Banana Flower Mochar Chop | Chef Harpal Singh

Clean the banana flower by removing the needle from it to avoid bitterness.

Immediately place the cleaned banana flower in water to prevent oxidation.

Grind salted peanuts coarsely.

Chop 1 onion finely.

Chop the leaves of the banana flower for color.

In a pot, add water, salt, and turmeric, and bring it to a boil.

Chop the banana flower and add it to the boiling water with turmeric to reduce stickiness and make it easier to digest.

After boiling, drain the mixture under running water to remove excess turmeric and squeeze out the water.

Heat mustard oil in a pan and add cumin seeds until they turn brown.

Add 1 tablespoon ginger, 1 tablespoon garlic, and 3 green chilies to the oil and sauté.

Add the boiled and chopped banana flower to the pan along with red chili powder, coriander powder, garam masala, cumin powder, and salt to taste.

Sauté the mixture for 4-5 minutes and then let it cool down.

In a bowl, grate boiled potatoes and mix in some salt, ginger, and chopped green chilies (optional).

Chop fresh coriander and add it to the potato mixture along with crushed peanuts.

Prepare a slurry with cornstarch; you can also use a mixture of cornstarch and flour.

In one plate, add flour and in another, add bread crumbs mixed with chopped onion.

Shape the banana flower mixture into pockets and stuff them with the potato mixture.

Roll the stuffed pockets in flour to prevent sticking.

Dip the pockets in the slurry and then coat them with bread crumbs.

Heat oil in a pan and fry the stuffed pockets until they are crispy and golden brown.

Serve the crispy mochar chop with black salt, lemon, and green chilies.

Equipment Needed

Spice Level:

Dietary