Mochar Chop – Banana flower croquettes

After being unwell and a gap of three weeks, I decided I will post something gastronomic to my foodie readers 😀

Being a Bengali, people usually come to the conclusion that I am from Kolkata. Well, I have to correct them every time, that a Bengali doesn’t need to be born in Kolkata to be a Bengali. 😉

My memories of the beautiful first colonial capital, are happy and somewhat faded. (I need to visit again !). Mughals, the British colonialists, the migrant Chinese, Armenians, Jews etc, have left an undeniable mark over the Bengali cuisine. Kolkata is the gastronomic capital of India !!

Mochar chop, as it’s popularly known as, is a vegetarian delight which has evolved from kitchen to kitchen. One will be surprised to find that every family has a different way of making this croquettes. As usual, I have only enjoyed eating them so many times better never bothered to get the recipe 😛 so I pestered (literally) one of my aunt to help me with the recipe 😉

Presenting here is Mochar Chop – Banana flower croquettes, a traditional Bengali delicacy,  which can be served as a snack or appetizer. Pssst ! it goes well with whiskey/ scotch 😉 😀

Here’s what I did…………

INGREDIENTS

Makes 14- 15 croquettes

2-3 cups – bread crumbs (or as required)

1 cup – slightly thick cornflour batter

Oil to deep fry

For the stuffing :

3 cups – mocha / chopped and steamed banana flower

1 cup – grated fresh coconut

1/2 cup – peeled and shelled peanuts

1 tsp – finely chopped green chili

2 tsp – ginger paste

2 tsp – cumin powder

1 1/2 tsp – sugar

2 tsp – garam masala (Indian spice mix)

1/4 tsp – cardamom powder (optional)

1 tsp – cumin seeds

1 tbsp – oil

salt to taste

For the outer covering / shell

4-5 nos – large sized boiled potatoes (peeled and mashed)

1 tsp – black pepper powder

1 tsp – roasted cumin powder

2 pinches of salt

METHOD

Stuffing :

Clean the banana flower. Click here to know how. To make the task easier, do the cleaning and steaming part one day early.

Heat oil in a pan and temper with cumin seeds. Once they splutter, add the peanuts and saute. Do not let it brown. Add the grated coconut, chopped green chili and fry till it is fragrant and releases oil. Add the steamed mocha /banana flower. Lower the heat. Add the cumin powder, ginger paste, sugar and salt. Cover and cook for 5-6 mins, stirring in between. Sprinkle the garam masala and cardamom powder (optional) and blend it in.

If there is any remanent moisture, increase the heat and let it all dry up.

Outer covering/ shell

Peel and mash the boiled potatoes. Season with black pepper powder, raosted cumin powder and salt.

Assembling

Heat oil to deep in a deep bottomed pan or wok.

Place the cornflour batter in a bowl.

Spread the breadcrumbs on a flat surface.

Meanwhile, oil the palms well. Make lemon sized balls of the mashed potato. Take each ball and flatten them like pancakes.

Make marble sized balls of the stuffing. Place this in the centre of the mashed potato cake (See picture). Wrap the potato around the the stuffing evenly giving it your desired shape.

Dip the croquette in the cornflour batter and then roll it in the breadcrumbs. Follow the same steps for making all the croquettes.

Deep fry the coquettes on medium heat to golden brown.

Served hot here, with English mustard sauce and mint -yogurt chutney /sauce.

Taking this over to Angie’s @The Novice Gardener, Fiesta Friday #88. Co -hosted by Julie and Liz

Happy cooking !! 🙂

Cheers !! 😀