www.TastyMemories.net

Kheema Paratha (Ground Meat Stuffed Flatbread) Makes: 6 Paratha Preparation Time: 40 minutes Cooking Time: 40 to 45 minutes Ingredients: 1 pound ground turkey 1 teaspoon chili powder 1/4 teaspoon turmeric powder Salt to taste 1 tablespoon oil 5 cloves (about 1 tablespoon) garlic – crushed or finely chopped 1 tablespoon ginger – grated or finely chopped Black pepper to taste 1/2 cup cilantro – finely chopped 1/2 cup mint – finely chopped 1 Jalapeno or any green chili – finely chopped (adjust to taste) 1/2 cup red onion – finely chopped 6 frozen uncooked plain Paratha (I use, Kawan brand) – keep at room temperature in one layer for about 15 minutes before using Directions: Filling 1. Combine ground turkey with chili powder, turmeric powder, salt, mix well and keep aside. 2. Heat oil in a wide pan over high heat, and add garlic and ginger. Stir for few seconds and be careful not to let it burn. 3. Add ground turkey mixture and stir well to combine. Stir frequently and break up the meat with spatula to prevent big lumps. Continue to cook on high heat until the meat starts to brown. 4. Add black pepper at this point and make necessary adjustments according to taste. Stir for few more seconds and turn of the heat and remove pan from the heat. 5. Add chopped cilantro, mint and jalapeno and mix well to combine. 6. When the meat mixture is quite warm but not hot anymore, add the chopped onion and mix well. Let this mixture cool completely before warping in the Parathas. Wrapping and cooking the Parathas 1. On a smooth surface or countertop, place one Paratha and roll it out as thin as you can without breaking or tearing approximately about 11 inches in diameter. (I use the back of a round tray as surface for rolling the Parathas.) 2. Place about 1/2 cup of filling in the middle of the rolled Paratha and shape the filling into approximately 5 x 6 inch rectangle. 3. Fold over the bottom and top of the Paratha circle to the center. Fold over the sides to the center as well. You will end up with a rectangle shaped Paratha at this point. 4. Place the Paratha on a sheet of plastic that comes with the Paratha package, keep aside or in fridge while wrapping the remaining Parathas.

Page 1 of 2

www.TastyMemories.net 5. Heat a nonstick skillet over medium to medium low heat. Place one paratha, seam side down and cook for about 5 minutes in total flipping once or twice until both sides are golden brown in color and crispy. 6. Keep the cooked Paratha on a wire rack in a warm place. Continue to cook the rest of the Parathas and serve hot with wedges of lime and onion salad. Note: • You can also add an egg during the wrapping process. After placing the filling in the center, crack one egg open and lightly spread the egg with a fork over the filing. Wrap the Paratha as stated above and cook. • While cooking the Parathas, sometimes, I like to open up the top folds, and brown the inner side for few minutes and fold back to its shape so that it can thoroughly cook inside. • If frozen Paratha are too hard and breaks when you roll, leave it out few minutes longer for easier rolling. If they are out too long, it will be too soft, so put back in fridge or freezer to chill them a bit. You can lightly grease the work surface if Parathas are sticking or too soft.

Page 2 of 2