Lime-Flavored Potato Croquettes (Bondas) Recipe

Name: Lime-Flavored Potato Croquettes (Bondas) Recipe
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

www.bettycrocker.com

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

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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