Mochar Chop (Banana Flower Cutlet)


  • 1 medium sized chopped banana flower
  • 2 medium sized boiled potatoes
  • 1 tsp turmeric powder, divided
  • 2 tsp ginger paste
  • 2 chopped green chillies
  • 1/2 tsp cumin powder
  • 1 tsp Bhaja moshla
  • 1/2 tsp sugar
  • Salt to taste
  • A handful of roasted peanuts
  • 3 tbsp thinly chopped coconut
  • 1/2 cup Breadcrumbs or more
  • 2 tbsp cornflour
  • Oil for cooking and deep frying

Method –

  1. Fill a bowl with water and add 1/2 tsp turmeric powder
  2. Chop the banana flower into the water. Drain and squeeze out the excess water
  3. Boil the banana flower in a little water with salt and turmeric powder till they are soft but not mushy
  4. Drain the water in a colander and lightly mash it
  5. Peel and mash the potatoes with salt. Set aside
  6. Mix the ginger and cumin paste with 2 tbsp water. Set aside
  7. Heat 1/2 tsp oil and fry the coconut pieces till golden. Set aside
  8. Heat 2 tbsp oil and add cumin seeds and chopped chillies
  9. Once they sizzle, add the spice paste.
  10. Sprinkle some salt and cook till oil separates
  11. Add the boiled banana flower
  12. Cook for 6-8 minutes
  13. Add the fried coconut, boiled potato and sugar
  14. Cook for a minute, adjust salt and take it off the heat
  15. Mix in the Bhaja moshla and lightly crushed peanuts
  16. Once the mixture is cool, roll them into flat oblong shapes
  17. Mix the cornflour with 1/2 cup water and make a smooth paste
  18. Place the breadcrumbs on a flat plate
  19. Dip the cutlets into cornflour mixture and immediately roll in breadcrumbs
  20. Make sure it is evenly coated with breadcrumbs
  21. Heat oil for frying
  22. Fry on medium heat till the outer layer is deep golden and crisp
  23. Serve with ketchup or kasundi

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