Breadfruit fry (nirpanas kaap/phodi) is a pan-fried Goan preparation with a crisp exterior and tender interior. Breadfruit slices are seasoned with red chili powder, turmeric and salt, then coated in rava (semolina) and pan-fried until golden brown.
This simple breadfruit fry recipe takes about 30 minutes and uses only a few ingredients. It makes a great side with rice and dal or a crunchy evening snack with tea.
I love Neerpanas Kaap (also called Nirpanasachyo Fodi), a classic Goan dish. In Karnataka it’s known as Jeev Kadgi (Kadgi Phodi). The texture and flavor are similar to raw banana phodi or kaap: crunchy outside, soft inside, lightly spiced and comforting.
What is Breadfruit?
Breadfruit (Artocarpus altilis) is a starchy tropical fruit from the mulberry family that is commonly cooked like a vegetable. It resembles jackfruit but is usually smaller, rounder and has a smoother surface with small bumps instead of sharp spikes.
In Konkani it’s called nirpanas (also neerphanas or nirponos). The flesh is white and starchy—somewhat like potato—and when cooked it develops a mild, slightly sweet flavor. Breadfruit is widely available along India’s west coast, particularly in the Konkan region, typically in season from April to June.
Quick Look: Breadfruit Fry Recipe
- ⏱ Prep Time: 20 minutes
- 🍳 Cook Time: 10 minutes
- 🔥 Calories: ~280 kcal per serving (approx.)
- 🥔 Key Ingredients: Breadfruit (nirpanas/kadgi), red chili powder, turmeric, salt, rava (semolina), oil
- 🍳 Method: Slice breadfruit → season with spices → coat in rava → pan-fry until crisp
- 🌶 Spice Level: Mild to medium
- 😋 Flavor: Crispy, mildly spicy, savory
- ⭐ Difficulty: Easy — great for quick sides or snacks
Why This Recipe Works
- Texture contrast: crunchy rava crust with a soft, cooked interior.
- Fast and straightforward: minimal prep and common pantry spices.
- Flexible: serves as a side or a snack and pairs well with many Goan dishes.
- Family friendly: lightly spiced and easy to enjoy for all ages.
Ingredient Notes
- Breadfruit: Use firm, green breadfruit for the best texture. It is different from jackfruit—breadfruit has smaller bumps and a starchy interior.
- Seasoning: Red chili powder, turmeric and salt are all you need to season the slices.
- Rava (semolina): Gives the golden, crunchy coating. Rice flour can be used as an alternative.
- Oil: Coconut oil adds authentic flavor; use any neutral oil with a good smoke point if preferred.
How to Make Breadfruit Fry (Nirpanas Kaap)
Follow these steps for evenly cooked, crisp breadfruit slices.
Step 1: Oil the knife and your hands to prevent the sticky breadfruit flesh from sticking. Cut the fruit in half and peel the skin with a knife or peeler.
Step 2: Quarter each half, remove the central core and slice the quarters into even slices — not too thick, not too thin.
Step 3: Keep the slices in water to prevent oxidation and browning. Rinse and drain before seasoning.
Step 4: Toss the drained slices with red chili powder, turmeric and salt. Let them sit for about 10 minutes so the spices absorb.
Step 5: Spread about ¾ cup rava on a plate. Optionally mix a pinch of turmeric and chili powder into the rava for color.
Step 6: Coat each seasoned slice evenly in rava and set aside.
Step 7: Heat oil in a heavy-bottomed pan or tawa. Place the rava-coated slices in a single layer, drizzle a little oil over them, and sprinkle a tablespoon of water over the surface. Cover and cook on medium heat to steam through.
Step 8: Remove the cover, flip the slices and cook until both sides are crisp and golden. Test doneness with a knife — it should slide in easily. Serve the nirpanas kaap immediately for best texture.
Tips for Best Results
- Keep cut slices submerged in water to prevent browning from oxidation; this is normal and safe.
- Fry on medium heat so the interior cooks without burning the crust.
- Do not overcrowd the pan—cook in batches for consistent crispiness.
- Sprinkle a little water and cover immediately to steam-cook the interior, then uncover to crisp the coating.
Recipe FAQs
No. Breadfruit is starchy and used like a vegetable, with smoother skin and small bumps. Jackfruit is larger, has sharp spikes and fibrous bulbs that can be sweet when ripe.
Browning happens due to natural oxidation when exposed to air. It is safe to eat; keeping slices in water slows the process.
Other Goan Vegetarian Recipes to Try
-
Goan Mooga Gathi (Sprouted Green Gram Curry)
-
Goan Solkadhi (Kokum & Coconut)
-
Torachi Uddamethi (Raw Mango Curry)
-
Alsanyache Tonak (Red Cowpeas Curry)
-
Goan Khatkhate (Mixed Vegetable Stew)
-
Kuvalyacho Vadyo (Ash Gourd Vadiyo)
If you try this recipe, please leave a comment and rating. Your feedback is appreciated.
Recipe Card
Breadfruit Fry (Nirpanas Fry / Kadgi Fry)
Equipment
- 1 Heavy bottom pan
Ingredients
- 500 g breadfruit (nirpanas/kadgi)
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- Salt to taste
- ¾ cup rava (semolina)
- Optional: a pinch of turmeric and ½ teaspoon chili powder for the rava
- 3 teaspoons oil (or as required)
Instructions
- Oil the knife and your hands. Cut breadfruit in half, peel, quarter and remove the core. Slice evenly.
- Keep slices in water to prevent browning, then rinse and drain.
- Toss slices with red chili powder, turmeric and salt. Rest for 10 minutes.
- Spread rava on a plate (mix a little turmeric and chili powder if desired). Coat each slice in rava.
- Heat oil in a pan. Arrange slices on the tawa, drizzle oil and sprinkle a little water. Cover and cook on medium heat.
- Flip and cook until both sides are golden and crisp. Check with a knife—if it slides in easily, the slices are done. Serve immediately.
Notes
- Keep slices in water to prevent browning from oxidation.
- Fry on medium heat for even cooking and to avoid burning the crust.
- Cook in batches; do not overcrowd the pan.
- Sprinkle a little water and cover to steam the interior, then uncover to crisp the coating.
Nutrition (approx.)
Carbs: 57 g |
Protein: 5 g |
Fat: 5 g
Nutrition information is approximate and provided for reference only.