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| Last week while shopping for vegetables, I was very excited to see a large, green vegetable that looked very familiar. It turned out to be one of our favourite childhood vegetables – breadfruit – and so we bought it. The vendor had no clue as to what it was and was quite pleased when we told him the Kannada name for it. Bread fruit is a smaller cousin to the jack fruit, usually eaten as a vegetable and can be used as a replacement for potato, in curries, cakes and dough nuts and also as a substitute for flour. However we like it fried or dipped in batter and fried. A delicious snack for all ages at any time.
The Recipe:
 1 breadfruit; oil for frying
For Batter : 1 cup water; 1/4 cup gram flour; salt to taste; chilli powder to taste; 1 tsp rice flour; 1 tsp cornflour; 1/2 tsp baking powder. Mix all ingredients to a smooth liquidy batter.
Cut the breadfruit in half, quarter it and remove the pith in the middle . Slice into large pieces and soak in salt water for 5 minutes.
1. Drain thoroughly and deep fry half of the slices to a golden brown. Serve hot with sauce or as it is.
2. Dip the remaining breadfruit slices in the batter and deep fry in hot oil till crisp and brown. Serve hot with sauce or just as it is.  |
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