“Jeev Kadgi Bajo (Breadfruit/ Nirphanas/ Jeegujje Fritters)” … every GSB Konkani Saraswat is familiar with jeev kadgi bajo/ bajias that is a pleasure to bite on fresh and hot be it at any time of the day … monsoon/ winter months are a witness to the rising fondness of relishing deep fries in every home ... enjoy them this season with a cup of steaming hot kaapi/ chai … Yummilicious …
** Every Amchigele/ South Indian will relate to Jeev Kadgi/ Bread Fruit as almost everybody loves them especially the fries. I have shared plenty of recipes with jeev kadgi but somehow I never got round to preparing and sharing bajos. In Thane, it is difficult to get Jeev Kadgi as it is not available in market and southern stores not always sell them. In places like Matunga, Mulund, Goregaon, Dahisar etc. you do get them but then that’s not feasible for us. After many years, I was able to get them this time and now it’s going to be back to back dishes of jeev kadgi for a few days in my home.
** Jeev Kadgi is similar to Jackfruit in nature, though they do not have any seeds within. They are smaller, somewhere between 6- 8 inches in length and is of oblong shape. The skin however is thinner textured and is edible unlike that of Jackfruit. The skin part can also be used to make fries, which we lovingly call jeev kadgi kurkuri kaddi meaning crispy sticks which I have shared before. I will be sharing a common link to all jeev kadgi recipes shared in the blog which you may browse in leisure and try this veggie is available in your vicinity, it tastes excellent and will be loved by young and old alike.
** Here is my recipe for “Jeev Kadgi Bajo (Breadfruit/ Nirphanas/ Jeegujje Fritters)” … my style which I learnt from my Amma …
** For this recipe you will need “Jeev Kadgi (Breadfruit/ Nirphanas/ Jeegujje Fritters)” the picture of which is enclosed in the collage.
** Slice off the outer thin textured skin of Jeev Kadgi (Breadfruit/ Nirphanas/ Jeegujje Fritters) a little bit thicker if you desire to prepare the kurkuries/ crispies out of them otherwise you can slice them of thinly. Now cut the jeev kadgi into two pieces horizontally and then again cut it into two vertically. ie. you should cut the fruit in quarters. Slice of the inner pith which is sticky by nature and is inedible. Further cut them into ¼ inch thick slices as shown in the picture collage, in all you will get somewhere around 10-12 pieces depending upon the size of the jeev kadgi/ breadfruit. You may leave out the side corner parts of jeev kadgi for adding to preparation of other curries. Add the sliced pieces immediately into a bowl of water to avoid them being discolored. Keep aside the thickly sliced skin portion aside if have cut them to prepared kurkuries later on.
** For the preparation of Batter : In a wide stainless steel bowl add about 1 cup of besan (Bengal gram flour/ chane peetHa), 1 tblsp red chilly powder (mirsange pitti/ mirchi tikkat), 1/2 tsp hing (asafeotida) powder, salt (namak/ meeta) to taste and give it a mix. Now add required amount of water and mix well into a thick batter taking care to see that there are no lumps. The batter should be thick in consistency, so add water little by little and mix to avoid it turning into thin texture.
** The batter should be of dropping consistency. If you are new to it, then to check the right consistency of the batter, dip a spoon and lift it out, the batter should coat the back of the spoon well. (Check the picture shared in the collage). Now keep the prepared batter covered aside to rest for 15-20 minutes. Mix well, if you find it too thick after resting then add a little bit of water and mix well. You can increase or decrease the amount of chilly powder depending upon individual preference.
** For Preparing Bajo : Drain water from the sliced and kept jeev kadgi/ breadfruit and pat it dry with a kitchen towel to remove excess water if any. Heat plenty of oil (tel/ tela) in a thick bottomed kadai for deep frying. When smoking hot lower the heat to medium, wait for a few minutes and then you can start deep frying the bajias. To check the correct temperature of the oil, just add a drop or two of the prepared batter into the hot oil, if it bounces back to surface sizzling within a few seconds it means the temperature is right, if it settles to the bottom it means the oil needs to be heated a little bit and if turns out blacking immediately it means you need to cool it a bit until its ready.
** Now for deep frying the jeev kadgi, dip the slices into the batter taking care to see that it evenly coats the pieces, then carefully leave it in the hot oil. You should always drop them carefully without force through the sides and not from center of the kadai/ pan. Be careful as the hot oil may splutter on your hands, if novice to this method of frying, then do take help from a relative/ neighbor and watch carefully the procedure, there is nothing more educative than live visuals and once learnt it is forever.
** Do not overcrowd the kadai/ pan while frying as there should be enough space for the pieces to be evenly fried as well as to be able to flip them over. Once they are fried for about 2-3 minutes then flip them over and continue to cook the other side. Continue to fry the bajos/ bajias until evenly browned in color and done. Keep stirring a few times in between for even frying and when done remove with a ringed/ holed spatula, so that the excess oil strains back into the kadai itself. Place the deep fried jeev kadgi/ breadfruit on an absorbent paper/ napkin for the excess oil to drain off well.
** Repeat the procedure with the remaining cut pieces of jeev kadgi/ breadfruit/ nirphanas/ jeegujje or as is the required number to be fired for immediate serving. Remember to keep the right temperature of heat in oil for perfect deep frying of the bajias. Remember to slice only that many number of pieces as required for frying and avoid slicing and storing them in fridge as the color may change when done so. However, you can cut the breadfruit into two pieces with skin on and store the one piece in fridge wrapped properly in a thick polythene for proper stores, remains good for 2 days.
** “Jeev Kadgi Bajo (Breadfruit/ Nirphanas/ Jeegujje Fritters)” is done and ready to be served. Always serve Bajos (bajias/ fries) steaming hot, as they taste best served that way. Bajo/ fries is a side dish that tastes great served anytime be it for meals/ breakfast or tiffin. I am sure all of you are well versed with different types of bajos/ bajias as they are a common sight in Indian homes/ streets/ restaurants, each one having their own favorites or method of preparation and serving. In case you have not tried jeev kadgi/ breadfruit bajo, then please do try it, tastes wonderful. Both young and old are sure to love them so be prepared to have enough to serve lest you fall short on them.
** For any reason if you do not want to prepare deep fries, you can try preparing podi with them and they taste equally good. Podi’s are veggies that are seasoned with spices and either deep fried or tava fried. I have successfully even airfried them, so for those of you who want to avoid oily food these are the few options to enjoy fries without worrying much on calorie front. Sharing link below to the recipe of Jeev Kadgi/ Breadfruit fries as well as kurkuri fries with their prepared with the skin portion. Also sharing a common link to all recipes, which you may browse through in leisure ….
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Thanks.