27 July 2011

Jegujje / Breadfruit Pakoda


I always love my mom's kitchen and the way she has maintained it. I think we can never even compete or compare ourselves to our beloved mothers. They are so perfect and neat..in cooking...

Today's recipe which I am goin to share with you is from my mother's kitchen. This is one of her signature recipes. She is alwyas good at pakodas and fried items.
Breadfruit  (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Its name is derived from the fact that, when cooked, the fruit of the breadfruit tree has a potato-like flavor, similar to fresh-baked bread.

            (Picture Source: How Stuffworks & Wikipedia )

Jegujje / Breadfruit Pakoda/Podi
(Breadfruit dipped in Gramflour & spices batter and deep fried)

Preparation Time: 15 min
Cooking Time:10 min
Serves: 4-6
Served with: ketchup / Chutney


2 medium breadfruits
1.5 cups gram flour
1/4 cup rice flour
salt per taste
1.5 tsp red chilli powder
1/2 tsp hing/asfetodia
1.5 tsp ajwain/carrom seeds
water for batter

Deep Fry



Wash and peel of the outer skin of the breadfruit and cut into medium thick lengthwise pieses
Put the cut pieses in water for some time.
Take a deep vessel add gramflour, red chilli powder, hing(diluted in 1 tsp water), carrom seeds, salt, rice flour. Make medium consistency batter.
heat the oil in frying pan and add the batter dipped breadfruit pieses and fry them in medium heat till it becomes brown in colour.
Serve hot with ketchup / chutney

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