Prep-ahead Turkey appetizer to knock your socks off {Keema Pao Recipe}

I love food. I love feeding people even more, and when the food is nourishing and delicious, isn’t that the best combination? Recently I shared with you an Indian family classic with my Canadian twist – Turkey Keema Matar {ground turkey curry with peas}. My kids love it but the best part of the recipe – it freezes so well that I regularly make a double batch and use the leftovers for this delicious appetizer – Turkey Keema Pao. 

Keema Pao literally means ground meat with bread. Portable and homey, this is classic street food available on carts and kiosks around western India. In India, this dish is made mostly with mutton but I put my very own Canadian twist on it – turkey. Using ground turkey lifts this dish up from its classic roots to one that’s more nutritious and still warm and delicious. 

Turkey Keema Pao recipe: classic Indian Street Fare

Not fancy but rustic, homely and eaten on the go but the flavours will knock your socks off – did I say that already? It’s holiday season and I love having friends and family over. Gathering together over delicious food is just better, isn’t it? Turkey Keema Matar is a standard feature on my party menu- it’s easy, delicious and showcases a very Canadian ingredient, Turkey. And I feel good knowing that the people around my dining table are enjoying food that tastes good and is good for them.

I usually make a double batch and transform the leftovers into appetizer-sized sliders for a later get-together. Sliders are easier to assemble and graze on as guests linger and chat. But you can easily make this recipe with more keema and use regular sized buns – like Indian-inspired sloppy joes.

Prep-Ahead appetizer – Turkey Keema Pao

The recipe is simple and it starts with Turkey Keema Matar. Double the ingredients and transform the leftovers into appetizer-sized sliders for a later get-together. Sliders are easier to assemble and graze on as guests linger but you can easily make this recipe with more keema and use regular sized buns – likeIndian-inspired sloppy joes.

Real Life Kitchen Hacks

Freeze the leftovers from the Keema Matar recipe and thaw the night before. Heat it through before you make the buns. Sprinkle garam masala right at the very end.

Prep sliced onions, radishes, green chillies, slices of lime and chopped coriander.

Slice slider-sized buns, a scoop of the keema matar and top with the veggies of your choice, lime juice and a green chilli on the side…if you can take the heat.

Find a dish that can fit a number of buns at a time. Assemble them and brush with chilli oil or butter. Grill for a few minutes before serving.

The last tip really cuts down on time spent in the kitchen when you should be out there with your guests having fun. 

Disclaimer: I have been compensated by CANADIAN Turkey as part of their #TryTurkeyToday campaign to share with you my fondness for this very Canadian ingredient. As always the narrative and opinion is mine.

Turkey Keema Pao – sliders with an Indian twist

Print Recipe

Course Appetizer

Cuisine Indian

Keyword grilled appetizer, holiday snacks, make-ahead appetizers, turkey sliders

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 4

Author Puneeta

Ingredients

• 1 cup cooked keema matar
• 4 slider buns sliced
• A few sliced onions rings
• Chopped coriander
• Sliced lime wedges
• 2 tbsp olive oil with a tsp of red chilli peppers

Instructions

• Assemble the slider buns with one scoop of ground turkey each
  
• Top with the veggies of your choice

  Brush with chilli oil and grill for 5 mins
• Serve warm.