bengaliMediumvegetariandairy freenut free

Mochar Chop

Name: Mochar Chop
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: bengali
Ingredients: 600 g banana blossom (cleaned, finely chopped); 250 g potato (boiled, peeled and mashed); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp sugar; 0.5 tsp salt (divided); 1 tbsp lemon juice; 2 tbsp coriander leaves (finely chopped); 1 tbsp oil (for cooking the filling); 3 tbsp all-purpose flour (for slurry); 80 ml water (for slurry); 1 cup breadcrumbs (for coating)

RATING

4.6/5(115)

TASTE SCORE

8/10

These crisp Bengali croquettes are made with cleaned banana blossom, potato, ginger, and warm spices, then coated in breadcrumbs and shallow fried until golden. They are earthy, lightly sweet, and especially good with kasundi.

PREP

35m

COOK

25m

SERVES

1 PIECE

133 cal

SERVINGS

METHOD · 8 STEPS

prep
Clean and chop the banana blossom.
Remove the tough outer bracts and clean the florets well, discarding the hard stigma and papery scale from each one. Finely chop the tender banana blossom so it cooks down evenly.
boil · ~15 min
Boil the banana blossom until tender.
1.Place the chopped banana blossom in a pot with enough water to cover.
2.Add turmeric powder and a small pinch of the salt.
3.Boil until tender, about 12 to 15 minutes.
4.Drain very well and press out as much extra moisture as possible.
TIPA dry filling is key. Extra moisture makes the chops crack and absorb more oil.
saute · ~12 min
Cook the filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion, ginger, and green chili; cook until the onion softens, 3 to 4 minutes.
3.Add the boiled banana blossom and cook for 4 to 5 minutes, stirring often.
4.Mix in cumin powder, coriander powder, red chili powder, garam masala, sugar, and the remaining salt.
5.Add mashed potato and cook until the mixture comes together and looks fairly dry.
6.Turn off the heat and mix in lemon juice and coriander leaves.
rest · ~10 min
Cool the filling completely.
Spread the mixture on a plate and let it cool so it firms up and becomes easy to shape.
mix
Make the coating slurry.
Mix all-purpose flour and water in a small bowl to make a smooth, thick slurry with no lumps.
assemble · ~10 min
Shape and coat the chops.
1.Divide the cooled filling into 8 equal portions.
2.Shape each portion into an oval chop.
3.Dip each chop in the flour slurry, coating it lightly all over.
4.Roll in breadcrumbs and press gently so the coating sticks well.
fry · ~8 min
Shallow fry the chops until golden.
1.Heat 0.5 cup oil in a frying pan over medium heat.
2.Place the chops in the hot oil without crowding the pan.
3.Fry until the first side is crisp and deep golden, 2 to 3 minutes.
4.Turn carefully and fry the other side until golden and crisp.
5.Lift out and drain briefly before frying the next batch.
TIPKeep the heat at medium so the coating turns crisp before the crumbs darken too fast.
serve
Serve the mochar chop hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the boiled mocha very dry before sautéing; trapped moisture makes the chops split in the pan.
2
Spread the filling on a plate to cool fast so the potato firms up and shaping becomes easier.
3
If the mixture feels loose, cook it 1-2 minutes longer rather than adding extra flour to the filling.
4
Coat each chop evenly but lightly in slurry; a thick slurry layer can turn pasty instead of crisp.
5
After breadcrumbing, rest the chops for 10 minutes so the coating adheres better during shallow frying.
6
Fry on medium heat and turn only after the first side is deep golden, or the crumb crust may break.
7
These can be shaped and crumb-coated ahead, then refrigerated for a few hours before frying.