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