotted spatula and place them on a wire rack to drain excess oil and maintain crispiness.
5. 5

   Serve

   • Serve the Breadfruit Phodi immediately while they are hot and at their crispiest, typically as a side dish with Goan fish curry rice or dal.