Katlama Recipe

Pakistan is the land of gluttons and spicy food lovers, and nothing says spicy better than a good ol’ tasty katlama recipe. This savory, hot and spicy flatbread is the Pakistani counterpart of the Italian pizza but our version is obviously the tastier and more flavorsome one. This tasty recipe is prevalent in the Punjab province of Pakistan especially in the ...
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Katlama Recipe

Pakistan is the land of gluttons and spicy food lovers, and nothing says spicy better than a good ol’ tasty katlama recipe. This savory, hot and spicy flatbread is the Pakistani counterpart of the Italian pizza but our version is obviously the tastier and more flavorsome one. This tasty recipe is prevalent in the Punjab province of Pakistan especially in the historic city of Lahore; it is served as a popular street snack. Many other spicy and tangy recipes like the peri peri chicken, the spicy tawa fish recipe, chicken qeema paratha recipe, mutton champ recipe and delectable Mutton Nihari Recipe can be found on the sooperchef.pk menu. For the preparation of a katlama, dough spiced with chili powder and garam masala is prepared which is then added with food colors, mostly red. This dough is then made into small balls which are sprinkled with washed urad daal (locally known as daal mash), coriander and dried pomegranate seeds. Prior to the deep frying process, the katlama is covered in a coating made with chickpea powder paste locally known as besan. In some cases, the katlama is made with a coating of minced meat inside or on the dough and then fried in oil. The vegetarian version of the katlama is primarily served on the eastern side of Lahore. You can download the complete preparation method of the katlama recipe in Urdu and English language from sooperchef.pk. You can also acquire assistance from our two-minute instant video guide that provides step by step guide for new chefs.
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Ingredients
- 1 cup Wheat Flour
- 1 cup Maida
- 2 tbsp Cooking Oil
- 1 cup Water
- 1 cup Gram Flour
- As per taste Salt
- 1 tbsp Red Chili Powder
- 1 tsp Cumin
- 1 tsp Coriander Powder
- 1 tbsp Kasoori Methi
- 2 tbsp Dal Mong
- 1 tbsp Pomegranate Seeds
Cooking Method
1- In a bowl, add wheat flour, maida, cooking oil, water and mix them, then keep in the refrigerator for 15 minutes
2- In another bowl, add gram flour, salt, red chili powder, cumin powder, coriander powder, kasoori methi and mix them, then prepare dough
3- Now, roll out the dough with rolling pin, then add prepared masala, dal mong, pomegranate seeds and let it fry.

Your tasty Lahori Katlama now ready to serve
Cooking Time: 20 minutes
Serve: 1

اجزا ء
– آٹا ایک کپ
– میدہ ایک کپ
– کھانے کا تیل دو کھانے کے چمچ
– پانی ایک کپ
– بیسن ایک کپ
– نمک حسبِ ذائقہ
– لال مرچ پاؤڈر ایک کھانے کا چمچ
– زیرہ ایک چائے کاچمچ
– دھنیا پاؤڈر ایک چائے کا چمچ
– قصوری میتھی ایک کھانے کا چمچ
– دال مونگ دو کھانے کے چمچ
– انار دانہ ایک کھانے کا چمچ

ترکیب
۔ایک باؤل میں آٹا لیں اور اس میں میدہ ،کھانے کا تیل اور پانی ڈا ل کر مکس کرلیں اور پندرہ منٹ کے لیے فریج میں رکھ دیں ۔
۔اب ایک باؤل میں بیسن لیں اور اس میں نمک،لال مرچ پاؤڈر ،زیرہ پاؤڈر ،دھنیا پاؤڈر ،قصوری میتھی ڈال کر مکس کر لیں اور پیڑا بنا لیں ۔
۔اب تیار کیے ہوئے پیڑے بیل لیں اور اس پر تیار کیا ہوا مصالحہ ،دال مونگ اور انار دانہ لگاکر فرائی کرلیں ۔
۔آپکا مزیدار لاہوری قتلمہ تیار ہے ۔
پکانے کا وقت : بیس منٹ
افراد: ایک عدد

  
  

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