Name: Mochar chop (banana blossoms chop) recipe by Soma Mukherjee at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: Cleaned chopped banana blossoms 4-5 cups; Boiled potatoes 16-18; Peanut and Chopped coconut 2 table spoon each; Reisin or kishmish 1 table spoon (optional); Finely chopped onion 3/4 cup; Ginger garlic paste 2 table spoon; Cumin and coriander powder 1 teaspoon each; Red cilli powder 1 teaspoon; Garam mashala powder 1 teaspoon; Green cilli paste 2 teaspoon or as you like; Besan 1 cup + salt 1/4 teaspoon +water about 1 and 1/4 cup for a smooth batter; Bread crumbs 3 cups; Sufficient oil for deep frying

Ingredients Serving: 10

Cleaned chopped banana blossoms 4-5 cups
Boiled potatoes 16-18
Peanut and Chopped coconut 2 table spoon each
Reisin or kishmish 1 table spoon (optional)
Finely chopped onion 3/4 cup
Ginger garlic paste 2 table spoon
Cumin and coriander powder 1 teaspoon each
Red cilli powder 1 teaspoon
Garam mashala powder 1 teaspoon
Green cilli paste 2 teaspoon or as you like
Besan 1 cup + salt 1/4 teaspoon +water about 1 and 1/4 cup for a smooth batter
Bread crumbs 3 cups
Sufficient oil for deep frying

Instructions

1. Cut and clean banana blossom. Firstly, oil your hands peel the purple layers and remove the florets
2. In each floret remove 'stemen' the longest string with a round head and remove the translucent thin cover.Now chop the florets and add termaric powder and water. Cook till boil.Then drain the water let it cool and mash once
Fry the coconut and peanuts with little oil. And keep aside.
Heat little more oil and fry the chopped onions with sugar and little salt. Add spices paste and powder and fry until fried smell appears.
Add smashed bandana florets and stir properly, add kishmish and fried coconut and peanuts mix well.
Adjust salt and cover it with a lid and cook for about 8 minutes on low flame. Then remove from the heat. Stuffing is ready.
In the mean time mash the potato with little salt and make the besan batter and keep aside.
Now take small portion of potato and stuff it with the prepared stuffing
Make it like a round shape or give it a shape like the picture
Deep each in the besan batter and roll it on breadcrumbs.
Do the same process for remaining all. Keep in freezer for about 10 minutes.
Heat oil and deep fry all the chops on medium low flame.
Remove from oil and keep on a kitchen tissue. Serve hot with mustard sauce or any other deep of your choice.
You can keep the chops in freezer before frying and fry the next day also.

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