Search
    Snacks
    Bengali cuisine
    Banana Flower
    Intermediate
    For 15 cutlets

    Crispy Mochar Chop: Bengali Banana Flower Cutlets


    Mochar chop transforms humble banana flowers into crisp, flavour-packed vegetarian cutlets. The edible florets are first pressure cooked until tender, then mixed with spiced mashed potatoes, fried coconut and crunchy peanuts. Shaped into balls or patties, coated in breadcrumbs and fried golden - they make a lip-smacking Bengali snack that's worth the prep!

    Ingredients

    • Banana flower (cleaned, chopped)

      1 medium (about 250 g)

    • Potatoes (boiled, peeled, grated)

      2 medium (about 200 g)

    • Coconut (chopped fine, fried golden brown)

      3 tbsp

    • Peanuts (dry roasted, skinned)

      50 g

    • Sunrise Jeera seeds

      1 tsp

    • Ginger paste

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Dhania Powder

      1/2 tsp

    • Sunrise Haldi Powder

      1/4 tsp + for pressure cooking

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Sunrise Shahi Garam Masala

      1/2 tsp

    • Sugar

      1 tsp

    • Salt

      to taste

    • Arrowroot powder

      1 tsp

    • Breadcrumbs

      1 cup (100 g)

    • Mustard oil

      1 tbsp

    • Refined oil

      for deep frying

    • Water

      as needed

    Sunrise tip: For a gluten-free version, swap the breadcrumbs with crushed cornflakes or rice flakes (poha).

     

    Steps

    Step 1: Prep the banana flower

    Time: 15 minutes

    Discard the tough outer bracts of the banana flower until you reach the pale yellow florets. Chop off and discard the hard pistil ends. Chop the florets fine. Rinse well. Pressure cook with 1/4 tsp salt and a pinch of Sunrise Haldi powder for 2 whistles. Drain and set aside.

     

    Step 2: Prep the add-ins

    Time: 15 minutes

    Boil the potatoes until just tender when pierced with a fork. Peel, then grate and set aside. Dry roast the peanuts in a pan until lightly browned. Rub off the skins and set the kernels aside. Fry the finely chopped coconut in 1/2 tsp oil until golden and fragrant. Set aside.

     

    Step 3: Make the cutlet mix

    Time: 20 minutes

    Heat 1 tbsp mustard oil in a pan. Temper with Sunrise Jeera seeds. Sauté ginger paste for 30 seconds. Add the cooked banana flower and sauté for 2 minutes. Season with salt. Sprinkle Sunrise Jeera Powder, Sunrise Dhania Powder, and 1/4 tsp Sunrise Haldi powder. Sauté for a minute. Mix in the grated potatoes. Add Sunrise Kashmiri Mirch Powder, Sunrise Shahi Garam Masala and sugar. Sauté until well combined. Take off heat and let the mixture cool completely. Mix in the fried coconut and crushed peanuts.

     

    Step 4: Shape the cutlets

    Time: 15 minutes

    Portion the banana flower mixture into 15 equal parts. Shape each into a round or oval cutlet. Make a slurry with arrowroot powder, a pinch of salt and a little water. Dip each cutlet in the slurry, then roll in breadcrumbs until fully coated. Arrange on a plate.

     

    Step 5: Fry the cutlets

    Time: 10 minutes

    Heat refined oil for deep frying in a kadai. Once hot, slide in the breaded cutlets in batches. Fry on medium heat, turning occasionally, until crisp and golden brown on all sides. Drain on paper towels.

    Serve the Mochar Chop piping hot, with kasundi, ketchup and a sprinkle of Sunrise Chaat Masala if you like. Pair with hot masala chai for a true Bengali adda experience!

     

    Goes Best With

    • Accompaniment: Kasundi (mustard sauce), Tomato Ketchup