I first ate Shalgam ki Tikki some weeks ago at K3 restaurant of The 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