Katlamba Recipe | How To Prepare Peshawari Katlama?
Katlama (aka Katlamba) is flaky and crispy bread prepared in Punjab and served with Chole, aloo tomato chutney, or pickle. It's easy to prepare and requires only must-have ingredients at home. So, let's get started.
Ingredients for Katlama Recipe
Refined Flour - 2 Cup (250 gms)
Salt - 1/2 tsp
Oil - 2 tsp
Oil for Frying
How To Prepare Peshawari Katlama?
Take 2 cups of maida in a bowl. Add 1/2 tsp of salt, 2 tsp of oil to the maida and mix well. Pour water gradually into the flour and prepare a soft dough.
When the dough is ready, apply a little oil to your hand and knead the dough for 3-4 minutes. Cover and rest the dough for 20 minutes to set.
After 20 minutes, knead the dough again after applying oil to your hands. Break the dough into 14 small portions and cover them. Pick a dough and make it round like Peda.
Wrap the dough with dry maida and roll it into a thin sheet of 5-6 inches in diameter. Similarly, roll out 7 sheets.
Take a rolled sheet and apply oil to it. Sprinkle rice flour and carom seeds and spread it all over the sheet. Place or stick another sheet over this one and do the same with it till you get 6 layers.
Dust the prepared sheet with flour as we have to roll it into a big sheet. Cut strips from the rolled sheet and brush oil over them. Roll the strips, add carom seeds at the top and press it to give a peda-like shape.
When the Lois (rolled strips) are ready, keep them covered in a bowl. Pick one and roll it into a thin sheet of 5-6 inches in diameter.
Check the oil temperature, we need a little more than medium hot oil for frying Katlama. The flame would be medium too.
Slide the dough sheet in the oil and press it down with a spatula as soon as it comes up to the surface. Fry Katlama till golden brown from both sides. Each Katlama will take 1.5 to 3 minutes to fry up.
Katlambes are ready to be served. Serve them hot with chole, aloo tomato chutney, or pickle.
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