Mochar Chop by Panchali Dutta
30 min 4 Moderately Spicy Main Ingredient: Sunreap Besan & Sattu Cuisine: Indian Fusion
Banana flower/mocha(inner part) chopped 2 full cups
Turemric 1/2 teaspoon
Potato 2 large boiled and mashed
Sunreap Pure Chana Sattu 50 grams
Ginger paste 1 tbsp
Peanuts crushed (handful)
Raisins handful (chopped fine)
Salt to taste
Sugar to taste
Sunreap Sooji slightly roasted for outer final coating
Mustard oil enough for deep frying
Grated Coconut and peanuts: ½ cup
1/2 tsp Garam Masala
1 tsp cumin powder
1 green chilli finely chopped
For Dry Masala
1 stick Cinnamon
2 Green cardamom
1 big Bay leaf
2 Whole red chili
2 tsp Cumin seeds
1/4 cup Sunreap Chana besan
1/4 cup Sunreap Maida
1 tbsp Rice flour
1 pinch Baking soda
1/4 tsp Truemeric
1/4 tsp Red chili powder
Salt according to taste
Step 1Carefully take the inner part of the banana flower and take out the inner hard stick which is inedible. Then finely chop the soft portions of the banana flower. Then take a cooker and add the chopped flower, little water, salt and turmeric and pressure cook for 4 whistles with little water.
Step 2In a large flat base bowl, pour the boiled banana flower along with the boiled water and let it cool down completely. Once cooled add the boiled potato and mash the flower together and keep aside.
Step 3Now add all the dry masala ingredients in a pan and heat it. you must dry roast them till a nice aroma comes from the spices. Now turn off the flame and let it cool down completely, once cooled down grind them coarsely. Then in the same pan add the Sattu and dry roast it for 2-3 minutes and take it out.
Step 4Take a frying pan, add 1 tbsp mustard oil in it and heat it. Once heated, add peanuts and lightly fry, add raisins and lightly fry. Now add ginger paste into the pan and stir fry quickly.
Step 5Add the boiled & mashed banana flower along with potato. Add the dry masala, sattu salt & sugar and keep mixing everything together till the mixture gets dried up completely. This will take a few minutes. Once all the mixture dried up nicely, turn off the gas and let the mixture cool down completely.
Step 6Now apply some oil in your palm, take some of the mix and make flattened round balls.
Step 7Now in a large plate pour some roasted sooji. Take the 'Batter' ingredients in a bowl, add water to make a smooth thick batter stirring constantly .
Step 8Add some maida on another plate for dusting.
Step 9Now take each chop, dust in maida, dip in the batter and coat with the sooji and keep aside in a airtight container. Repeat the process with rest of the chops. Keep the container refrigerator for a few hours before frying. Now to deep fry them in a wok heat oil and fry them till they are nicely golden brown. Serve with Kasundi/mustard sauce.
About the AuthorRecipe by Panchali Dutta
I am food journalist as well as culinary artist specially working on the lost recipes of Bengal. I do participate in different cookery workshops on various tv channels , radio and restaurants. I am also invited as a guest in different food related progs. Companies invite me in their different projects to promote their brand.Instagram | Facebook