Name: Mochar chop | Niramish mochar chop | Banana flower croquettes | How to make mochar chop
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 10 pieces
Cuisine: Bengali
Ingredients: 1 cup = 250 ml; To pressure cook the mocha; 1 medium Mocha (Banana blossom); 1 teaspoon Salt; ½ teaspoon Turmeric powder; 3 cups Water; For the mochar chop; 2 cups Mocha aka banana flower, chopped and boiled; 2 medium Potatoes, boiled; ½ cup grated Coconut; 1 tablespoon Raisins; 2-3 tablespoons roasted Peanuts; 1 dry red Chilli; ½ teaspoon Cumin seeds; ½ teaspoon Bengali Garam masala; 1 teaspoon Bhaja masala; ½ tablespoon Sugar; Salt to taste; 2 tablespoons Mustard oil for cooking; Oil for deep frying the mochar chop; For the spice mixture; 1 teaspoon Ginger paste; ½ teaspoon Turmeric powder; ½ teaspoon Chilli powder; ½ teaspoon Cumin powder; ½ teaspoon Coriander powder; 2-3 tablespoons Water; For the coating of the mochar chop; 1½ tablespoons all-purpose Flour (Maida); 4 tablespoons Cornflour

Durga puja is on its way and hence today, I have come up with a lip-smacking Bengali street food, mochar chop recipe aka banana flower croquettes for the special occasion. Mochar chop is an immensely popular Bengali snack recipe which is sold in almost every corner of Bengal, starting from street food vendors to popular restaurants. It is a no onion no garlic recipe and is hence one of the highly demanding snack recipes during puja days. It is the amalgamation of boiled banana flowers aka mocha, boiled potato, roasted peanuts, grated coconut, raisin, homemade bhaja masala along with few other spices. It is shaped in small patty and coated with corn flour mixture and breadcrumbs and then deep fried till crispy. It is always served hot as a snack with onion-cucumber salad and the Bengali dip kasundi or tomato ketchup.

Bengal is the heaven of street food and myriad chop recipes, rolls, cutlets, pakodas are prepared in the street corners, line hotels and restaurants. Tele bhaja, I mean deep fried stuffs are always a big forte of Bengali street food and chop recipes are one of them.

Table of Contents

About the recipe
Tips and Suggestions
How to make Mochar chop (step wise photos)
Recipe Card

What is chop?

Chop is a Bengali street food which is quite like cutlet or croquettes. But both are quite different in taste and texture from each other. Many people consider Chop as an Anglo-Indian recipe. According to them, when British came to India, they used to have breaded deep-fried meat and eggs. With time, these recipes got modified in Bengali kitchen with regional flavours and using different types vegetables and fish in addition to meat and eggs. In this way, different types of chop recipes got invented in Bengal. Mochar chop is one of them.

What is Mocha?

‘Mocha’ is the Bengali name of ‘banana flower’ which is also known as plantain flower, banana blossom and banana heart. All the parts of the banana flower are not edible. The purple petals of banana flower are the non-edible part which are discarded.

Though banana flower aka mocha is extensively used in different culture and culinary, but the nostalgia and sentiments that elongates among Bengalis for the blossoms are completely unmatchable. Mocha has been undoubtedly an inimitable part of Bengali culture and culinary since ages.

Whenever I talk about mochar chop recipe, it always makes me feel nostalgic. I still remember how my dad used to bring niramish mochar chop with cucumber-onion salad from our regular street food vendor for evening snacks and how we used to devour that with immense pleasure.

In fact, mochar chop was one of the most popular snack recipes in our student life, especially during Durga puja. There are three reasons behind it.

It tastes amazing and you can have it without spoiling your make up during puja.
It is cheap but the portion is enough to kill your hunger for couple of hours.
It is a pure veg no onion no garlic recipe. Many people have rituals to have pure veg food during selected days in durga puja.

But after leaving Bengal for job, I used to crave for Bengali street food badly. Though there are very few Bengali food stalls in Pune and Bengaluru, but it is not always possible to go so far for the snack. Even now, whenever I go to my hometown, I always visit street food stalls and have different types of chop recipes to satisfy my crave and to give a throwback to the memories of school & college days.

