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Bhatura Recipe

How To Prepare Peshawari Katlama?

कतलम्बे रेसीपी – खास ट्रेडिशनल ब्रेकफास्ट । Katlambe Chole recipe | How to make Peshawari Katlama

 

Katlama is a popular dish from Punjab that has a flaky and crispy texture. Mostly Katlama, which is also known as Katlamaba, is served and enjoyed with Chole and pickle. It is delicious and healthy that you can have it for any meal of the day. The preparation requires general ingredients available in every kitchen.

So, follow the directions below along with images and prepare tasty and crispy Katlama.

Directions:

1. Mix 1/2 tsp of salt, 2 tsp of oil in 2 cups of maida.

2. Add water gradually and knead a soft dough.

3 Apply a little oil to your hand and knead the dough for 3-4 minutes.

4. Cover and rest the dough for 20 minutes to set.

5. Apply oil to your hands and knead the dough again after 20 minutes.

6. Break the dough into 14 small portions.

7. Roll 7 thin sheets of 5-6 inches in diameter.

8. Take a rolled out sheet and apply oil to it.

9. Sprinkle rice flour and carom seeds over the sheet.

10. Place another sheet over this sheet and apply oil, sprinkle dry flour, and carom seeds over it.

11. Do the same thing with the remaining 6 sheets till all of them stick together.

12. Dust the prepared sheet and roll out a big sheet.

13. Cut strips from the rolled sheet and brush oil over them.

14. Roll the strip and add carom seeds at the top.

15. Flatten it to give a peda-like shape and do the same with the remaining strips.

16. Pick one rolled strip and roll it into a thin sheet of 5-6 inches in diameter.

17. Fry the rolled sheet over medium-hot oil.

18. Press down the sheet with a spatula as soon as it comes up to the surface.

19. Flip the Katlama and fry till golden brown from both sides.

20. Katlambes are ready to be served.


How To Prepare Peshawari Katlama?
Author: 
Recipe type: Breakfast
Cuisine: Indian
 
Katlama is a popular dish from Punjab that has a flaky and crispy texture.
Ingredients
  • Refined Flour - 2 Cup (250 gms)
  • Salt - ½ tsp
  • Oil - 2 tsp
  • Oil for Frying
Instructions
  1. Mix ½ tsp of salt, 2 tsp of oil in 2 cups of maida.
  2. Add water gradually and knead a soft dough.
  3. Apply a little oil to your hand and knead the dough for 3-4 minutes.
  4. Cover and rest the dough for 20 minutes to set.
  5. Apply oil to your hands and knead the dough again after 20 minutes.
  6. Break the dough into 14 small portions.
  7. Roll 7 thin sheets of 5-6 inches in diameter.
  8. Take a rolled out sheet and apply oil to it.
  9. Sprinkle rice flour and carom seeds over the sheet.
  10. Place another sheet over this sheet and apply oil, sprinkle dry flour, and carom seeds over it.
  11. Do the same thing with the remaining 6 sheets till all of them stick together.
  12. Dust the prepared sheet and roll out a big sheet.
  13. Cut strips from the rolled sheet and brush oil over them.
  14. Roll the strip and add carom seeds at the top.
  15. Flatten it to give a peda-like shape and do the same with the remaining strips.
  16. Pick one rolled strip and roll it into a thin sheet of 5-6 inches in diameter.
  17. Fry the rolled sheet over medium-hot oil.
  18. Press down the sheet with a spatula as soon as it comes up to the surface.
  19. Flip the Katlama and fry till golden brown from both sides.
  20. Katlambes are ready to be served.

 

 

 

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