Bengali Banana Chop Recipe - A new avtaar of bengali chop. Banana flower adds a special taste to this starter.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Banana flower(kel phool),

Cuisine : Bengali

Course : Starter

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Bengali Banana Chop

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Bengali Banana Chop Recipe - How to make Bengali Banana Chop

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Prep Time : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Banana flower(kel phool) 1 medium

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Onions 2 large

  • Green chillies 3-4

  • Potatoes boiled and mashed2 medium

  • Fresh coriander leaves chopped1 cup

  • Salt to taste

  • Sugar 2 teaspoons

  • Black pepper powder 1 teaspoon

  • Vinegar 2 teaspoons

  • Oil to deep fry

Method

Step 1

Remove outer part of the banana flower, separate the inner white flowers, remove the hard inner stalk and the outer skin. Chop the thin white flowers and soak in water for two hours to remove the stickiness and bitterness.

Step 2

Soak the poppy seeds in two tablespoons of water for an hour and grind to a smooth paste. Chop the onions and green chillies in the chopper. Add to the mashed potatoes. Add coriander leaves. Squeeze the chopped banana flowers so that all the water is remo

Step 3

Heat sufficient oil in a non-stick pan. Shape the mixture into oval shaped chops and deep fry till crisp and golden. Drain onto an absorbent paper.

Step 4

Serve hot.

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