Nirphanas is a seasonal fruit available during summer in Konkan and Goa. Breadfruit is its english name and though a fruit it is used as a vegetable in cooking. You can stir fry it to make a side dish or make a fried Nirphanas with spices and semolina coating. The later one – Fried Nirphanas is my childhood favourite and I am going to share the recipe in this post.

Breadfruit looks like a mini jackfruit but both are totally different. Breadfruit is smaller in size and has tiny hexagonal pattern with dots. Its outer cover is thick but not as spiky as Jackfruit. Also, it’s not fleshy and soft inside; so needs to cook thoroughly before serving. It changes its colour to yellowish green once ripened.

Though nowadays Nirphanas are scarce in the city, growing up I have seen lot of them in a Mumbai’s local vegetable markets. And since it’s family favourite; my mother often used to make Fried Nirphanas.

This Nirphanas recipe is not just simple & easy but vegan friendly as well. We need handful ingredients that are available in any Indian pantry. The only hard part of this dish is to cut the breadfruit. Once it is peeled and sliced; rest of the process is like a cakewalk. These fried breadfruits have unique and subtle taste that enhances with spicy, crispy semolina coating. Serve it with dal-rice or with chapati; I am sure you’ll definitely going to enjoy it.

Ingredients :-

• Half Nirphanas/ Breadfruit
• 2 tsp turmeric powder
• 2 tsp red chilli powder
• 1/2 cup mix of semolina & rice flour (1/4 cup semolina + 1/4 cup rice flour)
• Salt as per taste
• Oil for frying

How to make :-

Pick a properly ripen breadfruit.

Breadfruit oozes sticky liquid once cut; thus grease your fingers with some coconut oil.

I am using only half of it for the recipe; so cut it lengthwise into two parts. You need a sharp knife as breadfruit could be little hard to cut.

Further cut it half then chop into thick pieces. Now cut each piece into a thick slice. I prefer thick slices rather to thin as it tastes better once cooked.

Then carefully peel off the outer cover. You can either use a scrapper or knife for it.

It will get bit messy.

Breadfruit starts changing colour once sliced, so soak them immediately in the bowl of water.

Next mix rice flour and semolina together. Keep the mixture aside.

Remove breadfruit slices from water and cover with salt. Keep them aside for few minutes. It will start releasing water.

Add turmeric and red chilli powders to semolina mixture.

Remove excess water from breadfruit slices and cover them with semolina mixture.

Next take a pan over high heat and add 1 tbsp of oil. Once oil is hot turn heat to low.

Now; carefully transfer each breadfruit slice coated with semolina into the hot pan. Add little oil over the top and let them cook. Add oil as required and flip them over to make sure they are cooked evenly. You can cover with the lid and allow them to cook over low heat.

It will take 10-20 minutes depending upon thickness of the slices.

Once breadfruit cooked thoroughly; remove them on a paper towel to drain excess oil. Our hot Nirphanasachi Phodi are ready to serve with your choice of main meal.

I hope you loved this recipe and would like to give it a try.

I have already posted some amazing recipes from Goan cuisine on my blog; you can find all the recipes here.

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Recipe