Katlambe Recipe
Chips and NachosFlaky, super crispy bread. Enjoy it with Chole, aloo tomato sbzi, chutney or pickle.
Recipe Category:
Chips & Nachos
Recipe Cuisine:
Indian
Total Time (Minutes):
45
Servings:
4
Ingredients:
- Refined Flour - 2 Cup
- Salt - 1/2 tsp
- Oil - 2 tsp
- Oil for Frying
Instructions:
- Mix maida & salt in a big bowl. Add oil to the maida and mix well. Crumble it. Pour water gradually into the flour and prepare a soft dough.
- Apply a little oil to your hand and knead dough well again. Let dough rest for 15 to 20 minutes.
- After 20 minutes, knead the dough again after applying oil to your hands. Break the dough into 14 small portions and cover them. Pick a dough and make it round like Peda.
- Wrap the dough with dry maida and roll it into a thin sheet of 5-6 inches in diameter. Similarly, roll out 7 sheets.
- Take a rolled sheet and apply oil to it. Sprinkle rice flour and carom seeds and spread it all over the sheet. Place or stick another sheet over this one and do the same with it till you get 6 layers
- Dust the prepared sheet with flour as we have to roll it into a big sheet. Cut strips from the rolled sheet and brush oil over them. Roll the strips, add carom seeds at the top and press it to give a peda-like shape.
- When the Lois (rolled strips) are ready, keep them covered in a bowl. Pick one and roll it into a thin sheet of 5-6 inches in diameter.
- Check the oil temperature, we need a little more than medium hot oil for frying Katlama. The flame would be medium too.
- Slide the dough sheet in the oil and press it down with a spatula as soon as it comes up to the surface.
- Fry Katlama till golden brown from both sides. Each Katlama will take 2 to 3 minutes to fry.