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Time to Cook : ~60 mins


To make the dough for the parantha

  • 2 cups of wheat flour
  • 1 cup of warm water [as need]
  • 1 tsp Oil
  • 1/2 tsp Red Chilly powder
  • Salt required [mix in water]

To make the Kheema

  • Turkey (Or chicken)
  • Chopped Cilantro
  • 1 tsp Red Chilly powder ( as per required)
  • 1 tsp Garam Masala
  • 1/2 tsp Cumin
  • Ginger Garlic Paste
  • Salt
  • Oil

To make the salad/raita

  • Greek yogurt
  • Chat Masala
  • Red Chilly Powder
  • Chopped Cilantro



To make the kheema

  • Add Oil to the pan
  • Add Cumin, Chilly powder and Garam Masala
  • Add Ginger Garlic Paste
  • Add Salt and Turkey cook till its done
  • Add Chopped Cilantro and turn off
  • Keep it aside until it cools down

To make the stuffed Parantha

  • Make the Dough as you would make a Roti/Chapati Dough ( Mix all the ingredients and knead until the dough doesn’t stick to the walls of the bowl)
  • Cover the dough with a wet towel and keep it aside for 30 mins
  • Make a medium sized ball from part of the dough and stuff the Kheema (made previously ) in to the dough, make sure there is no liquid in the meat curry.
  • Roll it and flatten it using a rolling pin
  • Put it on the pan and bake it until the parantha is done (about 5 mins each side on high)

To make the Salad/Raita

  • Mix all the ingredients and keep it chilled.