Neer Phanasache Kaap

In India breadfruit is mostly available during the months of August and September. Crumb fried breadfruit slices are so delicious that you would wish they were available all the year through. When prepared in this manner they will be devoured within minutes.

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Neer Phanasache Kaap 3

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



  • 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


  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.