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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
- Lightly grease your palms and knife with some oil. Peel breadfruit and halve it vertically. Thinly slice each half and transfer into a bowl.
- 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.
- Spread semolina on a large plate. Add rice flour, salt, red chilli powder, turmeric powder and coriander leaves and mix well.
- Coat each breadfruit slice on both sides with the mixture.
- Heat sufficient oil in a shallow non-stick pan.
- 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.
- Arrange these on a serving plate, garnish with coriander leaves and serve hot with green chutney.
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