Ingredients with Measurements:
- 1 cup chopped banana flower
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/2 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Clean and chop the banana flower into small pieces. Boil them in salted water for 10-15 minutes or until tender. Drain and set aside.
2. In a pan, heat some oil and sauté the chopped onion until translucent.
3. Add ginger and garlic paste and sauté for a minute.
4. Add cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well.
5. Add the boiled and mashed potatoes and the boiled banana flower. Mix everything well and cook for 5-7 minutes.
6. Remove from heat and let it cool down.
7. Once the mixture is cool, shape it into small cutlets.
8. Roll the cutlets in breadcrumbs and set aside.
9. Heat oil in a frying pan and fry the cutlets until golden brown.
10. Remove from heat and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Oil for frying should be heated to 350°F (180°C).
Serving size:
This recipe makes 10-12 cutlets.
Nutritional information:
Each cutlet contains approximately 120 calories, 3g protein, 18g carbohydrates, 4g fat, and 2g fiber.
Substitutions for ingredients:
- Instead of breadcrumbs, you can use crushed cornflakes or panko breadcrumbs.
- You can substitute the banana flower with cooked and mashed green peas or carrots.
Variations:
- Add some chopped green chilies for extra spice.
- You can add some grated cheese to the mixture for a cheesy twist.
- Instead of frying, you can bake the cutlets in the oven at 375°F (190°C) for 20-25 minutes.
Tips and tricks:
- Make sure to remove the tough outer layers of the banana flower before chopping.
- To prevent the cutlets from falling apart while frying, refrigerate them for 30 minutes before frying.
- You can also freeze the cutlets for later use.
Storage instructions:
Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cutlets, place them in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the cutlets on a platter with some mint chutney or ketchup on the side.
Garnishes:
Garnish the cutlets with some chopped cilantro or mint leaves.
Pairings:
Mochar chop goes well with a cup of tea or coffee.
Suggested side dishes:
Serve the cutlets with some steamed rice or a side salad.
Troubleshooting advice:
- If the mixture is too wet, add more breadcrumbs to bind it together.
- If the cutlets are falling apart while frying, add more breadcrumbs to the mixture or refrigerate them for longer.
Food safety advice:
Make sure to clean the banana flower thoroughly before using it in the recipe.
Food history:
Mochar chop is a popular Bengali snack made with banana flower. It is a vegetarian alternative to meat cutlets.
Flavor profiles:
Mochar chop has a crispy exterior and a soft and flavorful interior. It is savory and spicy with a hint of sweetness from the banana flower.
Serving suggestions:
Serve the cutlets as a snack or appetizer.
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Region: Indian