Shalgam ke Kebab

1. 1
   prep · ~10 min

   Grate the turnips and squeeze out all excess water.

   Peel the turnips and coarsely grate them into a mixing bowl using a box grater. Add 0.25 tsp salt, mix well, and set aside for 5 minutes. The salt draws out moisture. Then take handfuls of the grated turnip and squeeze firmly to remove as much liquid as possible. Discard the liquid. This step ensures the kebabs hold their shape and stay crisp during frying.

   TIPSqueeze the turnips hard — any leftover water will make the mixture too wet and the kebabs will fall apart in the pan.
2. 2
   prep · ~15 min

   Boil and mash the potatoes.

   Peel the potatoes and boil them in water until fork-tender, about 12-15 minutes. Drain well and transfer to a large bowl. Mash them while still warm using a potato masher until smooth with no lumps. Let the mash cool to room temperature before combining with other ingredients.

   TIPMash thoroughly while the potatoes are hot — once they cool, lumps become harder to break down.
3. 3
   mix · ~5 min

   Combine all ingredients to form the kebab mixture.

   1.Add the squeezed turnip to the bowl of mashed potatoes.

   2.Add chickpea flour, chopped green chili, grated ginger, red chili powder, cumin powder, garam masala, dry mango powder, and chopped coriander leaves.

   3.Mix everything with your hands or a spatula until it comes together into a firm, slightly sticky dough-like mixture.

   TIPTaste a tiny pinch of the raw mixture and adjust the seasoning if needed — the flavors will mellow slightly during cooking.
4. 4
   prep · ~8 min

   Shape the mixture into even-sized patties.

   1.Divide the mixture into 12 equal portions.

   2.Roll each portion into a ball, then flatten gently between your palms to form a disc about 1.5 inches wide and 0.5 inch thick.

   3.Place the shaped patties on a plate and let them rest for 5 minutes.

   TIPWet your palms lightly with water or oil to prevent the mixture from sticking while shaping.
5. 5
   fry · ~14 min

   Pan-fry the kebabs until golden and crisp.

   1.Heat 2 tbsp oil in a non-stick pan over medium heat.

   2.Place 4-5 patties in the pan, leaving space between them.

   3.Cook for 3-4 minutes on one side until golden brown and crisp.

   4.Flip carefully with a spatula and cook the other side for another 3-4 minutes.

   5.Add the remaining 1 tbsp oil for the second batch and repeat.

   6.Transfer fried kebabs to a plate lined with paper towels.

   TIPDon't overcrowd the pan — the patties need space to crisp up; cook in two batches if needed.
6. 6
   serve

   Serve the kebabs hot with green chutney.

   Arrange the crisp shalgam kebabs on a serving plate. Serve immediately while hot and crunchy, accompanied by mint-coriander chutney, tamarind chutney, or a simple onion salad with a squeeze of lemon.

   TIPThese kebabs are best eaten fresh off the pan — they lose their signature crispness if kept waiting too long.

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