Name: Mochar Chop
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings (2 pieces each)
Cuisine: bengali
Ingredients: 1 pcs mocha (medium sized); 2 pcs potato (medium, boiled and mashed); 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (finely chopped); 3 tbsp grated coconut (fresh or desiccated); 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp cumin powder; 0.75 tsp garam masala; 2 tbsp besan (for binding); 3 tbsp maida (for slurry); 1 cup breadcrumbs (for coating); 1.25 tsp salt; 0.5 tsp sugar; 2 tbsp mustard oil (for cooking the filling); 2 cup oil for deep frying

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Mochar Chop Recipe | CraftMyMeals | CraftMyMeals

Ingredients

For 4 servings

1 pcs mocha (medium sized)
2 pcs potato (medium, boiled and mashed)
1 pcs onion (medium, finely chopped)
1 tsp ginger paste
1 tsp garlic paste
2 pcs green chili (finely chopped)
3 tbsp grated coconut (fresh or desiccated)
0.5 tsp turmeric powder
0.5 tsp red chili powder
1 tsp cumin powder
0.75 tsp garam masala
2 tbsp besan (for binding)
3 tbsp maida (for slurry)
1 cup breadcrumbs (for coating)
1.25 tsp salt
0.5 tsp sugar
2 tbsp mustard oil (for cooking the filling)
2 cup oil for deep frying

Nutrition per Serving

454

Calories

Protein

52g

Carbs

Instructions

1
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.
2
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.
3
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.
4
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.
5