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.
Pin 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.
Pin
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 - ½ tsp Salt - to taste Oil - 1 tbsp How 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.
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.
Pin 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.
Pin
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 - ½ tsp Salt - to taste Oil - 1 tbsp How 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.
