Mochar Pokora/Fry:
Banana Flower or blossom, in Bengali mocha, is a very essential vegetable or flower as it is available year-round with a peak season of late fall through early winter. The fresh banana flowers are eaten raw. It is starchy and bitter in taste. It is rich in Vitamin C and Vitamin A and can reduce the pains. Despite the usefulness it is slowly getting less popular and is almost lost from the kitchen recipes, the reason being the taste not so delicious. If we can create something to satisfy the taste of different tastes by bringing variety in the cooking method then surely in the future our boys will be full of praise for their mothers' cooking.
An important tip before cooking: In order to avoid the liquid which can leave stains, one should use gloves to cook.
Mochar Pokora/Fry:
Ingredients:
(a) 1 cup of mocha chopped in small pieces/ kuchi ,
(b) 100 grams of besan,
(c) half a teaspoon of black cumin / kalojira,
(d) half a teaspoon of poppy seeds,
(e) 1 pinch of Hing,
(f) four chilies,
(g) estimated salt,
(h) 50 grams of oil.
Method:
First: Mocha crumbs should be soaked in water for two to three hours, then it must be washed properly. After 2-3 hours the flower needs to be boiled.
Second: While the mocha gets boiled, get another bowl, add the besan, two teaspoons of oil, chopped chili, coriander, black cumin, poppy seeds, Hing, and salt to taste, then add the boiled mocha and some fresh water and mix. #Remember the water must not be too much and the mixture must be enough to make balls out of the mixture.#
Third: After sorting out the balls of the mixture, take a cooking utensil and add oil to deep fry. When the oil gets hot add the balls and deep fry.
Serve the sizzling hot mocha pakodas with any beverage, and get praised for the awesome recipe.
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