Mochar Chop
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.
For 8 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the boiled mocha very dry before sautéing; trapped moisture makes the chops split in the pan.
- 2Spread the filling on a plate to cool fast so the potato firms up and shaping becomes easier.
- 3If the mixture feels loose, cook it 1-2 minutes longer rather than adding extra flour to the filling.
- 4Coat each chop evenly but lightly in slurry; a thick slurry layer can turn pasty instead of crisp.
- 5After breadcrumbing, rest the chops for 10 minutes so the coating adheres better during shallow frying.
- 6Fry on medium heat and turn only after the first side is deep golden, or the crumb crust may break.
- 7These can be shaped and crumb-coated ahead, then refrigerated for a few hours before frying.
Adapt it for your goals.
Low-oil
Brush the coated chops with oil and bake or air-fry until crisp for a lighter version with less pan frying.
niramishNiramish
Keep the seasoning simple and serve with kasundi for a classic vegetarian Bengali tea-time snack.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper, more street-style heat.
gluten freeGluten-free
Use a rice flour slurry and gluten-free crumbs for similar crunch without all-purpose flour or regular breadcrumbs.
Why this is on our healthy list.
Fibre-Rich Banana Blossom
Banana blossom adds plant fibre and bulk, making these chops more substantial than potato-only croquettes.
Plant-Based Snack
This recipe is fully vegetarian and relies on banana blossom, potato, onion, and spices for flavor and texture.
Herbs and Aromatic Spices
Ginger, coriander leaves, cumin, and coriander powder add aroma and depth without needing heavy sauces.
Frequently asked questions
Remove the tough outer bracts and discard the hard stigma and papery scale from each floret before chopping the tender parts.
