Neerpanas Phodi
Thin, crispy slices of breadfruit coated in a spiced semolina mixture and shallow-fried to golden perfection. A beloved Konkani snack or side dish from the coastal regions of Karnataka and Goa, these fritters have a crunchy exterior and a soft, mildly sweet interior that pairs wonderfully with a hot cup of chai or a simple dal-rice meal.
For 12 servings
- prep
Prepare the breadfruit slices.
1.Peel the breadfruit, cut it in half, and remove the fibrous core.2.Slice each half into 0.5 cm thick half-moon slices, aiming for 12 even pieces.TIPRubbing a little oil on your hands and knife prevents the sticky breadfruit sap from clinging. - mix
Make the spiced coating.
1.In a plate, combine semolina, rice flour, red chili powder, turmeric powder, asafoetida, and salt.2.Mix thoroughly with your fingers until the spices are evenly distributed. - prep
Coat the breadfruit slices.
1.Lightly wet each breadfruit slice with a few drops of water to help the coating stick.2.Press each slice firmly into the spiced semolina mixture, coating both sides evenly.3.Shake off any excess and place the coated slices on a dry plate.TIPDon't soak the slices in water — just a light sprinkle is enough. - fry · ~7 min
Shallow-fry the coated slices.
1.Heat 2 tablespoons of oil in a wide frying pan over medium heat.2.Place the coated slices in a single layer in the pan, making sure not to overcrowd.3.Cook for 3 to 4 minutes until the underside is golden brown and crisp.4.Flip each slice gently with tongs and cook the other side for another 3 minutes until crisp.5.Add the remaining oil as needed for subsequent batches.TIPUse medium heat — too high and the semolina browns before the breadfruit cooks through. - serve
Drain and serve hot.
1.Transfer the fried phodi to a plate lined with paper towels to absorb excess oil.2.Serve immediately while hot and crispy.TIPNeerpanas phodi loses its crispness as it cools, so serve it fresh off the pan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a firm, underripe breadfruit — ripe ones are too soft and sweet for good fritters.
- 2Wet each slice only lightly; too much water makes the coating soggy and fall off.
- 3Keep the oil at medium heat so the semolina crisps without burning before the breadfruit cooks.
- 4Use tongs to flip slices gently and avoid knocking off the crust.
- 5Add the second batch of oil only after the first is done — this keeps the pan at steady temperature.
- 6Serve immediately; these phodi lose their crunch within minutes of cooling.
Adapt it for your goals.
Extra-spicy
Add ½ teaspoon of cayenne or crushed black pepper to the coating mix. Ideal for those who want a fiery kick with their tea.
herb infusedHerb-infused
Mix in 1 tablespoon of finely chopped curry leaves or fresh coriander with the semolina. This lends an aromatic South Indian lift.
gluten freeGluten-free
Replace semolina with an equal quantity of chickpea flour (besan). The crust will be slightly thicker and more savory — perfect for gluten-sensitive eaters.
air friedAir-fried
Lightly spray the coated slices with oil and air-fry at 200°C (400°F) for 8–10 minutes, flipping halfway. A low-oil alternative that still yields crunch.
Why this is on our healthy list.
Rich in Resistant Starch
Breadfruit contains resistant starch, which supports gut health and may help regulate blood sugar levels.
Good Source of Fiber
The breadfruit and rice flour together provide dietary fiber that aids digestion and promotes satiety.
Low in Added Sugar
This savory snack relies on the breadfruit's natural mild sweetness, keeping added sugars absent.
Gluten-Free Option Available
When made with chickpea flour instead of semolina, these fritters become naturally gluten-free.
Frequently asked questions
It’s not recommended — fresh, firm, underripe breadfruit holds its shape best. Frozen or canned tends to be too soft and will fall apart during coating.
