Mochar Chop

Mochar Chop


For the stuffing:

Medium banana flowers - 2
Turmeric - ½ tsp
Bengal gram dal - 100 g
Ginger - 50 g
Garlic - 4 cloves
Onion - 1
Coriander leaves - 1 bunch
Green chillies - 2
Dry red chillies - 2
Green cardamom - 4
Mace - 1 petal
Poppy seeds - 2 tbsp
Peppercorns - 10
Egg - 1
Lime juice - 1 tsp
Salt - to taste
Refined oil - for frying


1. Clean and cut the banana flowers according to the directions.

2. Finely chop the onion, green chillies and coriander leaves. Mix with lime juice. Set aside.

3. Pressure cook the banana flowers with turmeric for 7-8 minutes. Strain.

4. Cook the Bengal gram dal, chopped ginger, garlic, red chillies, cardamom, mace, poppy seeds, peppercorns and salt together using very little water. Dry up excess liquid, if any.

5. Squeeze the cooked banana flower to remove all moisture. Grind along with the gram dal mixture to a smooth paste.

6. Beat the egg and mix with the paste. Divide it into 20 balls. Stuff each with a little onion mixture; shape into kababs.

7. Heat enough oil in a karahi for deep frying. Fry the kababs, 4 at a time, tilll golden.

8. Serve with a chutney or tomato ketchup.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman