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Lime-Flavored Potato Croquettes (Bondas)

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Betty Crocker Kitchens
Updated Sep 24, 2015
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Imagine yourself as a wedding guest in southern India. There you’ll be sure to find these potato croquettes served regally on banana leaves.

Lime-Flavored Potato Croquettes (Bondas)

  • Prep Time 45 min
  • Total 45 min
  • Servings 6
  • Ingredients 25
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Ingredients

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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).
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.)
  • Step 
    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.

Nutrition

370 Calories
23g Total Fat
7g Protein
35g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
850mg
35%
Potassium
550mg
16%
Total Carbohydrate
35g
12%
Dietary Fiber
7g
28%
Sugars
2g
Protein
7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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