Mochar Chop | मोचार चॉप | Bengali Recipe | Sanjeev Kapoor Khazana

Cutlets made from Banana Flower Blossoms are a popular Bengali snack. A great street food too.

MOCHAR CHOP

Ingredients

1 medium banana flower (kelphul/mochar), separated and cleaned
Salt to taste
½ tsp turmeric powder
1 medium onion, roughly chopped
2-3 green chillies
1 inch ginger, roughly chopped
4-5 garlic cloves
3 tbsps mustard oil
1 tsp cumin seeds
¼ tsp turmeric powder
½ tsp coriander powder
½ tsp red chilli powder
¼ tsp cumin powder
4 medium potatoes, boiled, peeled and mashed
¼ cup fried peanuts
2 tbsps chopped fresh coconut, fried
A pinch of sugar
2 tbsps chopped fresh coriander leaves
2 tsps bhaja masala
1 cup dried bread crumbs + for coating
2 tbsps corn flour
2 tbsps refined flour (maida)
Oil for deep frying
Kasundi mustard to serve
Tomato ketchup to serve
Onion rings to serve

Method

1. Finely chop the banana flowers and transfer into a pressure cooker. Add 1½ cups water, salt and turmeric powder and mix well. Cover and cook under pressure for 2-3 whistles.
2. Open the cooker once the pressure has reduced completely.
3. Put the onion in a blender jar. Add green chillies, ginger, garlic, and ½ cup water and blend to a fine paste.
4. Heat mustard oil in a non-stick pan. Add cumin seeds and let them change colour. Add the blended paste and mix well. Cook for 3-4 minutes.
5. Add turmeric powder, coriander powder, red chilli powder and mix well. Cook for 1-2 minutes. Add cumin powder and mix well. Cook for 1-2 minutes. Take the pan off the heat and allow to cool slightly.
6. Take potatoes in a large bowl, add the cooled mixture, fried peanuts, fried coconut, sugar, salt, coriander leaves, bhaja masala, and mix well. Add dried bread crumbs and mix till well combined.
7. Take a portion of the mixture and shape it into an oval cutlet. This is a chop.
8. Take some breadcrumbs on a plate for coating.
9. To make the slurry, take corn flour and refined flour in a bowl. Add salt and ½ cup water and whisk till well combined.
10. Dip each chop into the slurry and coat with the bread crumbs. Place this in the refrigerator for 30 minutes.
11. Heat sufficient oil in a kadai.
12. Gently slide in the chops a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
13. Arrange the chops on a serving plate, serve hot with kasundi mustard, tomato ketchup and onion rings.

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