It’s Sunday once more, that means, it is time to get set together with your culinary arsenal to create one thing new in your kitchen. If you’re a foodie like us, then cooking is therapeutic for you too. The satisfaction of seeing a wonderfully ready dish is tough to explain. Hence, we’re in fixed seek for distinctive recipes that we will strive our fingers on. This weekend, we’ll take you thru the streets of Lahore and introduce a well-liked street food named Katlama. To put it merely, katlama is a deep-fried paratha, with a spicy besan coating on the highest.

Where Is Katlama From?

Katlama, historically known as Qatlma, is a deep-fried paratha that finds its origin in a Peshawari kitchen. For the unversed, Peshawar is a province in Pakistan, identified for its wealthy culinary heritage. If you delve in deep, you’d discover the meals right here has diversified flavours which can be identified to have advanced over time below myriad influences.
What appears fascinating is, you’d discover a Mughlai affect within the meals of Peshawar area, putting a chord with us with some distinguished flavours and aroma. In truth, you could find fairly similarities between the meals tradition of Purani Dilli and Peshawar, when it comes to utilization of spices and different substances.
Also Read: 5 Of The Most Rich And Robust Lahori Recipes That You Must Try

Peshawari-Style Fried Paratha Recipe: How To Make Katlama:  

If you may have explored parathe wali gali, then you recognize the style of fried parathas already. Much like these Old Delhi-style parathas, right here, you must put together a dough, unfold a spicy besan batter on the highest and deep fry. Some folks additionally add sprouted moong dal for an added layer of texture and crunch. But to begin with, we considered conserving it easy.
To make katlama, you must first knead a delicate dough with maida, salt, oil and water. Some folks change oil with butter and add some milk for added softness. While you let the dough relaxation, put together a masala paste with besan, ginger, garlic, chilli, cumin powder and varied different spices. You can customise the masalas as per your palate.
Also Read: Lahori Chicken Hareesa: A Delectable Chicken Kebab Curry From Lahori Cuisine (Recipe Inside)
Now, minimize a roundel from the dough, roll it flat, unfold the paste on the highest and deep fry till it turns golden in color. Some folks, put together a lachha paratha with dough and add the stuffing on the centre. Click here for the recipe.
Katlama is normally served with tomato chutney or pickle. We tried it with garlic achar and beloved the mixture completely. If you need to strive it too, click on here for the garlic achar recipe. 

Prepare Peshawari Kalama this weekend and deal with your loved ones and mates with one thing distinctive and scrumptious. Happy Weekend, everybody! 

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it when it comes to meals, folks or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and film could make her day.