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Pakistani Bread – Recipes for Katlama – By Vahchef @ vahrehvah.com

Byamazingfoodstv


“Katlama is a typical traditional Lahori snack usually avaiable in festival season. Katlama (pori base prepared with May’da i.e white flour) topped with Basin (gram flour) mixed with herbs and spices, and fried in oil.

Ingredients:
Whole wheat flour 1cup
All purpose flour ½ cup
Green moong daal 1 cup
Amchur powder 1 ½ ts
Carom seeds ½ ts
Coriander seeds 1 ts
Salt
Chilly paste 1 tb
Coriander chopped 1 b
Chickpea flour ½ cup
Oil for deep fry

Directions:
Take bowl add green moong daal (soaked in the water and make a coarse paste), amchur powder, carom seeds (ajwain), coriander seeds, salt, chilly paste, chopped coriander, chickpea flour and water mix this like not too thick, not too thin, keep it aside.

Take a bowl add wheat flour, all purpose flour, salt, oil, water, make a soft dough, rest it for 15 minutes, then roll this like thin sheet and spread the masala on top of this and deep fry them.

Serve this with curd.

you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods “Reach vahrehvah at –
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34 Comments

  18. Thanks a lot my brother for such a nice recipe . I am from Lahore I live in Canada. Today I made katlama for the first time I followed all your instructions and it was awesome, everyone loved it.There are many katlama recipes on YouTube but your recipe is the best .

  30. qutlama is amazing! your video took me back home. thank you for that 🙂 But isn't called qatlama because it is a foot long, qatlama isn't a punjabi name at all :), the very same bread with slightly different spice mixture exists all the way to central asia and is called 'qutluma'. (even foot long in both punjabi and urdu would be 'qadlamba' and not 'qatlama')
     
    Also it is mostly it is made with minced qeema or minced meat added to the besan mixture and then fried, not just the besan mixture though that kind also exists. the more north in Pakistan you go, the more qatlama becomes purely topped with meat (without besan).

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