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banana flower cutlets

Banana Flower Cutlets / Croquettes / Bengali Mochar Chop

Banna blossom appetizer with coconut and peanuts, it holds a special stature in Bengali cuisine.
Course Snack
Recipe Cuisine Bengali, Indian
Keyword Banana flower cutlet, banana flower recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Sukanya Ghosh

Recipe Ingredients

  • 1 Flower of Banana or (Mocha in Bengali)
  • 3 Potatoes, mashed big
  • 3 Green chilies, chopped
  • 1 tsp Cumin seeds
  • 2 Cardamoms
  • 1/2 cup Scraped Coconut
  • 1/4 cup Peanuts
  • 2 tbsp Raisins
  • 1 tsp Roasted Cumin powder
  • 1 tsp Ginger, chopped:
  • 1 tsp Garam masala
  • 1/2 tsp Sugar
  • Salt to taste
  • Flour slurry (made with flour and water)
  • 1/2 cup A mix of cornflour and breadcrumbs
  • Oil for deep-frying

Recipe Instructions

Prepare the florets

  1. Collect the florets of the flower, tear out the middle stem (stigma) of the florets and finely chopped the florets in batches.
  2. Boil the florets in water with lemon juice or tamarind extract or try it with milk for 10 minutes. Strain the florets in a strainer and discard the water, squeeze extra water out of it by hard pressing, it will become pulpy. Keep it aside.

Prepare the stuffing

  1. 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.

Prepare the potato shells

  1. Mashed thoroughly the potatoes and mix it with salt and finely chopped green chillies. Divide it into six portions, flatten them like patties and give a bowl like shape.
  2. 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 .

  3. 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.

  4. 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.

  5. Serve the hot mochar chop / banana blossom appetizer with kasundi (Bengali mustard sauce) or any sauce of your choice.

Recipe Notes

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.