By Ujjainee Roy
September 22, 2024
Mochar Chop is a traditional Bengali delicacy made from banana blossoms (mocha), offering a unique and flavorful twist to vegetarian cutlets. Known for its crispy outer layer and soft, spiced filling, Mochar Chop is a favorite teatime snack across Bengal. The banana blossom is mixed with aromatic spices and herbs, coated with breadcrumbs, and fried to perfection. It's perfect for rainy afternoons with a cup of tea!
– 2 cups banana blossoms (mocha), finely chopped – 2 medium potatoes, boiled and mashed – 1 onion, finely chopped – 2 green chilies, chopped – 1 tsp ginger paste – 1 tsp cumin powder – 1 tsp coriander powder – 1 tsp turmeric powder – ½ tsp red chili powder – 1 tsp garam masala powder – 1 tsp sugar – 1 bay leaf – ½ tsp cumin seeds – Salt to taste – 2 tbsp mustard oil
– ½ cup all-purpose flour – ½ cup breadcrumbs – 1 tsp black salt (optional) – 1 tsp red chili powder (optional) – Water as needed – Mustard oil or vegetable oil for frying
Clean the banana blossoms by removing the outer layers and discarding the hard stick-like pistil. Finely chop the tender blossoms. Boil the chopped mocha with a pinch of turmeric and salt until soft (about 15 minutes). Drain well and set aside.
Heat mustard oil in a pan and add a bay leaf and cumin seeds. Once they start spluttering, add the chopped onions and sauté until golden. Add the ginger paste and green chilies, and sauté for a couple of minutes. Add cumin powder, coriander powder, turmeric powder, red chili powder.
Add the boiled mocha and sauté for another 5 minutes. Add the mashed potatoes, sugar, garam masala powder, and chopped coriander leaves. Mix everything well and cook for 5-7 minutes until the mixture is well combined and cooked
In a bowl, make a thick batter using all-purpose flour and water. Dip each chop into the batter, ensuring it’s coated well. Roll the coated chop in breadcrumbs until evenly covered. You can mix a little black salt and red chili powder with the breadcrumbs for extra flavor.
Heat oil in a deep frying pan. Once hot, carefully slide in the coated chops and fry them on medium heat until golden and crispy. Remove them with a slotted spoon and drain them on paper towels to absorb excess oil.