Jeegujje podi / Neerphanas Kapo / Bread fruit fry

When I was in school, I read an article in a magazine where the author described breadfruit as a food fit for god. She must have been someone like me who goes absolutely crazy seeing a tender breadfruit. Although technically it is a fruit, I have always eaten it in savory forms like sabzi, sambar or fry. The fry is probably the tastiest way to eat it. Since it was always available in my hometown every summer, I never realized that it is so regional and native only to the  Konkan coast of India. I came to Bangalore and searched for it, only to realize people here did not even know what it is. I have found it in the shopping complex in Jayanagar recently but it is way too expensive here in comparison to the coastal belt. I believe a few Mangalore stores hold it in Bangalore. If you do find it, below is probably the best way to eat it…

A jeegujje looks like a jackfruit but is as small as a coconut

Inside of a jeegujje

Peel it and cut it into slices

Coat it with the flour mixture

Fry on a greased tava

Flip when one side is cooked


Jeejugge/ Neerphanas/ Breadfruit – 1
Rice flour – 1 cup
Red chilli powder – 2 tsp
Turmeric powder – 1 tsp
Oil to fry


Cut the jeegujje into half
Peel it using a knife. You may use a peeler, but the tender ones have a hard skin.
Slice it as finely as you can and soak them in water else they will discolour.
Mix rice flour, red chilli powder, turmeric powder and salt. Adjust salt and red chilli powder according to your taste.
Heat a tava /griddle and grease it.
Coat the jeegujje slices in the rice flour coating and place on tava.
Spoon oil over each of them
Flip when brown spots appear on one side
Prick the jeegujje with a knife, if it goes through smoothly without much resistance, then it is cooked
This can be eaten just a snack or along with rice and sambar as an accompaniment.

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