After marriage, away from my native, on one of the Durga Puja celebrations, I was craving for mochar chop desperately. Then I decided to prepare this delish at home. I had prepared the mochar chop recipe for the first time at home four years back and it came up pretty good in taste and texture. But they got slightly cracked during the time of frying which made me disappointed then. But with time and experience, I have now learnt how to prepare perfect Bengali mochar chop which even tastes better than the market bought ones. Today, I am going to share the full proof recipe for the dish with you including all tips and tricks which will help you to meet perfection.

Normally, mochar chop recipe can be prepared in two different ways.

One by boiling the chopped mocha and cooking them with mashed potato, bhaja masala and other ingredients. Then shape, coat and deep fry them till crispy.
Another way is by preparing the mocha filling with the spices and other ingredients except mashed potato. Then insert the mocha filling into mashed potato disc and cover it completely. Then shape, coat and deep fry them till crispy.

It tastes fantastic in both the ways. I have followed the first method like many other reputed restaurants to prepare the recipe of mochar chop.

The difficulty level of preparing mochar chop recipe is moderate and it requires little bit of arrangement before preparing. It is a little bit time consuming recipe because the banana flower needs to be cleaned and boiled, chop needs to be shaped and coated with breadcrumbs and the bhaja masala needs to be prepared at home. But when you will have a bite after preparing the delight, you must say it’s completely worth to spend each second on the recipe.

Mochar chop with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get crispy banana flower chop with perfect flavour and taste which will taste better than the market bought ones.

Tips to prepare perfect mochar chop

Cut clean and boil the mocha one day before preparing mochar chop to make the recipe handy.
Don’t skip bhaja masala for the recipe or don’t replace it with any other spice mixture.
Use roasted peanuts and grated coconut. It gives a nice bite and flavour to the dish.
Addition of raisins enhance the taste of the dish.
Always cook the mochar chop mixture in mustard oil for better flavour and taste.
Always double coat the mochar chop with breadcrumbs to get perfect crispy outer layer.
After coating the chop recipe with breadcrumbs, refrigerate it for an hour for the coating to get set properly. This step helps to give crack free mochar chop during the time of deep frying.
Always check the temperature of the oil before adding the chops to deep fry by adding little bit of batter into the oil or else the chop may break.

How to cut and clean mocha?

Cleaning and cutting banana flower aka mocha is a time-consuming job. So, it is advisable to do this job one day before preparing mochar chop.

Take a bowl of water and squeeze the juice of one lemon into it. Dip your fingers repeatedly during the time of cleaning the banana flowers to avoid dark strains.

Take the banana flower and extract each purple or maroon petals of the flower until it reaches the core where the petals turn soft in texture and white in colour. At this stage, the petals are interconnected with each other. Each petal contains aptly arranged inner florets inside.

Keep the core of the banana flower aside.

Separate the inner florets from the petals and discard all the thick maroon petals.

Now take the separated florets which are extracted initially. Here, each floret contains two inedible parts which needs to be removed. Each floret contains a hard stick and a plastic like transparent part which need to be removed before chopping. Separate both of them from each floret. But remember to dip your fingers into lemon water repeatedly during the time of doing this job.

The cleaning part of banana flower is done. Now it’s time to chop the florets and core. At this stage, I highly recommend using hand gloves. If you are not using hand gloves, then apply oil on your palm.

During the time of chopping the florets and inner core it releases sticky liquid which makes it difficult to cut. To overcome from this problem, always apply oil on chopping board and on the blade of the knife. This would prevent the liquid to stick to them.

First finely chop the cleaned florets.

Then cut the head of the core and discard it before chopping. Then finely chop the core. Keeping the chopped banana flower outside for longer makes it darker in colour.

Many people prefer to soak the chopped banana flower in water for some time to avoid it getting darker.

But I personally feel that soaking the chopped banana flower in water makes the job messy. So, I immediately transfer them into the pressure cooker and add some water, salt, turmeric powder and cook it till soft.

How to make mochar chop?

