MOCHA PATURI

Name: MOCHA PATURI
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 470 g (approximately ½ seer) Banana blossom (mocha), chopped (Mocha refers to the banana flower/blossom. Remove the tough outer petals and chop the inner florets. Pre-chopped tinned banana blossom can be used as a substitute, drained and roughly chopped.); 118 g (approximately 1 powa) Poppy seeds, pasted (Soak the poppy seeds in a small amount of water for 30 minutes, then grind them to a smooth paste using a spice grinder or mortar and pestle. In Bengal, white poppy seeds (posto) are traditionally used.); 59 ml (approximately ½ powa) Mustard oil (Use food-grade mustard oil. It has a strong, pungent flavour characteristic of Bengali cooking. If unavailable, a neutral oil may be substituted, though the flavour profile will differ.); 30 g (approximately 1 chhatak) Sesame seeds, whole (Use whole, untoasted sesame seeds as stated in the original recipe — do not grind or toast them.); 9 g (approximately 1½ tolas) Salt (Approximately 1½ teaspoons of salt. Adjust slightly to taste.); 4 whole (a few) Green chillies (Slice into pieces. Use mild or hot green chillies according to your preference. The original calls for 'a few', so 3–5 is a reasonable interpretation.); 4 large leaves (3–4 layers) Banana leaves (Wipe clean with a damp cloth. You will need enough leaves to create 3–4 layers on the bottom and 3–4 layers on top to enclose the cake fully. Soften briefly over a flame or in hot water to make them pliable and prevent cracking when folding.)

Mocha Paturi is a traditional Bengali steamed cake made from chopped banana blossoms mixed with pasted poppy seed, mustard oil, sesame, salt, and green chillies, wrapped in banana leaves and cooked slowly on a frying pan. The banana leaf wrapping infuses the cake with a subtle earthy aroma while protecting it from direct heat, resulting in a uniquely flavourful and palatable dish.

⏱ Prep: 2h 15m

🍳 Cook: 30m

⏰ Total: 2h 45m

🍽 Servings: 4 servings

Ingredients

470 g (approximately ½ seer) Banana blossom (mocha), chopped (Mocha refers to the banana flower/blossom. Remove the tough outer petals and chop the inner florets. Pre-chopped tinned banana blossom can be used as a substitute, drained and roughly chopped.)
118 g (approximately 1 powa) Poppy seeds, pasted (Soak the poppy seeds in a small amount of water for 30 minutes, then grind them to a smooth paste using a spice grinder or mortar and pestle. In Bengal, white poppy seeds (posto) are traditionally used.)
59 ml (approximately ½ powa) Mustard oil (Use food-grade mustard oil. It has a strong, pungent flavour characteristic of Bengali cooking. If unavailable, a neutral oil may be substituted, though the flavour profile will differ.)
30 g (approximately 1 chhatak) Sesame seeds, whole (Use whole, untoasted sesame seeds as stated in the original recipe — do not grind or toast them.)
9 g (approximately 1½ tolas) Salt (Approximately 1½ teaspoons of salt. Adjust slightly to taste.)
4 whole (a few) Green chillies (Slice into pieces. Use mild or hot green chillies according to your preference. The original calls for 'a few', so 3–5 is a reasonable interpretation.)
4 large leaves (3–4 layers) Banana leaves (Wipe clean with a damp cloth. You will need enough leaves to create 3–4 layers on the bottom and 3–4 layers on top to enclose the cake fully. Soften briefly over a flame or in hot water to make them pliable and prevent cracking when folding.)

Instructions

1Place the chopped banana blossom (mocha) into a large bowl and cover completely with cold water. Leave it to soak for 2 hours. This step helps to remove any bitterness and soften the blossom. Keep the bowl on your countertop at room temperature.
2While the banana blossom is soaking, prepare the poppy seed paste. Place the poppy seeds into a small bowl and cover with just enough water to submerge them. Allow them to soak for 30 minutes to soften. Drain the poppy seeds and transfer them to a spice grinder or mortar and pestle. Grind them into a smooth, thick paste, adding a teaspoon of water if needed to help the grinding. Set aside.
3After soaking, drain the banana blossom through a colander and discard the soaking water. Transfer the blossom to a medium saucepan and add enough fresh cold water to cover it by about 2–3 cm. Place the saucepan on the stove over medium-high heat and bring the water to a boil. Boil for approximately 10 minutes until the blossom is tender and cooked through. Drain into a colander and allow it to cool enough to handle. Once cool, take handfuls of the boiled blossom and squeeze firmly to remove as much water as possible. The mixture should feel quite dry. Place the squeezed blossom into a mixing bowl.
4To the bowl of squeezed banana blossom, add the poppy seed paste, the mustard oil, the whole sesame seeds, the salt, and the green chillies (sliced into small pieces). Using your hands or a large spoon, mix everything together thoroughly until the blossom is well coated and all the ingredients are evenly distributed throughout the mixture.
5Wipe the banana leaves clean on both sides with a damp cloth. To make the leaves pliable and prevent them from cracking or splitting when you fold them, briefly pass each leaf over a low gas flame or hold it over a hot electric burner for a few seconds per side, until it softens and turns a slightly darker, more vibrant green. Alternatively, dip the leaves in a bowl of boiling water for 30 seconds, then pat dry. Lay 3–4 overlapping banana leaf pieces flat on a clean work surface to form the base.
6Scoop the banana blossom mixture onto the centre of your base banana leaf layers. Using your hands, press and shape the mixture into a flat, round disc approximately 2.5 cm (1 inch) thick. Now fold the edges of the bottom banana leaves up and over the top of the cake. Lay additional banana leaves (3–4 more layers) over the top to fully cover and enclose the cake. The goal is to have the cake completely encased in several layers of leaf on all sides to protect it from direct heat. Secure the parcel by tying it firmly with kitchen twine or strips of banana leaf to keep it from opening during cooking.
7Place a large, flat frying pan or griddle (tawa) on the stove over the lowest possible heat setting — the heat must be mild throughout cooking. Place the wrapped banana leaf parcel in the pan. Cook for approximately 15 minutes on one side, then carefully flip the parcel using tongs or a wide spatula and cook for a further 15 minutes on the other side, for a total cooking time of about 30 minutes. Important: Do not increase the heat. If the heat is too high, the outer banana leaf layers will burn before the interior of the cake is cooked through, even with the multiple leaf layers providing protection. You want a gentle, slow cook on both sides. The parcel is done when the outer leaves are dry, lightly charred in places, and fragrant.
8Remove the parcel from the heat and allow it to rest for 2–3 minutes. Cut or untie the twine and carefully unwrap the banana leaves, being cautious of any steam that may escape. The inner banana leaves will have infused the cake with a distinctive, pleasant aroma. Slide the cooked cake onto a serving plate and serve warm. This cake is described as very palatable and is best enjoyed fresh.