This is one of my favorite ground turkey dishes. Kathi is a type of street-food originating from Kolkata, India. Its original form was a kathi kabab enclosed in a paratha – an unleavened bread made with layers of dough and ghee or cooking oil. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll.
Little red Thai chilies make this dish come alive. The heat of chili peppers mixes well with Garam Masala, a traditional Indian blend of ground spices that include peppers, cloves, cinnamon, cumin and cardamom, to fully flavor the turkey. I make my version for medium heat but can easily see scaling it to higher heat for the right group of people. Potato and peas provide a nice balance to the spice and extends this dish as stand-alone if you choose not have a wrapper at all. It’s an easy one-skillet dish that is perfect for weeknights. If you like less heat, you can tone it down by serving yogurt with it or using fewer Thai chili peppers.
Rather than making the traditional Indian flatbread, Roti, I go on a limb and mix ethnicities, serving the filling in corn tortillas. Yes, corn tortillas. May sound odd, but they’re pre-made, fat-free and gluten-free, making this Indian-Mexican mix a flavorful, healthier version. If you prefer to keep the dish authentically Indian, you can also use store-bought Naan as a substitute or make your own wrapping using this Roti recipe.
Turkey Kathi Roll
1.5 pounds ground dark meat turkey
3 tablespoons canola or safflower oil
1 large onion chopped
1 ½ tablespoons ground turmeric
1 ½ tablespoons garam masala
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon Kosher salt
2 gloves of garlic, minced
1 inch piece of ginger peeled and sliced
5 Thai chilies
½ cup chicken broth
1 cup peeled, boiled russet potatoes – about ¾ of a potato
1 cup of frozen green peas – defrosted
½ cup chopped cilantro
Ground black peppercorns to taste
12 corn tortillas
Boil peeled potato until soft, and fork through to separate into small pieces. In a skillet over medium flame, heat the oil and add onion, garlic, ginger, turmeric, garam masala, cumin, chili powder, and chilies and sauté until the onion is soft. Add ground turkey to skillet and mix through to brown. Then add potato, peas and chicken broth to skillet. Mix through, cover and cook for 10 minutes. Add cilantro and mix through. Discard ginger. Warm tortillas, naan or roti to serve.