Ingredients

2 tablespoons ghee or vegetable oil

1/4 cup chopped shallots

1 teaspoon garam masala

1 garlic clove, grated

1 (1-inch) piece ginger, grated

4 ounces ground beef, lamb, chicken or turkey

1/2 teaspoon kosher salt (such as Diamond Crystal)

1/4 teaspoon ground black pepper

2 tablespoons all-purpose flour, for sprinkling

4 (7- to 9-inch) paratha, roti or Taiwanese green onion pancakes (fresh or frozen, defrosted if frozen)

1/2 cup thinly sliced green or red cabbage

1/4 cup chopped plum tomatoes

1/4 cup chopped shallots

1/4 cup chopped cilantro leaves and tender stems

4 eggs

3 ounces spreadable cheese, such as Laughing Cow (4 wedges), at room temperature (optional)

4 1/2 teaspoons ghee or vegetable oil

Ketchup, for serving

Hot pepper sauce (homemade or store-bought), for serving

Instructions

Step 1: Prepare the filling by heating the ghee or oil in a medium skillet over medium-high heat. Add the chopped shallots and cook until just tender, about 1 minute. Stir in garam masala, grated garlic, and ginger, cooking until fragrant, about 1 minute.

Step 2: Add the ground meat, stirring frequently to coat it with the spices and aromatics, and cook until fully done, 3 to 4 minutes. Season with salt and black pepper. Remove from heat and transfer to a bowl to cool completely. You should have about 1 1/2 cups of filling. Refrigerate if not using immediately, up to 3 days.

Step 3: Line a baking sheet or large plate with parchment paper and sprinkle with flour. Combine the cabbage, tomatoes, additional shallots, cilantro, and cracked eggs with the cooled filling, stirring gently to mix.

Step 4: Place one paratha on the prepared surface. Spoon 1 cup of filling into the center, leaving a 1-inch border around the edges. If using, top with pieces of spreadable cheese.

Step 5: Fold the edges of the paratha inward about 1/2 inch over the filling, repeating on all four sides until you form a square without breaking the dough.

Step 6: Heat 1 1/2 teaspoons of ghee or oil in a small nonstick skillet over medium heat. Slide the folded paratha onto the skillet using the parchment paper. Cook until the bottom is light golden brown, about 3 to 4 minutes.

Step 7: Carefully flip the pizza with a wide spatula to brown the other side and set the filling, about 3 to 4 minutes more. Transfer to a serving plate. Repeat with remaining parathas, adding 1 teaspoon oil to the skillet for each additional pizza.

Step 8: To serve, flip each pizza so the browned side faces down. Cut into nine squares by slicing in two rows and then two columns, like tic-tac-toe. Serve immediately with ketchup and hot pepper sauce.

Tips & Variations

Use ground chicken or turkey for a lighter version, or lamb for a richer flavor.

If parathas are not available, substitute with large flour tortillas or homemade flatbreads.

For extra heat, add finely chopped fresh chili or a pinch of cayenne to the filling.

Try different cheeses like mozzarella or feta if spreadable cheese is unavailable.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be prepared and refrigerated for up to 3 days before assembling the pizzas.