There are many ingredients common in a Bengali kitchen that have never entered mine. Mocha or banana flower is one of them. My cook is now changing things drastically because with her help I am exploring and learning a whole lot of Bengali food that's new to me. Today we made chingri mocha'r chop, a very popular snack that is often served at a high tea, or as a starter at a fancy dinner. Another simple recipe and a really tasty dish that was a super hit with the hubby and me.
Chingri Mocha'r Chop
8 -10 largeish prawns, shelled, deveined and chopped into small pieces
1 Mocha/Banana flower, cleaned and chopped
1 large potato
1 tsp ginger garlic paste
chilli powder or chopped fresh green chilli
1 tbsp maida or plain flour
Pressure cook the cleaned mocha along with the peeled potato, with a little turmeric in the water. Drain out the excess water and keep the potato aside. Squeeze out as much water as you can from the mocha. Mash the potato.
In a wok heat a little oil and saute the chopped prawns. After a couple of minutes add the mocha and the mashed potato. Add the spice powders and stir to mix really well. Add salt. Saute the mixture for a few minutes stirring and mixing constantly so it is evenly blended with the spices and there are no clumps of potato.
Cool the mixture and form flat round patties or chops.
Heat enough oil in a kadai to deep fry the chops.
In a wide bowl crack the egg, add the plain flour and beat lightly to mix. Spread some breadcrumbs in a plate. Now dip the chops one by one into the egg and then roll in the crumbs to coat completely. Deep fry till golden brown and serve hot with kashundi or ketchup.
If you're vegetarian you can leave out the prawns. And use a flour+water solution instead of the egg. In fact, this recipe then is suitable for vegans too!
If, like me, you're clueless about cleaning the banana flower just look it up on YouTube. There are plenty of videos explaining just what to do. I am lucky - the cook knows exactly what to do!
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