(BANANA FLOWER CROQUETTES)
Perhaps the most iconic and innovative Bengali snack derived from British crumb chops, the slightly astringent taste of the banana flower perfectly complements the sweetness of the coconut and the spicy green chillies.
Preparation time: 75 minutes
Serves: 8 pieces
200 gm mochar ghonto
(dry cooked banana flower with coconut slivers)
70 gm potatoes, diced and fried
5 gm green chillies, chopped
3–4 gm garam masala powder
10 gm ghee (clarified butter)
50 gm flour
40 gm breadcrumbs
Oil to fry
Salt to taste
Sugar to taste
1. |
Mix the prepared mochar ghonto with all the ingredients, except flour and breadcrumbs. |
2. |
Divide into 8 equal portions. |
3. |
Roll each portion between your palms to shape them into croquettes. |
4. |
Prepare a slurry with corn flour and 100 ml water. Dip the croquettes one by one in the slurry, then roll them in the breadcrumbs and shape. |
5. |
Heat oil in a pan. Deep fry the croquettes till golden brown. |
6. |
Remove, drain, and serve with kashundi. |