Heat some oil in a pan and temper it with cumin seeds. Add the chopped banana florets and saute for sometime. Next add the peanuts or grated coconut along with cumin powder, garam masala, ginger, raisins, salt and sugar to taste. Lightly stir fry for few more minutes and remove from the heat.
Filled the bowl of mashed potatoes with stir fried banana blossom in the center and wrap it along so that the banana flowers is well secured inside it .
Give them your desired shapes like cutlets or croquettes and keep aside for 5 minute.
Prepare a slurry of flour and water. Dip each of the croquette in flour slurry, then roll them over in a mixture of cornflour and breadcrumbs. Keep aside.
Repeat this steps with each of the croquette.
Refrigerate the croquette for 20 minute. It will help to bind the crumb coating well.
I preferably do double coating. For this take out the refrigerated croquettes and once again dip them in flour slurry and then crum coated with bread crumbs. Keep aside for 15 minute.
Deep fry each of the mochar chop / banana flower cutlets till golden brown on all sides.
Oil your palms well, specially the finger tips and nails, otherwise the sap or juicy extract from the blossoms will blacken the fingers , the black marks will eventually disappear in 2-3 days.
Oil the knife too if you are chopping the florets for the same reason stated above.
After removing the florets, directly put them in a bowl of water as they are quick to oxidize.