non-vegetariangluten-free
bengali
Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
80 min
912 cal
37gProtein
67gCarbs
54gFat
2Recipes
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Crispy, aromatic banana blossom croquettes – a unique, flavorful snack that's sure to delight!
A classic Bengali snack featuring tender banana blossom and spiced potatoes, coated in a crispy breadcrumb shell. These savory croquettes are a delightful tea-time treat, offering a unique texture and flavor.
Serving size: 1 serving
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Crispy, aromatic banana blossom croquettes – a unique, flavorful snack that's sure to delight!
This bengali dish is perfect for breakfast or snack. With 448.91 calories and 9.04g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Banana Blossom: Grease your hands with a little oil to prevent staining. Remove the tough outer purple petals one by one. Collect the bunch of florets underneath. Discard the florets that have a hard, thick pistil. Keep the tender ones. Finely chop the collected florets and the tender inner part of the blossom. In a pot, add the chopped mocha, 1/4 tsp turmeric powder, 1/2 tsp salt, and enough water to cover. Boil for 15-20 minutes until tender. Drain the water completely and squeeze out any excess moisture. Mash the boiled mocha lightly.
Make the Filling: Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. Add ginger and garlic paste, and green chilies. Cook for another minute until the raw smell is gone. Add the remaining turmeric powder, red chili powder, and cumin powder. Sauté for 30 seconds. Add the mashed banana blossom, mashed potatoes, and grated coconut. Mix well. Season with the remaining salt and sugar. Cook for 5-7 minutes, stirring continuously, until the mixture is dry and comes together. Stir in the garam masala and besan. Cook for 2 more minutes. Turn off the heat and let the mixture cool completely.
Shape and Coat the Chops: Once the mixture is cool, divide it into 8 equal portions. Shape each portion into an oval or round patty (chop). In a small bowl, mix the maida (all-purpose flour) with about 1/4 cup of water to make a thin, smooth slurry. Spread the breadcrumbs on a plate. Dip each chop into the slurry, ensuring it's fully coated, then immediately roll it in the breadcrumbs until it's covered evenly.
Fry the Chops: Heat oil for deep frying in a kadai or deep pan over medium-high heat. Once the oil is hot, carefully slide in 3-4 chops at a time. Do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Serve the Mochar Chop hot with kasundi (Bengali mustard sauce) or tomato ketchup and sliced onions.