Wednesday, February 3, 2010

Turnip (Shaljam) Kababs


• Turnips (shaljam) 1 kg
• Gram lentils (boiled) 1/2 cup
• Garlic cloves 6
• Ginger small piece 1
• Red chilies 6
• Black pepper corns (whole) 6
• Coriander seeds 1/2 tsp
• Salt to taste
• Corn flour 2 tbsp
• Bread slices 2
• Egg (beaten) 1
• Cooking oil 1 cup

• For stuffing:
• Fresh mint (leaves separated and finely chopped) 1 bunch
• Ginger (sliced) 1 small piece
• Fresh coriander (finely chopped) 1 bunch
• Green chilies finely chopped 2
• Onion (small size, cut into small pieces) 1

1. Wash, peel and boil the turnips.
2. When they become soft, drain all the water and mash them to a fine paste, to ensure that there is no water left in the turnips, place them in a sieve and press firmly so that the water drains completely.
3. In 2 cups of water, boil the lentils with all the spices.
4. When it dries, remove from heat and leave to cool.
5. Grind the mixture in a food processor to a smooth paste.
6. Mix with turnips and knead.
7. Add beaten egg, corn flour and bread slices to the mixture and knead once again.
8. Stuffing:
9. Mix together the mint, coriander leaves, green chilies, onion and ginger.
10. Wet your palms and place the turnip mixture in the center of your palm, shape it into a small ball.
11. Indent the center with your thumb and press a little of the stuffing mixture into it.
12. Fold the sides over carefully and reshape into a smooth flat shape.
13. Repeat with remaining mixture. Fry in pan on low heat with very little oil.

0 comments to “Turnip (Shaljam) Kababs”

Post a Comment


Pak Foods Copyright © 2011