Banana Blossom Croquettes – Bengali Mochar Chop

Instructions

1. It is most important to grease your palm with a little oil before peeling and chopping the florets of the banana blossom. Else it can leave a black stains on your hands for several days.
2. Now take the banana blossom flower and remove and discard each bract or the boat -shaped purple- reddish outer layers or bracts which helps in protecting the delicate florets. Carefully extract each florets and remove the small light pink coloured hard petal-like portion from each of the florets. And then remove the stigma (since my childhood, found the stigma somehow to resemble a matchstick ) from each floret too. Peel the florets and repeat until you get the soft part of the blossom where the florets are too soft to be peeled out.
3. Chop and cut the florets along with the remaining soft part of the blossom into small pieces. In a pressure cooker, cook the florets in 2 to 3 cups of water along with 1/2 Tsp Turmeric powder. Cook until 4 whistles. Wait to cool then open. Strain the water from florets.
4. In a pan over medium flame, heat the oil. Add the Bay leaf and Cumin seeds. Add the coriander powder, chilly powder, cumin powder, grated ginger. Keep stirring constantly so that the masalas do not get burnt. Reduce flame if needed. After stirring for a minute or two, add the tomato puree. Keep stirring for another few minutes, till the oil comes out from the masala mix.
5. Add the pressure cooked banana flower and salt. Cover and cook till the florets and the masalas are done. Should take approximately 10 -12 minutes. Remove cover and stir from time to time. Before taking off the flame sprinkle the sugar, garam masala powder and the ghee. Ensure the mix is of a dry consistency. Turn off flame and add the raisins. Set the mixture aside to cool. Your filling for the croquette is ready!
6. In a bowl mash the boiled potatoes well to form a smooth texture without any lumps. Can add a little pinch of salt for taste.
7. To make each of the Croquettes or chops, take a ball of mashed potatoes on your palm. Make a round of the mashed potato ball and gently press the middle to slowly make a deep well- like shape. With the help of a spoon, put the banana floret mix in the middle of the well-like insertion. Now pinch the mashed potato coating from the top to close and seal the floret mix inside the potato ball. Gently rub the croquettes with the help of your two palms, to give a slightly elongated shape.
8. Repeat this process to make the remaining croquettes.
9. For the final breadcrumb coating, first dust each croquettes or chops with all purpose flour, dip them in to beaten eggs. Make sure the beaten eggs cover all the sides of the croquette well. Next roll them well in the breadcrumbs. Make sure they are generously coated with the crumbs on all sides.
10. Repeat this process for all the remaining croquettes.
11. Heat oil in a wok over medium high flame. Deep fry the croquettes till crispy and golden brown. Drain over kitchen tissues. Serve hot accompanied by some Kasundi mustard sauce or any other sauce of your choice.