Ask any bengali about their romance with Mocha Nutrela Soya bean they will probably invite you home and discuss it over evening tea and snacks ... so this Durga pujo we were in Kolkata to relish the legacy of Mochar Chop uplifted by Nutrela Soya Granules and Rabindra Sangeet.
|Banana flower||1 Cup (16 tbs) , chop|
|Mustard oil||1 Tablespoon (Nutrela)|
|Refined oil||3 Cup (48 tbs) (For deep frying)|
|Water||1 Cup (16 tbs)|
|Turmeric powder||2 Teaspoon|
|Potatoes||2 , boil (peeled)|
|Peanuts||3 Tablespoon , roast (or fried)|
|Chopped coconut||2 Tablespoon (cusmall bes)|
|Ginger paste||1 Teaspoon|
|Green chillies||3 , finely chopped|
|Nutrela granules||1/2 Cup (8 tbs) (soya granules)|
|Cornflour||2 Tablespoon (for dipping)|
|Bread crumbs||1/2 Cup (8 tbs) (for coating)|
|For bhaja moshla:|
|Cumin seeds||2 Teaspoon (jeera)|
|Fennel seeds||2 Teaspoon (saunf)|
|Coriander seeds||2 Teaspoon (dhania)|
|Dry red chillies||10 (laal mirch)|
For Bhaja Moshla:
1.Roast and ground cumin seeds, fennel seeds, coriander seeds, dry red chillies.
2.First, peel and cut the banana flower by applying Nutrela mustard oil to your palms very well.
3.Discard the boat-like cover and take out finger-shaped flowers.
4.Peel the banana flower until you reach to its cream-coloured soft core part.
5.Now, finely chop the florets and the core.
6.Take a pan and add turmeric powder, salt, banana florets in the water and bring it to boil.
7.Strain the boiled banana florets and keep it aside.
8.Mix banana florets and boiled potatoes together in a mixing bowl.
9.Add Bhaja Moshla, roasted/fried peanuts, salt and mix them together to form a banana flower mix.
10.Now heat Nutrela refined oil in kadai, and add sugar, cubed coconut, ginger paste, green chillies and banana flower mix is prepared.
11.In another bowl, Soak Nutrela soya granules with some salt, bring to boil and squeeze the granules.
12.Add these Nutrela soya granules in the kadai and mix well.
13.Now, roll the balls one by one on bread crumbs and press with your palms. Remove excess bread crumbs and dip into cornflour batter and roll on bread crumbs again.
14.Finally, fry chops carefully in Nutrela refined oil until crispy brown in colour.
15.Serve with kasundi (Bengali mustard sauce), ketchup or chutney of your choice.