Breadfruit trees grow well in hot humid tropical conditions. My mother-in-law has a tree in her backyard and she will always save a breadfruit for us or cook it when we are on a visit to Goa. One of my favourite vegetable and fortunate that is available here in Toronto, Canada. I have divided one breadfruit and prepared it two ways; fried and bhaji. When cooked, the fruit softens and its buttery texture makes it delicious and irresistible.
Choose a mature fruit that has a greenish-yellow skin with a smooth surface and brownish cracking between the surface segments. The flesh inside should be firm and creamy white or pale yellow in colour. An immature fruit is bright green with a bumpy surface.
Breadfruit is rich in carbohydrates and fibre, an energy booster. Low in fat and protein. Loaded with omega-3 and omega-6 fatty acids, which is excellent for the skin and hair. Contains potassium that aids in regulating blood pressure. The fruit is also known to control cholesterol and blood sugar levels. Presence of essential nutrients and vitamins makes it beneficial for overall good health.
Choose a mature fruit that has a greenish-yellow skin with a smooth surface and brownish cracking between the surface segments. The flesh inside should be firm and creamy white or pale yellow in colour. An immature fruit is bright green with a bumpy surface.
Breadfruit is rich in carbohydrates and fibre, an energy booster. Low in fat and protein. Loaded with omega-3 and omega-6 fatty acids, which is excellent for the skin and hair. Contains potassium that aids in regulating blood pressure. The fruit is also known to control cholesterol and blood sugar levels. Presence of essential nutrients and vitamins makes it beneficial for overall good health.
Breadfruit Fry
(Serves 6)
Ingredients:
1/2 kg breadfruit
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 tablespoon lemon juice
3/4 cup semolina (rava)
3/4 cup oil for shallow frying
salt
Method:
Cut a whole fruit lengthwise (parallel to the core). Peel, core and cut into slices. (Leave half of the fruit aside to make bhaji – recipe below.)
Using a colander, wash the slices, drain well and season with salt.
Prepare the rub with spice powders and lemon juice. Mix and coat the slices. Leave to marinate for 30 minutes.
Dredge the slices with semolina (rava).
On medium flame, heat a skillet with 1/4 cup oil and fry the coated slices in batches, 3 minutes on each side.
(Tip: For a perfect coating, leave the slices untouched for 3 minutes till they crisp up at the bottom, cooking the fruit while oil seeps on top along the sides with minimal visible white semolina in the centre. Then flip and cook the other side.)
Drain on absorbent paper towels. Serve warm.
Note: After frying a batch, if there is too much semolina left in the pan, rinse skillet under running water and use fresh oil. This will avoid brown or burned bits sticking to the next batch.
Breadfruit Bhaji
(Serves 6)
Ingredients:
700 grams breadfruit
1 onion (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
2 long green chillies (slit)
1 teaspoon turmeric powder
3/4 cup water
1/4 cup fresh grated coconut
2 tablespoons oil
salt
Method:
Peel, core the reserved half and cut into pieces.
Wash pieces and drain well.
Heat oil in a pan, add mustard seeds and curry leaves. When the seeds splutter, add the onion and green chillies.
Once the onion is soft, stir in the turmeric powder, breadfruit pieces, salt and 3/4 cup water. (If breadfruit is slightly ripe, add only 1/2 cup water.)
Cover and cook on low heat for 15 minutes, stirring occasionally till vegetable is tender when pierced with a knife.
Mix in grated coconut at the end.
Serve breadfruit bhaji as a side dish with main meal.
Note:
(Serves 6)
Ingredients:
1/2 kg breadfruit
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 tablespoon lemon juice
3/4 cup semolina (rava)
3/4 cup oil for shallow frying
salt
Method:
Cut a whole fruit lengthwise (parallel to the core). Peel, core and cut into slices. (Leave half of the fruit aside to make bhaji – recipe below.)
Using a colander, wash the slices, drain well and season with salt.
Prepare the rub with spice powders and lemon juice. Mix and coat the slices. Leave to marinate for 30 minutes.
Dredge the slices with semolina (rava).
On medium flame, heat a skillet with 1/4 cup oil and fry the coated slices in batches, 3 minutes on each side.
(Tip: For a perfect coating, leave the slices untouched for 3 minutes till they crisp up at the bottom, cooking the fruit while oil seeps on top along the sides with minimal visible white semolina in the centre. Then flip and cook the other side.)
Drain on absorbent paper towels. Serve warm.
Note: After frying a batch, if there is too much semolina left in the pan, rinse skillet under running water and use fresh oil. This will avoid brown or burned bits sticking to the next batch.
Breadfruit Bhaji
(Serves 6)
Ingredients:
700 grams breadfruit
1 onion (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
2 long green chillies (slit)
1 teaspoon turmeric powder
3/4 cup water
1/4 cup fresh grated coconut
2 tablespoons oil
salt
Method:
Peel, core the reserved half and cut into pieces.
Wash pieces and drain well.
Heat oil in a pan, add mustard seeds and curry leaves. When the seeds splutter, add the onion and green chillies.
Once the onion is soft, stir in the turmeric powder, breadfruit pieces, salt and 3/4 cup water. (If breadfruit is slightly ripe, add only 1/2 cup water.)
Cover and cook on low heat for 15 minutes, stirring occasionally till vegetable is tender when pierced with a knife.
Mix in grated coconut at the end.
Serve breadfruit bhaji as a side dish with main meal.
Note:
- A whole breadfruit of 1 kg 200 grams was used. Breadfruit fry was prepared with the smaller half of 1/2 kg with the rest 700 grams used for the bhaji.
Breadfruit Kappa or Pakora
(Serves 6)
Ingredients:
1/2 kg breadfruit
oil for deep frying
salt
Batter
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon ajwain or carom seeds
1 cup chickpea flour (besan)
a pinch of baking soda
3/4 cup water
1/2 teaspoon salt
Method:
Peel, core and cut into slices.
Using a colander, wash the slices, drain well and season with salt. Set aside.
Sift the chickpea flour and prepare a smooth batter with the rest of the ingredients.
Heat oil for deep frying.
When oil is hot enough, dip each slice into the batter allowing the excess to drip off and then fry in the hot oil till golden brown on both sides.
Drain on absorbent paper towels and serve warm with your favourite chutney.
Note:
(Serves 6)
Ingredients:
1/2 kg breadfruit
oil for deep frying
salt
Batter
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon ajwain or carom seeds
1 cup chickpea flour (besan)
a pinch of baking soda
3/4 cup water
1/2 teaspoon salt
Method:
Peel, core and cut into slices.
Using a colander, wash the slices, drain well and season with salt. Set aside.
Sift the chickpea flour and prepare a smooth batter with the rest of the ingredients.
Heat oil for deep frying.
When oil is hot enough, dip each slice into the batter allowing the excess to drip off and then fry in the hot oil till golden brown on both sides.
Drain on absorbent paper towels and serve warm with your favourite chutney.
Note:
- Fry 2 or 3 slices at a time.
- A total of 22 slices were achieved from half a breadfruit.
