We love this quick and easy breadfruit recipe at home, it’s a great healthier, vegan and gluten-free snack for in between or you can serve it too with rice and curry.

It’s a staple in Goa, India and an inexpensive breadfruit could be your next favorite super food delicacy in your daily life!
The Breadfruit’s botanical name is Artocarpus altilis yet in your corner of the world the breadfruit might be known under a different name, such as fruit a pain (French), Brotfrucht (German), Frutipan (Spanish), Fruta-pao (Portugues), Ulu (Hawai’i), Uru (Tahiti), Dhel (Sri Lanka), Buah Sukun (Malaysia) and Yaca (Mexico).

In India you might find the breadfruit under the following names in your local market: Ber Halasu, Seema Chakka, Kada Chakka, Jeevi Halasu, Jeev Kadgi or even Jeegujje.

Somehow I couldn’t find a name for it in Hindi, mostly I guess because the breadfruit is only commonly grown in South India.

There are a couple of reasons why you should add breadfruit to your diet (if you can).
The fruit flesh is considered tasteless, and soaks in flavors easily. The fruit gets sweeter the riper it is, yet it never gets as sweet as other fruits do. That means we get to choose, if we would like to prepare it for a savory dish or if we would prefer to turn it into a sweet dessert

You can boil the breadfruit, fry it, roast it, bake it or turn it into a flour. Breadfruit flour is Gluten-free.
The Breadfruit might be 25% Carbs, yet it contains other useful nutrients for our body. The fruit is a rich source of fiber, controlling your cholesterol levels and it contains Omega essential fats.Usually those healthy essential fats are found in meats such as fish, so in my opinion that should be the first reason for Vegetarians to get hold of the bread fruit.Another interesting fact is that you fill find a good amount of Vitamin C, which are Antioxidants and those are known as cancer cell killers.
A breadfruit tree grows a tremendous amount of fruits every season. In India the trees are heavy with fruits and a breadfruit tree grows very fast and starts to give fruit in the 2nd or 3rd year already. That is why the humble breadfruit was connected to the world food security program, since the trees require little space compared to wheat fields and one grown tree can give in average 100 fruits (!).




Ingredients & Quantity
Breadfruit - 1/2 medium sized
Eggs - 2 nos
Turmeric powder - 1/2 Tsp
Red chilli Powder - 1 Tsp
Ginger - garlic Paste - 1 Tsp
Lemon Juice - 1 tsp
salt - 1/2 Tsp

Method,

1) Apply some oil on your palm, knife and cutting board, Because the fruit emits a sticky substance and working with oil makes it much more easier.
2) Peel the breadfruit, chop the excess inner core portion of the breadfruit then cut it into wedges of 1/2 to 1 inch thickness.
3) Once you peel the fruit you will notice that it is getting discolored, that is because there's a enzyme called poly-phenol oxidase also called Tyrosinase in its cell and when its exposed it reacts with oxygen in air. this reaction is called oxidation, which turns the vegetable brown, so of the simplest technique to prevent this is to soak the fruit in a bowl of cold water.
4) Next will make the marinade, so you add eggs, turmeric, rec chilli powder, ginger garlic paste, lemon juice and salt , mix well.
5) Drain the water from the breadfruit and put slits on it so that the marinade is nicely absorbed by the fruit.
6) Now add the breadfruit wedges in the marinade and mix them thoroughly with the marinade, keep standing for at least 30 minutes.
7) Heat 4 Tbsp of refined oil in a shallow pan.
8) Coat the marinated breadfruit wedges with semolina on both the sides and shallow fry each side for 5 mins or until both sides are golden brown and a bit crisp.
9) Serve hot as a snack or a rice curry side dish.


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