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Mochar chop
Banana flower croquettes
মোচার চপ: crumbed croquettes of banana flower, potato and coconut, fried golden
Mochar chop is the more patient cousin of the vegetable chop: croquettes of finely chopped banana flower cooked with potato, coconut and Bengali spices, crumbed and fried. Bengali families make them at home for Durga Puja evenings and Bijoya visits, when a plate of chops goes round with tea, and the best telebhaja shops in north Kolkata sell them through the festival. The filling is earthy, slightly sweet and nutty, under a very crisp crust. Common mistake: not removing the hard stamen and the papery hood from each floret, which stay tough and bitter however long you cook them. Chef's tip: oil your hands and drop the chopped flower straight into water with turmeric and a little salt; it stops the florets turning black and keeps your hands from staining.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
- 1 banana flower (mocha)about 500 g
- 1 tsp ground turmeric
- 1 ½ tsp salt
- 9 oz floury potatoesboiled, peeled and mashed
- 1 ¾ oz fresh grated coconut
- 2 tbsp mustard oil
- ½ tsp cumin seeds
- 1 tbsp fresh gingergrated
- 2 green chilliesfinely chopped
- 1 tsp sugar
- ½ tsp Bengali garam masala
For the coating
- 2 ⅛ oz plain flour
- ½ cup water
- 4 oz dry breadcrumbs
- 3 cups vegetable oilfor deep-frying
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Method
0/7 doneStep 1: Oil your hands. Peel off the purple bracts of 1 banana flower (mocha) one by one; from each cluster of florets pull out the hard matchstick stamen and the clear papery hood and throw them away. Keep going until you reach the pale, tender heart.
25 minStep 2: Chop the cleaned florets and the heart finely and drop into a bowl of water with half the ½ tsp ground turmeric and a pinch of the ½ tsp salt.
5 minStep 3: Drain, then boil in fresh water for 10 minutes until soft. Drain very well and squeeze out the water.
10 minStep 4: Heat 2 tbsp mustard oil in a kadhai over a medium heat, add ½ tsp cumin seeds, then 1 tbsp fresh ginger and 2 green chillies. Add the banana flower, 1 ¾ oz fresh grated coconut, the rest of the ½ tsp ground turmeric and 1 tsp salt, and cook for 6–8 minutes, stirring, until completely dry.
8 minStep 5: Mix in 9 oz floury potatoes, 2 tsp bhaja moshla (roasted cumin, coriander and chilli powder), 1 tsp sugar and ½ tsp Bengali garam masala and stir for 2 minutes. Cool, then shape into 12 ovals.
12 minStep 6: Whisk 2 ⅛ oz plain flour and ½ cup water into a thin batter. Dip each chop in batter and roll in 4 oz dry breadcrumbs; repeat for a second coat. Chill for 20 minutes.
25 minStep 7: Heat 3 cups vegetable oil to 350°F. Fry in batches for 3–4 minutes, turning, until deep golden and crisp. Drain on paper and serve hot with kasundi or ketchup.
12 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 8 g
- Carbs
- 46 g
- Fat
- 17 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mochar chop take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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