To prepare mochar chop, first clean the banana flower by removing the hard stick and a plastic like transparent part of each florets and then finely chop the florets and core of the banana flower. Then transfer them immediately into a cooker and add water, salt, turmeric powder and mix it. Cook it in medium flame till 3 whistles. After the pressure gets released, strain the mocha with the help of a strainer. Add some cold water on it to cool down.

Mash the mocha either with hands or with the back of a spoon. But don’t use blender or over mush it. Keep it aside. I always recommend everyone to do this step one day before preparing mochar chop for better time management.

Then wash the potatoes and pressure cook them in enough water till two whistles in medium flame and allow the pressure to settle down. You can boil the potatoes in a pan with lid till al dente. You can peel the skin before boiling as well. It’s completely your own choice how you are going to boil the potatoes.

When the pressure settles down, take the potatoes out of it and allow it to slightly cool down till touchable. Then peel the skin off the potatoes and mash them to a smooth paste with the help of either potato masher or hand.

Take a bowl and add ginger paste, turmeric powder, red chilli powder, cumin powder, coriander powder and some water into it. Make a paste of the spices and keep it aside.

To prepare the mochar chop mixture, first add mustard oil into a pan and allow it to become hot. Once the oil is hot, add dry red chillies, cumin seeds and let them crackle.

Add the spice paste into the pan and cook it in low flame for another couple of minutes.

Add grated coconut into the pan and give a nice mix. Cook it in low flame for another couple of minutes. Add salt, sugar and give a nice mix.

Add the boiled banana flower into the pan and mix it well. Cook it in medium flame for couple of minutes. Add mashed potato, raisin, roasted peanut and give a nice mix. Cook it in medium flame for 8-10 minutes until the mixture releases oil and comes all together like a mass.

At the end, add garam masala powder, bhaja masala powder into the pan and mix it well. Switch off the pan and transfer the content to a separate plate to cool down to room temperature.

Apply oil in your hand and then divide the mixture into ten equal portions. Make flat disc shaped patties with the help of your hands.

Take breadcrumbs in a separate bowl or plate to roll the chops. Add salt, black pepper powder and mix it evenly. Keep it aside.

Take a bowl and add all-purpose flour, cornflour into it. Add water and make a thin batter for the coating of the mochar chop.

Dip the shaped chop into the batter and roll it on breadcrumbs. Repeat the process one more time and make a double coating with the batter and breadcrumbs.

Then refrigerate the Bengali mochar chop for 1 hour. This process helps the coating to get set nicely to avoid any crack during the time of deep frying the chops.

Then take a deep pan and add enough oil to deep fry the niramish mochar chop. Check the temperature of the oil by adding little bit of batter into the oil. If it floats up, then the oil is ready to fry the chop.

Add the mochar chop into the oil and fry them evenly till crispy and golden brown in colour. Don’t overcrowd the pan during the time of frying the mochar chop and turn the chop delicately.

Many Kolkata street food have already been shared in my previous post. You can check few of them like

Bengali veg chop
Bengali singara
Dimer devil
Bengali fish fry

..And Many more…

Ingredients:

1 cup = 250 ml

To pressure cook the mocha

1 medium Mocha (Banana blossom)
1 teaspoon Salt
½ teaspoon Turmeric powder
3 cups Water

For the mochar chop

2 cups Mocha aka banana flower, chopped and boiled
2 medium Potatoes, boiled
½ cup grated Coconut
1 tablespoon Raisins
2-3 tablespoons roasted Peanuts
1 dry red Chilli
½ teaspoon Cumin seeds
½ teaspoon Bengali Garam masala
1 teaspoon Bhaja masala
½ tablespoon Sugar
Salt to taste
2 tablespoons Mustard oil for cooking
Oil for deep frying the mochar chop

For the spice mixture

1 teaspoon Ginger paste
½ teaspoon Turmeric powder
½ teaspoon Chilli powder
½ teaspoon Cumin powder
½ teaspoon Coriander powder
2-3 tablespoons Water

For the coating of the mochar chop

1½ tablespoons all-purpose Flour (Maida)
4 tablespoons Cornflour
½ cup Water
¾ cup Breadcrumbs
¼ teaspoon Salt
¼ teaspoon black Pepper powder

Instructions:

