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Lime-Flavored Potato Croquettes (Bondas)
Lime-Flavored Potato Croquettes (Bondas)
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Prep Time:
45 minutes
Total Time:
45 minutes
Experience India's royal potato croquettes served on traditional banana leaves at a Southern wedding.
Ingredients:
  • 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
  • 1/2 cup warm water
  • Vegetable oil
  • 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
  • 2 to 3 fresh Thai, serrano or cayenne chiles
  • 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:
  • Mash potatoes in a medium bowl and set aside. Heat 1 tablespoon oil and mustard seeds in a 6-inch skillet over medium-high heat until seeds begin to pop. Cover and let them stop popping. Stir in 2 tablespoons black lentils and fry for about 30 seconds until golden brown; remove from heat. Add 1 teaspoon salt, 1/4 teaspoon turmeric, lime juice, karhi, cilantro, and 2-3 chiles. Mix with potatoes and shape into eighteen 1 1/2-inch balls.
  • For homemade garbanzo bean flour (bésan), pulse dried garbanzo beans in a spice or coffee grinder until they resemble coarsely ground black pepper. Strain the flour through a fine-mesh strainer or flour sifter. Re-grind any larger grains left in the strainer for a finer texture. Avoid using a blender or food processor for best results.
  • In a medium bowl, combine garbanzo bean flour, 1/2 teaspoon salt, baking soda, and 1/4 teaspoon turmeric. Whisk in 1/2 cup water until smooth and pancake-like consistency, adjusting with more water if needed.
  • In a wok or Dutch oven, heat oil 2 to 3 inches deep over medium-high heat until it reaches 350°F. Coat up to 8 potato balls in batter, then place them in the hot oil. Fry for 5 to 7 minutes until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining potato balls.
  • To create shredded fresh coconut, thoroughly wash the coconut to remove any debris, then dry it. Use an ice pick or sturdy skewer to pierce the eyes and collect the liquid. The liquid can be refrigerated for up to 24 hours. Crack open the coconut by tapping it with a hammer, then carefully separate the white meat from the shell using a knife. Peel off the brown skin and shred the meat using a food processor or a grater. One medium coconut makes 2 to 3 cups of shredded coconut; use 1 cup for your recipe.
  • In a blender, combine 1 cup shredded coconut, 3/4 cup water, 1 tablespoon cilantro, tamarind pulp, 1/2 teaspoon salt, and 2 to 3 chiles. Blend on medium speed until smooth. Transfer the chutney to a small bowl and set aside. If the chutney thickens too much, simply stir in extra water until it reaches your desired consistency.
  • In a small skillet, heat oil and mustard seed over medium-high heat until seeds begin to pop. Cover the skillet and wait until popping stops. Stir in 1 tablespoon lentils and cook for about 30 seconds until golden brown. Pour the hot oil mixture over the chutney and mix well. Serve croquettes plain or with chutney. Store chutney tightly covered in the refrigerator for up to 1 week.

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