In the cosmetics world where Eurocentric standards often rule, founder Priyanka Ganjoo (she/her) saw a golden opportunity to shake things up. Her adventure started in the fast-paced corporate beauty scene, where the clear lack of South Asian representation hit home for her. That’s where Kulfi comes in—named after the beloved South Asian ice cream, it’s a celebration of the colors, culture, and spirit of South Asia, all wrapped up in a makeup line. Priyanka kicked things off with Kajal Eyeliners, a staple in South Asian beauty, but with a twist—no more smudging, just vibrant hues for everyone to play with.

Kulfi isn’t only about gorgeous products, though; it’s a community affair. From featuring diverse South Asian models to co-creating products with fans, everyone’s part of the journey. The Nazar No More campaign is a perfect example—it started as a push against toxic beauty standards and has grown into a broader conversation about beauty and mental health, empowering folks to rock their look without worry (with a relaunch happening today!).

For AAPI Month, we’re introducing our latest series titled Have You Eaten Yet?, where different women share their fave cultural recipes in honor of food being the ultimate Asian love language. Priyanka’s go-to comfort food happens to be Keema Paratha, a spicy Indian flatbread that’s just ~chef’s kiss~. It’s full of flavor, beginner-friendly, and exactly what your taste buds need right now.

 

INGREDIENTS:

For the dough:
– 2 cups whole wheat flour
– ½ tsp salt
– 2 tbsp vegetable oil (and extra for frying)

For the filling:
– 2 tbsp vegetable oil
– ½ cup chopped onion
– 1 tsp ginger garlic paste
– 300 grams mutton mince
– 1 tsp coriander powder
– 1 tsp red chili powder
– ½ tsp turmeric powder
– ½ tsp garam masala powder
– ½ tsp roasted cumin powder
– 1 tbsp lime juice
– salt to taste
– 2 tbsp chopped coriander

DIRECTIONS:

For the dough:
1. With your fingers, mix whole wheat flour, salt, and 2 tbsp vegetable oil in a large bowl.
2. Add water little by little until the dough is soft. Then, knead the dough for 2-3 minutes until it’s smooth.
3. Cover the bowl with a kitchen towel and set aside for 20 minutes.For the filling:
1. Heat vegetable oil in a pan. Then, add chopped onion and fry until translucent.
2. Add ginger and garlic paste and fry for another minute. Add the mutton mince and fry on high heat for 3-4 minutes while stirring frequently.
3. Add coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and roasted cumin powder and mix.
4. Add 1 cup of water and cover the pan. Cook on low heat for 40-45 minutes. Then, cook the mutton on high heat until it’s completely dry.
5. Add lime juice and fresh coriander and mix. Remove the pan from heat and cool the filling completely.

For assembly:
1. Divide the dough into lemon-size balls. Dust the balls with dry flour and roll to make a 4-in. circle.
2. Keep 2 tbsp of mutton filling in the center and bring the ends together.
3. Dust with dry flour and roll the balls with very light hands to make a 5-6 in. circle.
4. Heat a griddle. Put the paratha on the griddle once hot. Flip the paratha after light brown spots appear on the bottom surface.
5. Then, apply oil on both sides. Fry both sides until brown spots appear, pressing with a flat ladle. Enjoy!