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.