Mochar Chop (Banana Flower Patty, no onion-garlic)12:44 PM
So I am back after what seems like a long long time. Well a month is a big enough time to miss someone...and you did, I know from all your mails and messages. Thank you. No not all were rosy here. first a nasty throat infection followed by a viral drained away all my energy but what got us zapped was when the same viral attacked the daughter. She is only 9 months and had to put on heavy antibiotics. But by God's grace things are better now. a fortnight long holiday at mother's does wonder to a tired drained soul. That familiar smells, things, textures definitely triggers the release of happy-feel good hormones. and After what seemed like the longest period of my life finally I could spend some time with myself. Read a few books after ages and slept like a baby.
Ribhu, my son loves being there too. He got the whole garden to himself and played there for hours. occassionally came rushing to us with big eyes to show us his newest finds. sometimes it's as small as the velvet bug or as big as a fallen papaya leaf. He weaved stories and imagined things with them. and in the afternoon when Didu would feed him his favourite meal he shared his world with us. One day I cleaned my old rusty ladybird cycle and took him to my favourite places...who says you can not take a journey backward in real.
The daughter enjoyed the fresh air and nature as much as his brother. Especially S the girl helping my mother is very fond of her and took her around. All in all a great break after a really long time and as usual it made me super lazy. Ever since I came back I have been procrastinating everything...including the unpacking.
I will do it But some other day when I would like to be more practical. Practical to waste my time in such moondane works as this is the most gorgeous time of the year. The most colourful in your part of the world and most soothing at mine. we are hanging between Autumn and Winter and there is a little nip in the air and the nights look foggy. There is promise of another festival around the corner and the blinking fairy lights makes us all look forward to some more good times.
and I promise you a great snack from my family's age old repertoire. Mocha'r chop or Banana blossom patties are what Bengali traditions are all about. A delicate balance of boiled banana flower with the sweetness from raisins, pungency from ginger and crunch from the deep fried outer coating. Sublime use of spices brings the whole thing together in a plate that makes you crave more.
To learn how to prepare banana blossom for cooking please see this pictorial HERE.
Banana flower: 1 medium or 11/4 cup prepared, chopped and boiled
Boiled potato: 2 medium or mashed 1/2 cup
Coconut: thinly chopped 3 tbsp
Roasted peanuts: handful
Raisins: 2 tbsp (soaked)
Ginger paste: 2 tsp
Chopped green chilli: as per taste
Cumin powder/paste:1/2 tsp
Bhaja Masla: 2 tsp (Recipe HERE)
Sugar: 1/2 tsp
Cornflour: 2 tbsp
Bread crumb: 1/2 cup
Oil for cooking and deep frying
If you start from scratch then please prepare your banana blossom as shown in this POST.
Chop and place in a bowl of water with 1/2 tsp turmeric in it. Otherwise the blossoms will turn black.
wash and boil the banana flower with enough water little salt and turmeric. Cook covered for 8-10 minutes or till they are soft but not mushy. Please monitor this some flower might take lesser time and some more.
Drain the water in a colander and lightly mash it with the back of your spatula.
Peel and mash the boiled potato with salt as per your taste. Be sure to get a smooth mix. keep aside.
Mix the ginger paste and cumin paste with 2 tsp water. keep aside.
Heat 1/2 tsp oil and fry the coconut pieces till golden. Take out and set aside.
Heat 2 tbsp oil and the chopped chilies and cumin. once they sizzle add the spice paste. Sprinkle some salt and cook till oil separates. Now add the boiled banana flower. Cook for 6-8 minutes with salt and the raisins. Add the boiled potato, fried coconut and sugar, cook for a minute and take off heat.
Mix in the bhaja masala and lightly crushed peanuts. Once they are cool to handle take a small portion and roll between your palms to get a smoother surface. Roll them in croquette shapes and keep aside.
Mix the corn flour with 1/2 cup water and make a smooth batter. Place the bread crumb on a flat plate.
Dip the croquettes in the corn flour mix and immediately roll in bread crumb. Make sure all the sides are covered properly with the crumbs. place on a clean plate.
At this stage you can save it in fridge for 3-4 days in an air tight container. Try to place them in one layer to maintain the shapes.
Once you are ready to fry heat enough oil in a heavy based container Fry on medium flame till the outer layer is deep golden and crisp.
Drain on grease proof paper and serve immediately with sauce and kasundi.