1.Prepare instant mashed potatoes as directed. CCP: Hold hot at 135°F or higher.
2. Heat a large braising pan over medium-high heat. Add the vegetable oil and yellow onions. Cook the onions, stirring occasionally, until softened and slightly browned. Stir in the garam masala spice blend, turmeric, salt, and cayenne pepper, and cook for about 30 seconds to bring out the flavors of the spices. Add the chicken and frozen peas. Continue to cook, stirring occasionally, for about 5 minutes. Do not overcook. Stir in the fresh chopped cilantro.
CCP: Cook to a minimum internal temperature of 135°F.
3. Transfer the chicken mixture to steamtable pans and hold hot until service. CCP: Hold hot at 135°F or higher.
4. To make the raita (cucumber yogurt sauce), combine the yogurt, diced cucumber, cilantro, cumin, garlic powder, and cayenne pepper, and mix thoroughly. Portion the raita into 2-ounce portion cups. Chill until service. CCP: Hold cold at 41°F or below.
5. Assemble each flatbread just before service. To assemble, place 1 flatbread into a serving container. Using a #8 scoop, portion ½ cup of the mashed potatoes into the center of the flatbread. Press the back of the scoop into the mound of potatoes to make a well. Use a #8 scoop to portion ½ cup of the chicken mixture into the well in the mashed potatoes. Serve each flatbread with a 2-ounce portion of raita.
1 filled flatbread with 2 ounces raita
1 serving provides: 2 ounces meat/meat alternate, 2 ounce equivalents grains, ½ cup starchy vegetable, ¼ cup additional vegetable
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