Clean the banana flower by removing the hard stick and a plastic like transparent part of each florets and then finely chop the florets and core of the banana flower.
Transfer them immediately into pressure cooker and add 3 cups water, 1 teaspoon salt, ½ teaspoon turmeric powder and mix it. Cook it in medium flame till 3 whistles and then allow cooker to release pressure.
Take off the lid of the cooker and strain the mocha with the help of a strainer. Wash it with some cold water to cool down.
Mash the mocha either with hands or with a back of spoon. But don’t use blender or over mush it till smooth. Keep it aside.
Wash 2 potatoes and put them in the pressure cooker with enough water. Close the lid of the cooker and cook them over medium flame till 2 whistles. Switch off the flame and allow the pressure cooker to release pressure. Cook the potatoes till al dente and not mushy. Let the potatoes cool down till touchable and peel the skin off.
Mash the potatoes till smooth with potato masher or hand. Keep it aside.
Take a bowl and add 1 teaspoon ginger paste, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 2-3 tablespoons of water into it. Mix it thoroughly and make a paste of the spices. Keep it aside.
Put a pan on flame and allow it to become dry. Add 2 tablespoons mustard oil into a pan and allow it to become hot.
Once the oil is hot, add 1 dry red chilli, ½ teaspoon cumin seeds and let them crackle.
Add the spice paste (Step 7) into the pan and cook it in low flame for another couple of minutes until it releases oil.
Add ½ cup grated coconut into the pan and give a nice mix. Cook it in low flame for another couple of minutes.
Add salt, ½ tablespoon sugar and give a nice mix.
Add the boiled banana flower (Step 4) into the pan and mix it well. Cook it in medium flame for couple of minutes. Stir in between.
Add mashed potato (Step 6), 1 tablespoon raisin, 2-3 tablespoons roasted peanut and give a nice mix. Cook it in medium flame for 8-10 minutes until the mixture releases oil and comes all together like a mass. Stir frequently on regular interval.
At the end, add ½ teaspoon garam masala powder, 1 teaspoon bhaja masala powder into the pan and mix it well.
Switch off the pan and transfer the content to a separate plate to cool down to room temperature.
Apply oil in your hand and then divide the mixture into ten equal portions. Make flat disc shaped patties with the help of your hands.
Take ¾ cup breadcrumbs in a separate dry plate for coating of the chops. Add ¼ teaspoon salt, ¼ teaspoon black pepper powder and mix it evenly. Keep it aside.
Take a bowl and add 1½ tablespoons all-purpose flour, 4 tablespoons cornflour into it. Add ½ cup water and make a thin batter for the coating of the mochar chop.
Dip the shaped chop into the batter and roll it on breadcrumbs and coat it evenly.
Repeat the process again by diping the chop in the batter and rolling it over breadcrumbs and make double coating. It makes the mochar chop crunchier after frying.
Continue the process and double coat all the chops with batter and breadcrumbs. Then refrigerate the Bengali mochar chop for 1 hour. This process helps the coating to get set nicely to avoid any crack during the time of deep frying the chops.
Put a deep pan on flame and allow it to become completely dry. Then add enough oil to deep fry the niramish mochar chop.
Check the temperature of the oil by adding little bit of batter into the oil. If it floats up, then the oil is ready to fry the chop.
Add the mochar chop into the oil and fry them evenly till crispy and golden brown in colour. Flip the chops in between to fry them evenly. Don’t overcrowd the pan during the time of frying the vegetable chop and turn the chop carefully.
Fry them over medium flame for 2-3 minutes till crispy and golden brown. Strain the excess oil from the chop and place them on a tissue lined plate.
Repeat the process and fry all the shaped mochar chop.

Serving Instruction

Transfer the mochar chop on serving plate. Serve immediately after frying to enjoy its best taste. Always serve hot or warm. Pair up the scrumptious snack with kasundi dip or tomato ketchup and some cucumber-onion salad.

How to store mochar chop

After coating the mochar chop recipe, you can refrigerate it for 2-3 days but not more than that. You can place the coated banana flower chop in an airtight container and store it in freezer for few weeks. After taking them out of the freezer, don’t thaw them. Directly deep fry them but be careful during frying as the oil would splatter because of the difference in temperature.