Lime-Flavored Potato Croquettes (Bondas)

Lime-Flavored Potato Croquettes <I>(Bondas)</I>

Imagine yourself as a wedding guest in southern India. There you’ll be sure to find these potato croquettes served regally on banana leaves.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

6

servings

Croquettes
4
medium red potatoes (1 1/3 lb), peeled, cooked
1
tablespoon vegetable oil
1
teaspoon black or yellow mustard seed
2
tablespoons dried split and hulled black lentils (urad dal) or yellow split peas (chana dal), sorted
1
teaspoon salt
1/4
teaspoon ground turmeric
2
tablespoons lime juice (1 medium lime)
10
to 12 fresh karhi leaves, coarsely chopped (2 tablespoons), if desired
2
tablespoons finely chopped fresh cilantro
2
to 3 fresh Thai, serrano or cayenne chiles, finely chopped
1/2
cup dried garbanzo beans
1/2
teaspoon salt
1/4
teaspoon baking soda
1/4
teaspoon ground turmeric
1/2
cup warm water
Vegetable oil
Coconut Chutney (Thénga Chutney)
1
medium coconut
3/4
cup water
1
tablespoon chopped fresh cilantro
1
teaspoon chopped dried tamarind pulp or 1/4 teaspoon tamarind concentrate paste
1/2
teaspoon salt
2
to 3 fresh Thai, serrano or cayenne chiles
1
tablespoon vegetable oil
1/2
teaspoon black or yellow mustard seed
1
tablespoon dried split and hulled black lentils (urad dal) or yellow split peas (chana dal), sorted
  1. In medium bowl, mash potatoes; set aside. In 6-inch skillet, heat 1 tablespoon oil and the mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add 2 tablespoons black lentils; stir-fry about 30 seconds or until golden brown; remove from heat. Stir in 1 teaspoon salt, 1/4 teaspoon turmeric, the lime juice, karhi, cilantro and 2 to 3 chiles. Add to potatoes; mix well. Shape into eighteen 1 1/2-inch balls; set aside.
  2. To make garbanzo bean flour (bésan), place dried garbanzo beans in spice or coffee grinder; grind until it looks like coarsely ground black pepper. Sift it through a fine-mesh strainer or flour sifter. Larger grains left in the strainer can be reground. Do not use a blender or food processor because it will not grind the beans into a fine texture.
  3. To make batter, in medium bowl, mix garbanzo bean flour, 1/2 teaspoon salt, the baking soda and 1/4 teaspoon turmeric. Beat in 1/2 cup water, using wire whisk, to make a smooth, pancake-like batter (add additional water if necessary).
  4. In wok or Dutch oven, heat oil (2 to 3 inches deep) oven over medium-high heat until thermometer inserted in oil reads 350°F. Dip up to 8 potato balls into batter to coat; carefully place in hot oil. Fry 5 to 7 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels. Repeat with remaining potato balls.
  5. To make shredded fresh coconut, rinse coconut thoroughly to remove any dust or dirt from shell; pat dry. Pierce eyes with ice pick or sturdy skewer. Drain liquid into container. (The liquid is delicious to drink and can be stored in refrigerator in covered container for up to 24 hours.) Tap coconut firmly all over with hammer or heavy meat mallet. It usually splits open lengthwise. Work blade of blunt or round-ended knife between white meat and hard shell. Push knife into shell away from you and, with a twist of the wrist, the meat should pop out. Peel thin, dark brown skin from white coconut meat, using paring knife or vegetable peeler. Shred the coconut meat in food processor or on large holes of a four-sided grater. One medium coconut yields 2 to 3 cups shredded coconut; use 1 cup for this recipe.
  6. To make chutney, in blender, place 1 cup shredded coconut, 3/4 cup water, 1 tablespoon cilantro, tamarind pulp, 1/2 teaspoon salt and 2 to 3 chiles. Cover and blend on medium speed until smooth. Transfer to small bowl; set aside. (Chutney will thicken as it stands; if it becomes too thick, stir in additional water until it reaches desired consistency.)
  7. In 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add 1 tablespoon lentils; stir-fry about 30 seconds or until lentils are golden brown. Pour hot oil mixture over chutney; mix well. Serve croquettes plain or with chutney. Chutney can be stored, tightly covered, in refrigerator up to 1 week.
Makes 6 servings (3 croquettes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Garbanzo bean flour is available in Indian grocery stores, natural-food stores and the ethnic-food section of some supermarkets.
Substitution
Fresh karhi leaves impart a perfumed sweetness to this recipe, but if unavailable, use 1 tablespoon chopped fresh cilantro instead.
Success
Pay extra attention when popping mustard seed in hot oil because its flavor will be determined by its doneness. When it is popped in hot oil, it turns nutty and sweet, a technique essential to cooking the South Indian way. If the seed continues to cook at high temperatures, it becomes bitter and pungent, a flavor highly prized in East Indian kitchens.
How-To
To make 1 cup garbanzo bean flour, use 1/2 cup dried garbanzo beans. For 1/2 cup flour, use 1/4 cup beans. For 1/4 cup flour, use 2 tablespoons beans. For 2 tablespoons flour, use 1 tablespoon beans.
Did You Know?
Look for the Coconut Chutney accompaniment by searching recipes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 200),
  • Total Fat 23g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 850mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 7g,
    • Sugars 2g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.