Shalgam Ke Kabab is a great option for evening snacks with tea, and also for those who aren’t too fond of turnips in the first place. Here is how to make these.
While growing up, one veggie I wasn’t too fond of was shalgam, or turnip. Unlike other veggies which have a distinct smell and taste, turnips fall neither here nor there. They have a peculiar smell, a sourish taste and itchy texture.
Despite it, when I came across the Shalgam Ke Kabab at our recent trip to JW Marriott, Aerocity, New Delhi, I was very eager to try it, simply to see how this vegetable could be made into something like a Kebab. The taste was fabulous and more than that, I really liked the idea of making Kebabs out of Shalgam.
JW Marriott, Aerocity, New Delhi had invited a few bloggers for an Old Delhi Food Trail and they themselves had some really good traditional Old Delhi style menu being served in one of their restaurants.
Apart from Non vegetarian fare inspired by Old Delhi Muslim cuisine which is a trademark of Jama Masjid area, there were many vegetarian options to choose from and these kebabs were one of the many dishes included in the menu.
Live counters were set and piping hot delicacies could be savoured right from the griddle and that gave a quite authentic feel even when we were inside a five star property.
I also managed to do a quick Shalgam ke Kebab recipe video with the Chef and inspired by the recipe, came up with my version of these yummies. If you are in Delhi, do visit JW Marriott, Aerocity, New Delhi and try out the authentic cuisine from Old Delhi at the comfort of a Five Star.
If you’re not a big fan of turnips like me, this is one recipe that will make you fall in love with this veggie. The addition of fresh spices, crunch and taste make this a great evening snack to enjoy with tea.
Shalgam Ke Kabab Recipe
Shalgam Ke Kebab
Shalgam Ke Kebab is a great option for evening snacks with tea, and also for those who aren't too fond of turnips in the first place. Here is how to make these.
- 300 g Shalgam / Turnip
- 100 g Potato Boiled and peeled
- Salt to taste
- 3 tbsp Fresh coriander Finely chopped
- 1 tsp Green chilli Finely chopped
- 1 tsp Ginger Grated
- 1/2 tsp Garam masala powder
- 1/2 tsp Cardamom powder
- 2 tbsp Besan / Chickpea flour
- 2 tbsp Maida
- 1/2 cup Bread crumbs
- Oil for frying
- Wash the shalgam and peel them.
- Add them in a pressure cooker along with some water and pressure cook until they are softened.
- Remove the pressure cooker from heat and let the pressure release.
Drain all the excess water and let the shalgam cool for a few hours.
Add all the ingredients to make kebab in a bowl and mix well to make a smooth mixture.
- Make small kebabs from the mixture.
- Add maida in a bowl and mix with water to make a runny mixture.
- Dip the kebabs in the maida mixture and then coat them with bread crumbs all over.
- Heat oil in a frying pan.
- Shallow fry the kebabs until browned from both the sides.
- Serve hot with coriander and mint chutney and onion laccha.
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