Name: Breadfruit Crispy or Neer Phanas Kaapa recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Bread Fruit or Neer Phanas – 1 Medium or large.; Thick Kokum Juice (Unsweetened) or Lemon Juice – 2tbsp; Garam Masala – ½ tbsp.; Red chili powder – ½ - 1 tbsp; Turmeric Powder – 1tsp; Semolina – ½ cup; Rice Flour - 1tbsp; Oil – 3-4 tbsp.; Salt - as per taste

ABOUT Breadfruit Crispy or Neer Phanas Kaapa RECIPE

Bread fruit or Neer Phanas is mostly available in Goa, coastal of Kerala and Karnataka. Neer Phanas Kaapa is a very popular dish among Goans. Mostly prepared in Ganpati festivals as a Neer Phanas Dry Bhaji or Kaapa. It tastes amazing after shallow frying. My Husband loves this kaapa and this recipe is being taught to me by him. :blush: It is very difficult to get this fruit in Mumbai Maharashtra region. However, whenever we travel to Goa we always search each and every market and get this fruit as much as possible. It stays good for 4-5 days if stored in freeze. In this recipe, cutting of neer Phanas needs be done properly. Apply a little oil to your hands, Peel and cut Neer Phanas in four pieces lengthwise. Remove the central core, cut into slices. Slice should be about ½ inch thick. And these are ready to go in the recipe.

Ingredients Serving: 6

Bread Fruit or Neer Phanas – 1 Medium or large.
Thick Kokum Juice (Unsweetened) or Lemon Juice – 2tbsp
Garam Masala – ½ tbsp.
Red chili powder – ½ - 1 tbsp
Turmeric Powder – 1tsp
Semolina – ½ cup
Rice Flour - 1tbsp
Oil – 3-4 tbsp.
Salt - as per taste

Instructions

Wash Neer Phanas. Apply a little oil to your hands, Peel and cut Neer Phanas in four pieces lengthwise. Remove the central core, cut into slices. Slice should be about ½ inch thick.
Wash slices and pat dry. Transfer them into bowl, add Thick Kokum Juice (Unsweetened) or Lemon Juice. Coat well with juice. Keep aside for 30minutes.
Remove excess water if any. Add salt, Turmeric powder, garam masala, Red chili powder. Coat well with all dry masalas. Let it marinate for 35-40 minutes.
Take Semolina or rava and rice flour in a plate. Mix well. Dredge marinated slices in the rava till they well coated from all the sides.
In a non-stick pan drizzle some oil, arrange semolina coated slices. cover and cook on low flame until they are golden and crispy.
Turn them over and fry from other side. Drizzle some oil on slices. Cover for few seconds. Remove plate and let it be on pan for a minute or so till they become crisp.
Remove and serve hot with dal rice.

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