Breadfruit Kaap Recipe | Ganesh Chaturthi Special Breadfruit - Nirphanas Kaap Recipe

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00:00 Well, today's recipe is a very special recipe.

00:02 Because Ganesh Chaturthi is around the corner.

00:05 And for Ganesh Chaturthi, we specially make something called a Naivedya.

00:09 Something towards a Naivedya today.

00:12 And that is a Kaap.

00:13 Kaap is basically a fritter.

00:15 Today, I'm going to use an unusual ingredient.

00:17 And this one is a Breadfruit.

00:19 Let's begin Breadfruit Kaap.

00:22 Well, Breadfruit for the uninitiated is possibly the closest cousin of a Jackfruit.

00:28 Well, looks very similar, but it's very different.

00:31 Tangentially, another breed altogether.

00:34 If you understand how Jackfruit grows,

00:36 Jackfruit basically gets attached to the trunk of the tree.

00:39 This however, grows right towards the end of the branches.

00:43 So that much of a difference between these two fruits.

00:45 Also, this is quite little in size.

00:48 Like the maximum that I've seen in my living time,

00:50 is a 3 kilogram, which is like the max.

00:53 Jackfruit can go beyond 50 kilos.

00:55 Which is almost like 94 pounds and things like that.

00:58 But that's what it is.

01:00 Coming to the fact that this is available almost even after monsoon.

01:05 Jackfruit is quite a summer fruit in India.

01:08 Well, we call this Nirfanas in Marathi.

01:11 You call it Gujjikai, you call it Nagadamani in Sanskrit.

01:14 And this also has quite a mention in the olden Vedas and things like that.

01:19 Now, you can make a vegetable out of this,

01:21 you can make a fritter out of this, you can make something pan fried.

01:24 Today, what I'm going to show you is,

01:27 how to cut this, how to process this,

01:29 how to cook this much later.

01:31 But primarily, a nostalgic recipe.

01:33 And that is Nir Phansache Ka.

01:36 Let's begin.

01:37 This breadfruit of course also has some resin which is gum like.

01:41 Let me quickly show it to you.

01:42 Like if you see, if you just snip off one of the stems,

01:46 you'll see, it starts leaking and dropping like this.

01:50 Now this is extremely sticky.

01:52 It's almost resin like.

01:54 And to avoid this from sticking onto your palm,

01:57 I'm just going to take some regular vegetable oil.

02:00 And also, I'm going to apply a little oil to the blade as well.

02:05 Now this way, the resin or the gum like thing,

02:08 does not stick to the blade or your fingers.

02:10 Let's slice the top off.

02:12 Now if you see, the skin is not very thick.

02:16 Unlike jackfruit which is extremely thick.

02:19 Just to create like a cutting base,

02:21 I'm going to snip off the bottom as well.

02:23 So that this can rest neatly.

02:26 With the help of the contour of the breadfruit,

02:30 I'm going to start removing the skin like so.

02:32 You just need like a 1 mm thick skin to be moved out.

02:37 It's a very thin skin, so do not go very deep.

02:40 Of course with the help of a small knife or a paring knife,

02:43 Let's just clean a little bit like so.

02:45 Let's cut this midway like so.

02:48 And if you see, the inside is very sponge like,

02:51 almost like a bread.

02:53 And possibly that's where the name comes in from.

02:55 Again, a very big difference between a jackfruit and a breadfruit is,

02:59 this does not have seeds.

03:01 It's absolutely nice and sponge like.

03:04 Let's discard the skin and cut this into thick slices.

03:08 Well not very thick, half a centimetre is just about perfect.

03:11 There's a natural tinge of blue-green,

03:14 which is absolutely fine and natural.

03:16 So do not worry about that, just continue cutting.

03:22 When you cut these lengthwise and then slice wise,

03:26 you realize that this is absolutely porous like so.

03:29 To avoid oxidation of any kind,

03:32 let's drop this straight in a bowl of cold water like so.

03:35 The next step is to create a marination.

03:40 Now this marination is very interesting,

03:42 because generally when you make anything fried or pan fried,

03:45 we have a thick marination.

03:47 In this case, the marination will literally be watery.

03:50 Let me quickly show you how.

03:52 Well I'm taking a bowl for something like this.

03:55 And into this, I'm adding in some spices.

03:58 Beginning with Turmeric Powder.

03:59 To Garam Masala.

04:01 Red Chilli Powder.

04:02 Vinegar.

04:03 And lastly, Salt.

04:05 Now in this recipe, you would have realized that the quantity

04:08 or the amount of spices or salt to the quantity of the main ingredient,

04:13 is very different because this is slightly on the higher side.

04:16 It's spicier, it's saltier for a simple fact,

04:19 that this is a water-based marination.

04:22 Water comes from the vinegar.

04:23 And also this breadfruit will start leaching the water from the soaking liquid.

04:28 So that is the reason why the marination is slightly on the higher side,

04:32 when it comes to the taste and the flavour.

04:34 So Satwaniza Masala, Malwani Masala works like magic.

04:37 Let's add in the slices of breadfruit.

04:39 Let's mix all of this with our fingers.

04:44 Let's rub this spice mix onto the breadfruit slices like so.

04:48 And allow this to keep soaking or marinating in this spice mix,

04:52 for at least 15 to 20 minutes.

04:54 Let's move on to the pan frying,

04:55 for which of course we need a dusting flour.

04:58 I'm going to use rice flour.

04:59 Add on to the bite and crunchiness, I'm going to add in Semolina.

05:04 Let's mix this with very light hands.

05:06 And now let's move on to lighting the flame.

05:09 Let's add in Oil.

05:11 If you see, they're wonderfully marinated.

05:15 The porous nature of the breadfruit has absorbed all the spices and salt.

05:19 And that's kind of essential.

05:21 We dab this in this dusting flour and place this on the frying pan.

05:26 The next step is very simple, you pan fry this on low flame.

05:36 This is going to take at least 7 to 8 minutes to get cooked,

05:39 because it's nice and porous, it's also spongy.

05:41 You want it to be nice and soft inside and crisp golden brown on the outside.

05:46 Slow and steady always wins the case.

05:48 Let's carefully flip these and ensure,

05:51 they get crisp and golden on the other side as well.

05:54 At this point in time, you may wish to add in some more Oil.

05:58 With this off goes the flame and our fritters are done and ready.

06:02 With this, this is our humble tribute to this magic called Breadfruit.

06:07 Well if you already knew about this fruiting vegetable,

06:10 Try this recipe because this is like I said,

06:13 My grandmother's recipe from our little humble homes.

06:15 Well show us some more love,

06:17 So that I can show you some more recipes using a Breadfruit,

06:20 While it is still in season.

06:22 Bye.

06:23 [Music]

Breadfruit Kaap Recipe | Ganesh Chaturthi Special Breadfruit - Nirphanas Kaap Recipe | Varun Inamdar

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