301) JIVE KADGI PODI

JIVÉ KADGI PODI

DEEP FRIED BREADFRUIT SNACK

A KONKANI DELICACY

Ingredients:

     1)    Mature breadfruit (Jivé Kadgi in Konkani, Kadachakka, Bilathichakka, Bambuchakka or Sheemachakka in Malayalam) – 1100 gm.

     2)    Hot red chili powder – 20 gm.

     3)    Asafoetida powder – ¼ teaspoon

     4)    Putte podi or roasted rice powder – 100 gm. (weigh separately two measures of 50 gm. each)

     5)    Powdered salt – 10 gm.

     6)    Cooking oil – to deep fry

To prepare:

          Peel the breadfruit and cut lengthwise into quarters. Remove the harder gummy core and cut across into neat slices of 10 mm. (⅓ inch) thickness.

Transfer to a deep mixing bowl. Tip in the chili powder, the asafoetida powder, the powdered salt and half of the rice powder (50 gm.). Shake vigorously to coat the slices uniformly. If the slices are too dry to be coated with all the powder, sprinkle a few drops of water and mix in nicely with your fingers (use a glove if you have sensitive skin).

To cook:

          Set a wok or deep frying pan of cooking oil on high heat. Put the remaining (50 gm.) rice powder in a saucer. As soon as the oil is hot (it should not smoke), quickly dip both sides of each slice into the rice powder and slip them into the oil one after the other. Take care not to overcrowd the wok or pan.

          Wait for 2 minutes before turning the slices carefully, trying not to scrape off the rice powder coating. Turn again every few minutes to fry the slices to perfection. Adjust the heat if necessary in order to keep the oil from smoking. After a while (it depends on heat, vessel and number of slices), as you turn the slices, you can feel them getting crisp on the outside. Lift out your delicious jive kadgi podis and drain off the excess oil. Serve hot and enjoy!

          Konkani people generally relish jive kadgi podis for lunch or supper, as a side dish to rice, porridge or cherupayar kanji. I am sure you will love this dish!