Nutritious Shalgam ke Kabab | Vegan & Gluten-Free Recipe

Shalgam Ke Kebab 

📝 Ingredients:

• 🥔 Turnips / Shalgam – 500 grams

• 🧅 Onion (thinly sliced) – 1/2 cup

• 🌰 Bhuna Chana (Roasted Bengal Gram Dal, powdered) – 2 tbsp

• 🧂 Salt – 1 tsp

• 🌶️ Red Chilli Powder – 1/2 tsp

• 🍛 Garam Masala Powder – 1/2 tsp

• 🛢️ Oil – for frying

Method: 

🌀 Prepare the Bhuna Chana Powder

1. Grind the bhuna chana (roasted Bengal gram dal) into a fine powder using a dry grinder. Set aside.

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🧽 Prep and Cook the Turnips

2. Peel, wash, and cut each turnip into four pieces.

3. Add the turnip pieces to a pot of water and bring to a boil.

4. Boil until the turnips are soft and fully cooked.

5. Drain the water completely.

6. Wrap 2–3 turnip pieces at a time in a muslin or cheesecloth, and squeeze out all excess water.

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🧅 Fry the Onions

7. Heat 2–3 tbsp of oil or ghee in a pan.

8. Add the thinly sliced onions and fry until golden brown.

9. Remove the onions with a slotted spoon and drain on paper towels.

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🌀 Grind and Mix the Kebab Mixture

10. In a grinder, combine the cooked turnips and fried onions, and grind into a coarse mixture.

11. Transfer to a bowl and add:
      - Salt
      - Bhuna chana powder
      - Garam masala
      - Red chilli powder

12. Mix well to form a uniform dough.

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🍡 Shape the Kebabs

13. Divide the mixture into equal portions and roll into balls.

14. Gently flatten each ball to shape into kebabs. (Tip: Use slightly wet hands for smoother shaping.)

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🍳 Fry and Serve

15. Heat 2–3 tbsp of oil in a pan.

16. Shallow fry the kebabs on low to medium heat until golden brown on both sides.

17. Serve Shalgam Ke Kebab hot with green chutney as a party appetizer or enjoy with masala chai as a cozy evening snack.

✅ Tips to Remember

• Make-ahead Bhuna Chana Powder:
  Grind a larger batch of bhuna chana (roasted Bengal gram) and store it in an airtight container. It's a versatile binder for both vegetarian and meat kebabs.

• Drain Turnips Thoroughly:
  Be sure to squeeze out all excess moisture from the boiled turnips. This step is key to making crispy kebabs that hold their shape well and are easier to fry.