Shalgam (Turnip) Kebabs

Fry sliced onions in 1 tablespoon oil till golden brown and crisp.

Grind coarsely. Boil turnips in water.

When cooked discard the water.

Taking a few pieces of turnips at a time, wrap them in muslin and squeeze out as much liquid as possible.

Discard the liquid. Mash turnips finely.

Add salt, red chillies, all-spice, gram powder and ground onions.

Mix and knead well. Divide mixture into 8 equal parts.

Flatten and shape into patty rounds with wet palms.

Shallow fry on a griddle pan till golden brown.

Re-fry for a minute and serve hot with biryani or pulao.