Crispy Breadfruit Fry Recipe – Turmeric & Chili Spiced Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Breadfruit Fry Recipe – Turmeric & Chili Spiced Snack

Hey everyone! If you’re looking for a unique and incredibly tasty snack, you have to try this crispy breadfruit fry. I remember the first time my grandmother made this for me – I was instantly hooked! It’s a little bit different, a little bit unexpected, and totally addictive. Let’s get cooking!

Why You’ll Love This Recipe

This breadfruit fry isn’t your average potato snack. It’s got a lovely, slightly starchy texture that gets beautifully crispy when fried. The turmeric and chili powder give it a warm, vibrant flavour, and a little pinch of asafoetida (hing) takes it to another level. It’s perfect as an evening tea-time snack, a side dish with rice, or even just something to munch on when those cravings hit. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 unripe breadfruit
• 0.5 teaspoon turmeric powder (about 2 grams)
• 1 teaspoon Kashmiri red chili powder (about 5 grams) – for that beautiful colour and mild heat!
• 1 teaspoon salt (about 6 grams)
• 1 pinch asafoetida (hing) – seriously, don’t skip this!
• 3-4 tablespoons semolina flour (rava/suji) (about 30-40 grams)
• Oil as needed for frying

Ingredient Notes

Let’s talk ingredients for a sec. Using unripe breadfruit is key here. It has a firmer texture that holds up beautifully during frying. You want it to be hard to the touch, not soft like a ripe one.

Kashmiri chili powder is my secret weapon for colour and flavour. It gives a gorgeous red hue without being overwhelmingly spicy. If you can’t find it, regular chili powder works, but you might want to use a little less.

And then there’s asafoetida, or hing. This might smell a little funky on its own, but trust me, it adds a wonderful savoury depth to the fry. It’s a staple in Indian cooking, especially in South Indian cuisine, and it’s fantastic for digestion too! My family always used a tiny pinch, and it makes all the difference.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, rinse and dry your breadfruit. Oil your hands – this is essential because breadfruit can get super sticky!
2. Peel the outer skin of the breadfruit. Then, slice it vertically, remove the core, and cut into slices about 3-4 mm thick. Not too thin, not too thick – just right!
3. Now for the marinade. In a bowl, combine the breadfruit slices with the turmeric powder, Kashmiri red chili powder, salt, and that all-important pinch of asafoetida. Give it a good mix and let it sit for about 5 minutes. This lets the flavours really soak in.
4. Next, dredge the marinated breadfruit slices in the semolina flour, making sure they’re nicely coated. Shake off any excess flour – you want a light coating, not a thick one.
5. Heat up your oil in a pan over medium heat. You want enough oil for the breadfruit to be submerged. Carefully fry the slices in batches, making sure not to overcrowd the pan.
6. Fry until they’re golden brown and crispy on both sides. This usually takes a few minutes per batch.
7. Finally, drain the fried breadfruit on paper towels to remove any excess oil. Serve hot and enjoy!

Expert Tips

• Don’t skip oiling your hands! Seriously, it makes peeling the breadfruit so much easier.
• Fry in batches to maintain the oil temperature. Overcrowding the pan will result in soggy fries.
• Keep a close eye on the breadfruit while frying – it can burn quickly.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Option: Swap the semolina flour for rice flour for a gluten-free version. It’ll still get nice and crispy!
• Spice Level Adjustment: If you like things extra spicy, add a little more chili powder or a pinch of cayenne pepper. If you prefer milder flavours, reduce the chili powder.
• Regional Adaptations: In some parts of South India, people add a pinch of coriander powder or cumin powder to the marinade for a different flavour profile. Feel free to experiment! My friend’s mom always adds a tiny bit of fennel seed powder – it’s delicious.

Serving Suggestions

This breadfruit fry is incredibly versatile. Here are a few ways to enjoy it:

• As a snack with a cup of chai (tea).
• As a side dish with dal (lentils) and rice.
• With a dollop of yogurt or chutney for dipping.
• Packed in lunchboxes – it travels well!

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispness, but you can reheat them in a pan or air fryer to revive them.

FAQs

Let’s answer some common questions:

• What is breadfruit and where can I find it? Breadfruit is a starchy fruit grown in tropical regions. You can often find it at Asian or Caribbean grocery stores.
• Can I use ripe breadfruit for this recipe? No, unripe breadfruit is essential for this recipe. Ripe breadfruit is too soft and won’t hold its shape when fried.
• What does asafoetida (hing) add to the flavour? Asafoetida adds a unique savoury, umami flavour that enhances the overall taste of the fry.
• How can I make this fry extra crispy? Make sure your oil is hot enough and don’t overcrowd the pan. Also, draining the fried breadfruit on paper towels helps remove excess oil.
• Can I air fry the breadfruit instead of deep frying? Yes! You can air fry the breadfruit at 180°C (350°F) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.