It started turning brown as soon as it was cut and I had to click likecrazy before it started looking bad. Any ideas to prevent this?
Do we dunk them in water as soon as we chop them, life for brinjals?
I, however, have always preferred kadachakka mezhupuratti and I was sure even TH would like that better so that’s what I made with most of it. I am glad I came across Cynthia’s post before I finished off the entire breadfruit because she has this amazingly simple idea to make chips out of them.
So, even though this is not much of a recipe, I would like to share this idea of hers with you – breadfruit chips!
Cut the breadfruit into thin strips and deep fry in oil. You can sprinkle them with spices or herbs of your choice, after frying. I only used salt.
When I asked Cynthia if this is an authentic Caribbean recipe, her answer was “Yes my dear, I am sure other people make them too but we do consider it to be very Caribbean :)”
Well, that’s why this plate of freshly fried breadfruit chips goes over to the Monthly Mingle – Caribbean Cooking hosted by Meeta.
As a bonus, let me also share my Kerala recipe with breadfruit, or kadachakka, as we call it.
Kadachakka Mezhukkupuratti Recipe
What I Used:
Breadfruit – 2 cups, chopped into slightly long cubes
Red chillies – 4, torn into pieces
Garlic – 4 pods, crushed
Turmeric – 1 pinch
Mustard seeds – 1/2 tsp
Salt – to taste
Oil – 1 tbspHow I Made It:
1. Heat oil in a pan and throw in the mustard seeds. Once they start popping, lower the heat to minimum and add the garlic. Fry for a few seconds, making sure it doesn’t burn.
2. Add the breadfruit pieces, turmeric, and the chillies and fry on medium-low fire until soft and cooked. Add salt when the vegetable is almost cooked. You can add a bit more oil if you feel the breadfruit is sticking to the pan. I used a non stick pan so ended up using not much oil.
The whole frying process takes about 10-12 mins so be patient. You can also add some curry masala or garam masala to spice it up a notch but I kept it very simple and basic.
Wow something new to me. Looks yum.
I often select matured ones to make chips. My ammamma always fry chips with chakka from the huge tree in the backyard. Apart from chips, i make thoran and add in sambhar too.
I’ve never eaten this but I do remember Cynthia’s post – I did get the small kind of jackfruit (with the somewhat prickly skin) once and made something out of it but didn’t like it.
we make teh chips too, as in my mom.granny make 🙂
try it in the yogurt based curry…it tastes good…
oh, the chips are my fav. we usually sprinkle little salt and red chilli powder as soon as they r fried. i have grown eating it almost on daily basis as we had huge tree of breadfruit in our garden.
what? not a fan of breadfruit? i adore this veggie 🙂 (but not gonna talk much abt the aftermaths of over eating it;)
once you cut them remember to dunk them in a bowl of cold water to prevent discolouring.
just know that breadfruit is used in kerala dishes…HAve no idea abt the taste..The pciture is so tempting to try it Nags..
Kadachakka is nostalgic for me Nags…I love both these dishes..and the pictures looks great as always..you are lucky to get kadachakka..enjoy.
I do not think I have ever had breadfruit before. I have never seen it in Germany either. But soon – In Qatar I am sure I will find it easily! Great and unique entry!
I have never came across this veggie..We don’t get here.
It looks good and i guess it tastes similar to ‘Palamousse’