1 1/4 kg (2.2 lb) 9 oz Turnips (shalgam), quartered
1/4 cup (30 g) 1 oz Onions, finely sliced
Salt to taste
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Garam masala
2 tbsp (20 g) Roasted gram (chana), powdered
Vegetable oil for shallow-frying
1/4 cup (30 g) 1 oz Onions, finely sliced
Salt to taste
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Garam masala
2 tbsp (20 g) Roasted gram (chana), powdered
Vegetable oil for shallow-frying
method
1. Fry the onions in 1 tbsp oil till golden brown and crisp. Remove and grind coarsely.
2. Boil the turnips in water. When tender, take a few pieces of turnip at a time, wrap them in a muslin cloth and squeeze out as much liquid as possible.
3. Mash the turnips. Add salt, red chilli powder, garam masala, roasted gram powder, and ground onions. Mix and knead well.
4. Divide the mixture into 8 portions. Flatten and shape each into patties with wet palms.
5. Heat the oil on a griddle (tawa); shallow fry the patties till golden brown.
6. Serve hot with subz biryani
2. Boil the turnips in water. When tender, take a few pieces of turnip at a time, wrap them in a muslin cloth and squeeze out as much liquid as possible.
3. Mash the turnips. Add salt, red chilli powder, garam masala, roasted gram powder, and ground onions. Mix and knead well.
4. Divide the mixture into 8 portions. Flatten and shape each into patties with wet palms.
5. Heat the oil on a griddle (tawa); shallow fry the patties till golden brown.
6. Serve hot with subz biryani
serving amount
serves: 4
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