Jeevkadgi Podi is a tasty and popular fritter. In konkani, jeevkadgi means breadfruit. Breadfruit is a seasonal vegetable and is usually available in the month of March- May. It is not grown in abundance and hence its cost is little bit on the expensive side and is not available everywhere.
Breadfruit is one of my favorite vegetable and eating this fritter was in my to-do list, during my recent visit to India:-) Jeevkadgi Podi is a favorite of the konkani people. Try making these fritters, if you get a chance to buy these green beauties!
- Breadfruit, medium sized- Half of a whole
- Chickpea flour/Besan- 3/4 cup
- Cumin seeds/Jeera- 1 tsp
- Red chilli powder- 1/2 tsp (adjust accordingly)
- Asafoetida- 1/4 tsp
- Salt- To taste
- Oil- For deep frying
Take a breadfruit.
Now cut it into two.
Then take one of the piece and again cut into two.
Now remove the core (which you can see it at the top) and its peel (just like a pineapple) and then cut it horizontally, into 1/4-1/2 cm thick slices as shown below.
For the batter, mix all the remaining ingredients mentioned under 'Ingredients'. Add water, so as to get a lump free paste. The consistency shouldn't be too thick/thin but of dropping consistency.
Now dip the breadfruit slices one by one, in the batter to give a light coating.
Then deep fry them (in batches), on a medium flame until it turns golden brown and crispy on either sides.
Jeevkadgi Podi is ready!!
Serve it hot. It can be served as an evening snack or it can be served along with rice. Above measurement serves four people.