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

MOCHAR CHOP

Ingredients

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

Approach.

1. Carefully chop the banana flowers and transfer into a pressure cooker. Include 1 1/2 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 lowered entirely.
3. Put the onion in a blender jar. Add green chillies, ginger, garlic, and 1/2 cup water and blend to a great paste.
4. Heat mustard oil in a non-stick pan. Add cumin seeds and let them alter colour. Include the blended paste and blend well. Cook for 3-4 minutes.
5. Add turmeric powder, coriander powder, red chilli powder and blend well. Cook for 1-2 minutes. Include cumin powder and blend well. Cook for 1-2 minutes. Take the pan off the heat and allow to cool a little.
6. Take potatoes in a large bowl, include the cooled mix, fried peanuts, fried coconut, sugar, salt, coriander leaves, bhaja masala, and blend well. Include dried bread crumbs and mix till well integrated.
7. Take a part of the mixture and shape it into an oval cutlet. This is a slice.
8. Take some breadcrumbs on a plate for coating.
9. To make the slurry, take corn flour and improved flour in a bowl. Include salt and 1/2 cup water and blend till well integrated.
10. Dip each chop into the slurry and coat with the bread crumbs. Location this in the fridge for 30 minutes.
11. Heat adequate oil in a kadai.
12. Gently slide in the chops a couple of at a time and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
13. Set up the chops on a serving plate, serve hot with kasundi mustard, tomato ketchup and onion rings.

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