Katlambe Chole- Dehradun's Famous Breakfast That Has Gone Viral
Dehradun, the capital of Uttarakhand is known for its peaceful settings among the hills, but is also the perfect place to immerse yourself in North Indian cuisine. While in Dehradun there are some typical meals everyone talks about. Whether its hot Maggi while overlooking the mountains, or stocking up at one of the storied bakeries, there are many delicious meals to be explored, and one of the most popular is the breakfast dish of Katlambe Chole.
Recently, this simple pairing of a flatbread and hot chole has been all over social media as people indulge in this perfect breakfast pairing, Katlambe is a bread, made from maida and deep fried so that its both dense and flaky, somewhat like the cross between a naan and a bhature. It was brought to Uttarakhand by the Baloch people and has since become a staple of the cuisine.
It’s considered one of the oldest street foods in the city, and there are places like Mama Ji Katlambe Waale in Moti Bazaar who have been serving the dish for generations. Along with spicy chole, achaar and onions, this dish makes for a tasty hot breakfast with a uniquely Dehradun history.
Katlambe Recipe
Ingredients
- Refined Flour (Maida) - 2 cups (250 grams)
- Salt - 1/2 teaspoon
- Oil - 2 teaspoons
- Additional Oil for Frying
Method
- In a bowl, combine 2 cups of refined flour with 1/2 teaspoon of salt and 2 teaspoons of oil. Mix thoroughly.
- Gradually add water to the flour mixture, kneading to form a soft dough.
- Once the dough is formed, apply a small amount of oil to your hands and knead the dough for 3-4 minutes.
- Cover the dough and let it rest for 20 minutes.
- After resting, knead the dough again, applying oil to your hands as needed.
- Divide the dough into 14 small portions and cover them.
- Take one portion and shape it into a round ball (like a peda).
- Dust the dough ball with dry flour and roll it out into a thin sheet, approximately 5-6 inches in diameter. Repeat to roll out 7 sheets.
- Take one rolled sheet, apply a layer of oil, sprinkle with rice flour and carom seeds, and layer another sheet on top. Repeat this process until you have six layers.
- Dust the layered sheet with flour and roll it into a large sheet.
- Cut the rolled sheet into strips, brush each strip with oil, and sprinkle carom seeds on top. Roll the strips and press them into peda-like shapes.
- Keep the prepared dough portions covered in a bowl.
- Take one portion and roll it into a thin sheet, 5-6 inches in diameter.
- Heat the oil until it is slightly hotter than medium. The flame should be at medium heat.
- Slide the rolled dough sheet into the oil and press it down with a spatula as it rises to the surface.
- Fry the Katlambe until golden brown on both sides, which will take approximately 1.5 to 3 minutes per piece.
- The Katlambe is now ready to serve. Serve hot with chole, aloo tomato chutney, or pickle.
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