How to Refreshing Perfect Mochar paturi(banana blossom paturi)

How to Refreshing Perfect Mochar paturi(banana blossom paturi) Delicious, fresh and tasty.

Mochar paturi(banana blossom paturi). Mochar Paturi (Banana Blossom) - Reviews. Subscribe your e-mail address and get to know about fresh stuff!. Clean the mocha so that you have individual banana blossoms with their calyx and pistil removed.

This 'Mochar Patuti' (Banana Blossom Cooked in Banana Leaf) is a very delicate recipe and goes very well with steamed rice or you can serve this as a starter too.

Chingri Macch Diye & Mochar Paturi is a combination of prawns and banana blossoms.

Chef Ajay Chopra cooks Chingri Macch Diye and Mochar together and then wraps this mixture in banana leaves.

You can cook Mochar paturi(banana blossom paturi) using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mochar paturi(banana blossom paturi)

1. It’s of mocha.

2. It’s of coconut paste.

3. Prepare of mustard seeds paste.

4. Prepare of poppy seeds paste.

5. It’s of mustard oil.

6. You need of ginger paste.

7. You need of turmeric powder.

8. Prepare of Salt & sugar.

9. Prepare of red chilli.

10. It’s of kalongji.

These steamed wraps taste simply divine.

The magnesium in the banana blossom makes it a 'happy' flower as it is believed to reduce anxiety and alleviate your mood.

The 'Mochar Ghonto' is a traditional Bengali preparation, where the banana flowers are cooked along with potato and aromatic spices.

Mochar Ghonto is a dry curry recipe and is often served along with steaming hot rice and ghee.

Mochar paturi(banana blossom paturi) instructions

1. Soak overnight in water after adding ½ teaspoon each salt & turmeric..

2. Boil the mocha with plain water. Discard the water once the mocha softens..

3. Grind 1½ tablespoons of black mustard with 4 green chillies & ½ inches Ginger,to a smooth paste. Grate ½ cup coconut and make a paste & keep aside.

Mix together the mustard paste, grated coconut,2 tbsp poppy seeds paste, ½ teaspoon turmeric powder, 1 tablespoon mustard oil, 1 teaspoon sugar & salt to taste..

1. Apply this paste to the mocha evenly & leave it to marinate for 1 hour..

2. Heat 3 tablespoon of mustard oil till it smokes.Add 1 dry red chilli & kalongji.

3. Add marinated mocha,cover with a lid & slow cook on low heat for approx 10 minutes..

4. Starts showing brown than off the gas.cover with a lid again 5 minutes..

5. Enjoy this dish with steamed rice….

It's basically mochar cutlet as we Bengalis generally identify the chop as dipped in a gram flour batter before frying it in oil.

And whereas, the cutlet is nicely coated in breadcrumbs before deep frying in oil and this mochar chop is following the later one.

Mocha is basically Banana Blossom or banana flower.

Mocha(in Bengali) is nothing but banana blossom/flower.

It is dark purple-red in color, grows from the end of a bunch of bananas.. (shrimp) diye Mochar Ghonto-which taste just awesome or Mochar Paturi (spiced up mocha wrapped in banana leaf and steamed) and not to forget, Mochar Chop(fritter/pakora with banana . 'Niramish Mochar Ghanto' is a famous traditional recipe from Bong kitchen which is a uniquely Bengali preparation from the banana flower, that I have shared in my earlier post.