Shalgam ki Tikki (Spiced Turnip Cakes)
I first ate Shalgam ki Tikki some weeks ago at K3 restaurant of JW Marriott, Aerocity Delhi. They had it in at their Indian tawa counter and I was very amused by it, the flavours were so clean and clear and while eating me and Neha both decided that we must make it once we go back to Bangalore.
Shalgam ki Tikki or Shalgam ke kabab, is essentially a traditional UP kabad recipe which is usually made as a change to using potato as the main base of the tikki. It is also much healthier option that potato since you are cutting down on carbs a lot. I even find the flavour much more intense as turnip brings its own sharpness to the kabab, adding a great depth of character. Fairly simple to make, another excellent thing about this tikki is that you don't really need a binder for it. Turnip holds itself pretty well as long as you just shallow fry it.
So don't wait to long, take my word for it and make it. I promise you will be making it again sooner than you planned
Shalgam Ki Tikki (Shalgam ke Kabab)
- Boil turnip in enough water till soft, you can do this in open kadhai or pressure cooker. If boiling in kadhai, boil till tender and drain the water. If boiling in pressure cooker, cook till one whistle and let the steam escape. Drain the water.
- Once the boiled turnip is cool, squeeze out as much water as you can from the turnip and then mash it using a potato masher
- In the mashed turning, mix ginger garlic paste and all the dry spices. Mix well.
- Distribute the dough in 8 balls and flatten while smoothing the edges in round or oval shape.
- Heat gheee or oil for shallow frying in a cast iron pan and cook the kababs on low heat on both sides till browned
- Serve with chutney or ketchup. Makes an excellent accompaniment to cocktails and beer apart from being a great tea time snack and snack box option as well
Check out Neha's lovely pictures and recipe for the same here