“Mocha” is the Bengali name of “banana blossom”. It is a flavourful and healthy Bengali delicacy and can be served as an appetizer with Kasundi or any chutney of your choice. It is a great starter which never fails to leave the feeling of wanting more. It compliments best with a hot cup of tea or coffee.
Prepare time: 40 min
Cook time: 40 min
Ready in: 1 hour and 20 min
- 1 cup banana flower (chopped & boiled with salt, lemon juice and tamarind extract)
- 3 medium potato (boiled & peeled)
- 1 handful roasted/fried peanuts (peeled and halved)
- 2 tbsp. coconut (chopped)
- 4-5 green chillies (finely chopped)
- 1 tsp. cumin seeds
- 2-3 green cardamom
- 1 tsp. cumin powder
- 1 tsp. ginger (finely chopped)
- 1 tsp. garam masala powder
- Salt & sugar according to your taste
- 2 tbsp. corn flour
- Bread crumb for coating
- 2 tbsp. tamarind extract
- Refined oil for deep frying
- First you need to peel and cut the banana flower. Apply oil to your palms very well. It will help you not to have black stains on your hands because of the sticky sap oozing from banana blossom.
- Collect the florets of the flower tear out the middle stem (stigma) and finely chop the florets in batches.
- Boil the florets in water with lemon juice or tamarind extract until soft. I pressure cooked over medium heat until 3 whistles.
- Strain the florets in a strainer and discard the water, squeeze out the extra water and keep aside.
- Heat 1 tsp. oil in a pan and temper it with cumin. As the cumin crackles, add the chopped banana florets and sauté for 2 minutes.
- Add peanuts or grated coconut along with cumin powder, garam masala powder, ginger, salt and sugar. Stir-fry for 2–3 minutes and keep aside.
- In a bowl, mash the potatoes into a paste and mix in some salt and green chillies.
- Pluck out balls and flatten them like patties.
- Fill the patties with the floret mixture and seal the edges.
- Shape the patties as you desire and dust each chop with corn flour and breadcrumbs mix.
- Heat oil in a wok and deep-fry the chops till they turn golden brown.
- Serve the hot Mochar chop with Kasundi (Bengali mustard sauce) or any other chutney of your choice.