Shalgam ke Kebab
A unique and savory vegetarian appetizer from North India. These turnip patties are spiced with ginger, green chilies, and aromatic garam masala, then pan-fried to a perfect golden-brown crisp. It's a delicious and inventive way to enjoy the humble turnip.
For 4 servings
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.
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.
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.
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.
Serve
- Serve the Shalgam ke Kebab hot with a side of mint-coriander chutney, tamarind chutney, or a simple yogurt dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step is to squeeze all excess water from the boiled turnips. A watery mixture will cause the kebabs to break apart while frying.
- 2If your kebab mixture feels too moist even after squeezing, add 1-2 tablespoons more of gram flour or breadcrumbs to absorb the moisture.
- 3For a nuttier flavor, you can lightly dry roast the gram flour (besan) in a pan for 2-3 minutes on low heat before adding it to the mixture.
- 4Chilling the kebab mixture for 30 minutes makes it firmer and much easier to shape and fry without breaking.
- 5For a crispier exterior, lightly coat the shaped patties in rice flour or fine semolina (rava) before frying.
Adapt it for your goals.
Protein-Rich Version
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or mashed boiled chickpeas to the turnip mixture for a protein boost.
Baked or Air FriedBaked or Air-Fried
For a healthier, low-oil option, preheat your oven or air fryer to 200°C (400°F). Brush the kebabs with a little oil and bake for 20-25 minutes (or air fry for 12-15 minutes), flipping them halfway through, until golden and crisp.
Add Nuts and SeedsAdd Nuts and Seeds
Incorporate 2 tablespoons of crushed cashews, almonds, or toasted sesame seeds into the mixture for added texture and richness.
Vegetable MedleyVegetable Medley
Mix in other finely chopped or grated vegetables like carrots, peas, or boiled potatoes along with the turnips.
Why this is on our healthy list.
Rich in Dietary Fiber
Turnips are an excellent source of fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight by providing a feeling of fullness.
Immunity Booster
High in Vitamin C, an essential antioxidant, turnips help strengthen the immune system and protect the body against cellular damage from free radicals.
Good for Heart Health
This recipe is low in saturated fat and cholesterol. The fiber from turnips and plant-based protein from gram flour contribute to cardiovascular wellness by helping manage blood pressure and cholesterol levels.
Frequently asked questions
This usually happens if the boiled turnips have too much moisture. It's crucial to squeeze out as much water as possible until the mash is quite dry and crumbly. Adding a bit more gram flour or chilling the mixture before shaping can also help bind it better.