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Growing up one of the vegetables that I used to hate completely was Shalgam/Turnip. If you have smelled it raw, you know what I mean, It has this very peculiar smell which is weird and how can you eat it, RIGHT 🙂
Well, my mom (Just like all our MOM’s) tried her best to make me eat all vegetables, so one day she came up with these yummy vegetarian kabob’s, which I completely hogged upon and requested to be made again……N that’s when she tell’s me it’s Turnip :D…..So Here’s Her Recipe which till date never fail to surprise people n change them into Turnip Eaters !!!
Serving Suggestion: Serve Hot as an appetizer/snack with some fresh mint chutney OR Garden Salad
1 Medium Pot – for boiling the Turnips
1 Medium Lid – to cover the boiling pot
1 Medium nonstick – for frying onions
1 Large nonstick pan – for sautéing the kabobs
1 Large Plate – To hold 12 patties/kabobs
5 Large Raw Turnips – Peeled & Cut in Halves
2 Cups Water – For Boiling
1 Large Potato – Boiled n Grated
2 Large Onion – Finely Chopped – Optional – (Skip this Ingredient to make this a non-onion snack)
2 Tbsp Ginger – Finely Chopped
4 Tbsp Fresh Coriander – Finely Chopped
2 Green Chilies – Deseeded & Chopped
½ Cup Bread Crumbs – Store Bought OR Homemade
¼ Cup Oil – Any Flavorless Oil for Sautéing
1 Tbsp Whole Black Pepper – Crushed Slightly
5 Cloves – Crushed
3 Big Green Cardamoms – Remove Shell & Crush Seeds slightly
3 Big Black Cardamoms – Remove Shell & Crush Seeds slightly
1 Tsp Cinnamon Powder
1 Tsp Cumin Powder
1 Tsp Red Chili Powder
Salt – (As per your taste)
Tried Our Recipe – AWESOME!!!
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