Introduction
Mochar Chop is a beloved traditional snack from Bengal made with banana blossom (mocha), aromatic spices, and mashed potatoes, shaped into cutlets and deep-fried until golden and crisp. It’s a popular evening tea-time favorite, especially during festive gatherings and family occasions.
The key to achieving that perfectly crispy exterior and soft, flavorful interior lies not only in the spice balance but also in the frying medium. Using Purti Sunlife Refined Sunflower Oil ensures a light, non-greasy finish with a clean taste that enhances the authentic flavor of the chop without overpowering it.
Let’s dive into this classic Bengali delicacy with a step-by-step guide.
Ingredients
For Preparing the Mocha (Banana Blossom)
1 medium banana blossom (mocha)
1 tablespoon turmeric powder
1 tablespoon salt
For the Chop Mixture
2 cups boiled and finely chopped mocha
2 medium boiled potatoes (mashed)
1 medium onion (finely chopped)
1 teaspoon ginger paste
1 teaspoon garlic paste
2 green chilies (finely chopped)
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala powder
1 teaspoon roasted cumin & dry red chili powder
Salt to taste
1 teaspoon sugar (optional, for balanced flavor)
2 tablespoons chopped coriander leaves
1 tablespoon raisins (optional, traditional Bengali touch)
For Coating
½ cup all-purpose flour (maida)
Water (to make slurry)
1 cup breadcrumbs
For Frying
Purti Sunlife Refined Sunflower Oil (for deep frying)
Preparation
Step 1: Cleaning & Boiling the Mocha
Remove the outer dark petals of the banana blossom.
Finely chop the florets, removing the hard stigma and plastic-like parts.
Soak the chopped mocha in turmeric and salted water for 15-20 minutes to reduce bitterness.
Boil until soft. Drain excess water completely and finely chop or lightly mash.
Step 2: Preparing the Filling
Heat 2 tablespoons of Purti Sunlife Refined Sunflower Oil in a pan.
Add chopped onions and saute until translucent.
Add ginger paste, garlic paste, and green chilies. Cook until the raw smell disappears.
Add cumin powder, coriander powder, salt, and sugar.
Mix in the boiled chopped mocha and cook for 5-7 minutes on medium heat.
Add mashed potatoes and mix thoroughly.
Sprinkle garam masala and roasted cumin-chili powder.
Add chopped coriander leaves and raisins.
Cook until the mixture becomes dry and holds shape.
Allow it to cool completely.
Step 3: Shaping & Coating
Take small portions of the mixture and shape into oval or round cutlets.
Prepare a smooth slurry using flour and water.
Dip each chop into the slurry and coat evenly with breadcrumbs.
Refrigerate for 15-20 minutes for better binding.
Step 4: Frying
Heat enough Purti Sunlife Refined Sunflower Oil in a deep frying pan.
Once the oil is medium-hot, gently slide in the chops.
Fry on medium flame until golden brown and crispy.
Remove and place on tissue paper to absorb excess oil.
Serve hot with kasundi (Bengali mustard sauce) and sliced onions.
Expert Tips for Perfect Mochar Chop
Always drain the mocha thoroughly to prevent soggy mixture.
Refrigerating the coated chops prevents breaking during frying.
Fry on medium heat for even cooking and crispy texture.
Adding raisins gives the authentic sweet-spicy Bengali flavor contrast.
Use fresh breadcrumbs for better crunch.
