Faridabad Breakfast | Katlambe Aloo Chole is a special Sunday breakfast. The crisp Katlambe, Aloo , Chole is a super delicious breakfast combo.
We move on to the alphabet F in our Indian Street Food BreakfastJourney I have chosen to cook from Faridabad. Faridabad is a city in the Indian state of Haryana and a part of the Delhi NCR region. Though it falls into Haryana state, it is still considered a part of Delhi. It adjoins Delhi and is just about 25 km from it.
Sunday is a day when we like to laze and relax. It’s a day when you want to enjoy a lavish breakfast, something special. So, here is Special Sunday Breakfast that is sold on the streets of Faridabad. Katlame Aloo Chole.
Katlambe had been on my to-do list for a long time. I had bookmarked this video. It is a very popular street food of Dehradun, but now getting popular in Faridabad. I could have picked this for D, but Delhi is my home town and I was partial to it.
What is Katlambe?
Katlambe is a deep-fried flaky flatbread from the Punjab region. It is made from All-Purpose Flour or Maida. Ghee is smeared in between the layers of the rolled dough. A good Katlambe is crisp on the exterior and has a soft and flaky interior. you can see the different layers. It is quite similar to the Amritsari Kulcha, but Katlambe is fried.
How to make Faridabad Breakfast | Katlambe Aloo Chole?
Begin by soaking the Channa overnight. Soak for at least eight hours. Pressure cook and proceed to cook them. The Channa on the streets are fuss-free and do not have onion and garlic. Follow the No Onion No Garlic Chola Recipe or Ek Masale Wale Chole or Chatpate Chole.
You can boil the potatoes in another pressure cooker.
Kneading the Dough for Katlambe
Take a cup of maida, add 1/2 tsp salt, 1 tsp oil and knead to a soft dough. Cover and keep the dough aside for 30 minutes.
While the dough is resting prepare the Chole and Aloo.
Chop the boiled peeled potatoes into cubes. Sprinkle all the spices. Heat mustard oil and pour over the potatoes. Mix well.
Coming back to the dough, grease your hands and knead the dough to make it pliable. Divide the dough into 7 parts, making balls from each one.
Remove one ball, dust it with flour and roll it into a chapati. Remember we must keep the rest of the balls covered while we roll. Similarly, roll chapatis from all seven balls.
Layering the Chapatis
Next layer all chapatis, one on top of the other, applying oil and sprinkling rice flour in between layers.
Rolling the Katlambe
After all seven chapatis are layered, dust with flour and roll the layered chapati into a big circle. Apply oil all over it and cut into 2” wide strips. Now roll each strip, apply carom seeds on top and press it down to make a flat ball. Once again roll them to a disc and dust with flour as and when needed. Roll all the balls into a disc.
Frying the Katlambe
Heat oil, check the temperature of the oil. It should be medium hot.
Slide the rolled disc 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.
Similarly, fry all of them. Fry the Katlambe and place them in a strainer to drain excess oil.
Serving Suggestions for Faridabad Breakfast | Katlambe Aloo Chole
- Serve Katlambe with Chole and Aloo. On the streets, different stalls serve different pickles. These pickles are seasonal and change with the season.
- Green chillies and onions on the side are almost mandatory.
- Some vendors serve a potato sabzi or a potato pickle.
- At home, I serve Katlambe with Chole, Aloo ka Achar, Mirch ka Achar and Onions.
- You can enjoy a Katlambe with a hot cup of coffee or tea.
- You can also enjoy it with some pickles.
- Make a chat with the Katlambe, by adding yoghurt, chutneys and spices.
Katlambe stays good for 4-5 days. Make sure you store it in an airtight container.
Variety of Katlambe
The Kashmiri Katlum
The Kashmiri‘s call it Katlum, and serve it on Eid. The rolling method is slightly different, but more or less Katlum and Katlambe are the same.
The Lahori Katlama
The Pakistani Katlama | Qatlama is entirely different from the Peshawari or the Kashmiri ones. It is more like a deep-fried version of a spicy pizza.
A -Z Breakfast on Indian Streets
Faridabad Breakfast | Katlambe Aloo Chole
- Pan / Kadai / Wok
- Mixing Bowls
- 1 cup All-Purpose Flour / Maida
- 1 tbsp Oil + 2 tbsp Oil
- 1/2 tsp Salt
- 1/4 cup Rice Flour
- Oil to deep fry
- 4 Potatoes boiled
- 1/2 tsp Mustard powdered
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chily Powder
- 1/4 tsp Kashmiri Red Chilly Powder
- 1/4 tsp Dry Mango Powder
- 1/2 tsp Fennel Powder
- 1/8 tsp Black Salt
- Salt to taste
- 1 tbsp Mustard Oil
- Mix maida, oil and salt in a bowl. Mix well and crumble it. Now gradually add water and knead a soft dough. Grease the dough, cover and let it rest for 30 minutes.
- After 30 minutes, grease your hand and knead the dough again. Make it smooth and pliable.
- Divide the dough into seven parts and make balls.
- Remove one part and cover the rest. Roll this ball into a chapati. Dust with dry flour as and when required. Similarly, roll out the rest of the balls into chapatis.
- Now we will apply oil on the top surface of the chapati and sprinkle some rice flour over it.
- Next we shall place the second chapati over the first and repeat layering with oil and sprinkling rice flour.
- We shall repeat the process for all 7 chapatis.
- Now dust the prepared layered chapatis with flour. We will roll it into a big circle.
- Cut strips from the rolled sheet and brush oil over them. Roll the strips, add carom seeds at the top and press it.
- When they’re 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, it should be more than medium hot oil for frying Katlama. The flame should be medium.
- Chop the boiled peeled potatoes into cubes.
- Sprinkle all the spices.
- Heat mustard oil and pour over the potatoes. Mix well.