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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.
Prepare the Breadfruit
Marinate the Slices
Coat for Frying
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.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 470.47 calories per serving with 6.5g of protein, it's a beginner-friendly recipe perfect for side or snack or appetizer.
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Shallow Fry the Phodis
Serve Hot
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.
For a gluten-free version, replace the semolina entirely with coarse rice flour or chickpea flour (besan).
Add 1/2 teaspoon of ginger-garlic paste to the marinade for an extra layer of flavor.
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.
Breadfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from breadfruit and semolina provide a sustained release of energy, making this a filling and satisfying side dish.
Breadfruit contains essential minerals like potassium, which is vital for heart health and regulating blood pressure, and magnesium, which supports muscle and nerve function.
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.
Neerpanas Phodi can be part of a balanced meal. Breadfruit itself is nutritious, offering fiber and potassium. However, since the phodis are shallow-fried, they absorb oil, increasing the fat and calorie content. For a healthier option, try baking or air-frying them.
Yes. The main source of gluten is the semolina (rava). To make it gluten-free, simply replace the semolina with an equal amount of coarse rice flour or chickpea flour (besan).
It's a classic Goan side dish, traditionally served with rice and a fish or vegetable curry (like Goan Fish Curry or Varan Bhaat). It also works well as a standalone snack or appetizer with a side of chutney.
It's best to eat them fresh as they lose their crispiness. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven or an air fryer for a few minutes to regain some crispness. Avoid microwaving, as it will make them soggy.
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