Turkey Paratha Pockets
You can use store-bought paratha (flatbread) to make this recipe in a pinch. The keema (filling) is a delicious way to incorporate ground turkey into your diet. Special thanks to Raj Thandi at Pink Chai Media for creating this recipes for BC Turkey!
Ingredients
- 6 parathas parathas
- ¼ cup onions, diced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- ½ green chile, minced
- 1 lb ground BC turkey
- ½ tsp salt
- 1.2 tsp black pepper
- 1 tbsp coriander
- ½ tbsp cumin
- 1 tsp anardana (pomegranate) powder
- 2 tsp garam masala
- 6 pieces thinly sliced cheese
- 3 eggs, cooked into a thin, flat omelet
Instructions
- Saute onions in a non-stick pan until translucent. Add garlic, ginger, and green chiles. Saute for 2 minutes.
- Add spices to pan and saute until fragrant.
- Add ground turkey to pan with the onion and spice mixture. Cook until the meat is no longer pink and thoroughly cooked. Remove from pan and place in bowl.
- In the same pan, cook your eggs into a thin, flat omelet. Don't worry about getting the omelet perfect as it will be tucked away in the paratha pocket.
- To assemble the pockets, lay one out paratha on counter top. Roll out so the edges are thinner before folding and cooking.
- Place one square of thinly sliced cheese in the middle of the paratha. Top with 1/6 of the turkey mixture and 1/6 of the omelet.
- Fold opposing ends into the middle. Repeat with other sides so the paratha pocket is completely closed.
- Cook paratha pocket in frying pan until golden brown. Be sure to cook both the top, bottom, and all four sides.