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Crispy, pan-fried breadfruit slices coated in a spicy semolina crust. This Goan classic is a perfect side dish, offering a unique texture that's soft on the inside and crunchy on the outside. A delightful tea-time snack or accompaniment to a traditional meal.
Prepare the breadfruit
Marinate the slices
Prepare the coating and pan

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Crispy, pan-fried breadfruit slices coated in a spicy semolina crust. This Goan classic is a perfect side dish, offering a unique texture that's soft on the inside and crunchy on the outside. A delightful tea-time snack or accompaniment to a traditional meal.
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 797.63 calories per serving with 9.9g of protein, it's a beginner-friendly recipe perfect for side or snack or appetizer or lunch or dinner.
Coat and shallow fry the phodis
Serve immediately.
Replace semolina entirely with rice flour or chickpea flour (besan) for the coating. Ensure your asafoetida is certified gluten-free.
Skip the paste and marination. Mix all the dry spice powders directly with the semolina and rice flour, then coat the plain breadfruit slices and fry.
Add 1 teaspoon of tamarind paste or kokum agal to the spice marinade for a tangy Goan twist. Adjust salt as needed.