Katlama

Name: Katlama
Cuisine: Indian
Ingredients: 2 cups wheat flour (atta); 1/4 cup pure ghee; 2 tsp carrom seeds (ajwain); to taste Salt; Little dry wheat flour for dusting; as needed Oil for frying; As needed Water to make dough

Maninder Kaur Bawa. @waheguru1

Mohali Punjab.

#masterchef
#post2
Katlama is a crispy, flaky deep fried Parantha or roti made mixing refined flour and wheat flour.It is made plain or spicy.
Most of the sweet mart chops make Katlama's only on Baisakhi day.

I have made plain Katlama using little salt and carrom seeds with wheat flour.

Maninder Kaur Bawa. @waheguru1

Mohali Punjab.

I have made plain Katlama using little salt and carrom seeds with wheat flour.

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Ingredients

2 cupswheat flour (atta)
1/4 cuppure ghee
2 tspcarrom seeds (ajwain)
to tasteSalt
Little dry wheat flour for dusting
as neededOil for frying
As neededWater to make dough

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Steps

1

Make soft dough using water.keep aside for some time.
2

Make 7 medium dough balls all of same size. Roll into 7 medium same sized rotis.
3

Take one roti.Apply little ghee on it, sprinkle 1/2 pinch salt,1/2 pinch carrom seeds, and dust 1 pinch of wheat flour over it. Cover it with another roti.Repeat the same process on the plain side of the roti again.
4

Keep layering repeating the same process with all the rotis.
5

Now cut the layered roti,s into thick strips.Roll the strips in balls again. Flatten them with the palm of your hand. Now using a rolling pin roll them in rotis again.
6

Heat oil in a wok,deep fry all the rotis in hot oil till brown on both sides. Crispy Flaky Katlama's are ready to serve.
7

Katlama's can be served with Chole or Dal makhani.

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Cooksnaps

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Maninder Kaur Bawa. @waheguru1

on April 11, 2019 16:58

Mohali Punjab.

I'm passionate about cooking, mainly Indian cuisine.I was a home chef in Mumbai @flavours home cooked food and desserts. and with Gorb(zee living foodz).