Jeevkadgi Phodi

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.

Serve immediately.

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