Shalgam ke Kebab

Instructions

1. 1

   Prepare the Turnips

   • Wash, peel, and roughly chop the turnips into 1-inch cubes.
   • Place the turnips in a pot with enough water to cover them. Bring to a boil and cook for 15-20 minutes, or until they are very tender and can be easily pierced with a fork. Alternatively, pressure cook for 2-3 whistles.
   • Drain the cooked turnips in a colander. Let them cool slightly, then press them firmly with the back of a large spoon or between your palms to squeeze out as much water as possible. The resulting mash should be dry and crumbly. This step is critical for firm kebabs.
2. 2

   Create the Kebab Mixture

   • Transfer the dry, mashed turnips to a large mixing bowl.
   • Add the finely chopped onion, grated ginger, minced garlic, and green chilies.
   • Add the gram flour (besan) and all the dry spices: coriander powder, cumin powder, garam masala, red chili powder, chaat masala, and salt.
   • Finally, add the chopped coriander leaves. Mix everything thoroughly with your hands until a uniform, non-sticky dough forms. Taste and adjust salt if needed.
3. 3

   Shape the Kebabs

   • For best results, cover the mixture and refrigerate for 20-30 minutes. This helps the kebabs hold their shape.
   • Lightly grease your palms with a few drops of oil.
   • Divide the mixture into 8 equal portions.
   • Take one portion, roll it into a smooth ball, and then gently flatten it into a round patty (tikki) about 1/2 inch thick. Smooth out any cracks on the edges.
4. 4

   Shallow Fry the Kebabs

   • Heat the oil in a wide, non-stick skillet or tawa over medium heat. The oil should be shimmering but not smoking.
   • Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 4-5 minutes on the first side, until it becomes golden brown and crisp.
   • Gently flip the kebabs and fry the other side for another 4-5 minutes until it is equally golden and crisp.
   • Remove the cooked kebabs and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining kebabs.
5. 5

   Serve

   • Serve the Shalgam ke Kebab hot with a side of mint-coriander chutney, tamarind chutney, or a simple yogurt dip.