To begin making the Shalgam Ke Kebab recipe, first make the chana dal powder. For this, add chana dal to a pan and on low heat roast it till you start to get a toasted smell (about 2-3 minutes); keep stirring frequently so it doesn’t burn. Take it off the heat and let it cool; once cool grind the dal to a powder in a food processor/ dry grinder. You can make a big batch of this and store in an airtight container.

Next, Cut each turnip into four pieces; add the turnip pieces to a pot of water and put to boil. Boil the turnips till cooked through and soft then drain and discard the water.

Wrap the turnips, 2-3 pieces at a time, in a muslin/cheesecloth; squeeze well to remove all excess liquids from the turnips.

Heat 2-3 tbsp of oil or ghee and fry the sliced onions to a golden brown; take out the onions with a slotted spoon and drain on paper towels. Grind together the cooked turnips and fried onions.

In a bowl, take the turnip and onion mixture, and add salt, chana dal powder, garam masala and red chili powder; mix well to combine. Taste for salt, add more if required.

Make balls and divide into equal portions. Flatten each ball (use slightly wet hands if required) to give the kebabs a smooth and even shape. Using 2-3 tablespoon of oil, fry the kebabs on low-medium heat till golden brown.

The Shalgam Ke Kebab recipe is now ready to be served with green chutney as a party appetizer or with masala chai as an evening snack