Neer Phanasache Kaap

Main ingredients	Breadfruit (neer phanas), Turmeric powder, Red chilli powder, Coriander powder, Ginger-garlic paste, Semolina, Rice flour
Cuisine	Maharashtrian
Course	Starter
Prep time	20-25 minutes
Cook time	15-20 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Veg

 

Ingredients

• 500 grams breadfruit (neer phanas)
• Oil for greasing + for shallow frying
• Salt to taste
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon coriander powder
• 1 teaspoon ginger-garlic paste
• Coating
• ½ cup semolina (rawa)
• ¼ cup rice flour
• Salt to taste
• A large pinch of red chilli powder
• A pinch of turmeric powder
• 2 tablespoons chopped fresh coriander leaves

Method

1. Lightly grease your palms and knife with some oil. Peel breadfruit and halve it vertically. Thinly slice each half and transfer into a bowl.
2. Sprinkle salt, turmeric powder, red chilli powder, coriander powder and ginger-garlic paste over the slices and rub the masala well on all the slices. Set aside for 10-15 minutes.
3. Spread semolina on a large plate. Add rice flour, salt, red chilli powder, turmeric powder and coriander leaves and mix well.
4. Coat each breadfruit slice on both sides with the mixture.
5. Heat sufficient oil in a shallow non-stick pan.
6. Place the breadfruit slices, a few at a time, in it and shallow-fry, turning sides, till equally golden brown and crisp on both sides. Drain on absorbent paper.
7. Arrange these on a serving plate, garnish with coriander leaves and serve hot with green chutney.