1. White turnips (shaljam) – 1/2 kg
2. Egg – 1
3. Gram split lentil – 1/2 cup
4. Mint – 1 bunch chopped
5. Whole red chilies – 6
6. Fresh coriander – 1 bunch chopped
7. Black pepper – 8
8. Green chillies – 4 chopped
9. Cloves – 3
10. Ginger – 1 tbsp chopped
11. White cumin seeds – 1 tsp
12. Bread slices – 3 crushed
13. Black cumin seeds – 1 tsp
14. Oil – for frying
15. Dry coriander seeds – 1/2 tbsp
16. Garlic cloves – 6
17. Onion – 2 thinly slices
18. Garam masala powder – 1/2 tsp
19. Ginger – 1 inch slice
20. Salt – to taste

Take a pan, add lentils, 2 glasses of water, ginger garlic, dry coriander, garam masala, red chili, black cumin seeds, white cumin seeds and salt, cook on low heat until lentil is tender and water dries. Let it cool down for 5 minutes and grind in chopper. Boil turnips in water and make a paste, strain water completely. Now add turnip paste in lentil, add bread slices, mint, fresh coriander, onion, ginger chopped and egg, mix well. Leave for some time, then make round kebabs and shallow fry in oil until golden brown. Serve with tamarind sauce and chapattis.