Have you tried Dehradun’s Katlambe?
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01/6The lessser-known breakfast of Dehradun
When it comes to regional food, there is always something fascinating about the taste and texture that pleases our senses. Today, we will talk about one such regional food item that came to the city of Dehradun decades back and then became an integral part of the local breakfast menu. If you think Ellora’s Bakery of Dehradun is the only most-talked-about thing, then you need to go on the streets and try the dish called Katlambe. Sounds interesting? Scroll down to read more about it. (Image: Instagram/big.time.foodie)
02/6What is Katlambe?
It is a local breakfast snack and refers to a crispy flaky flatbread that looks very similar to bhatura and naan. (Instagram/just_food1947)
03/6History of Katlambe
As per online reports, it was initially brought in by Baloch people, and over a period of time, it became a part of the local cuisine of Dehradun. (Instagram/sociable_doongirl)
04/6What is the right way to enjoy it?
Traditionally, it is best served with chole, pickle, and vinegar onion. (Image: Instagram/golgolugolgappa)
05/6How is it different from bhatura?
While they might look similar at first glance, they are different in both texture and taste. Katlambe is crisp and crunchy, while bhature is not. Also, the dough of bhatura uses baking soda, while Katlambe doesn’t use any leavening agent; rather it uses rice flour for that perfect crunch. (Image: istock)
06/6How to make Katlambe at home
Mix 250 gms of refined flour and salt. Add ¼ cup oil to it and mix it well for 5-6 minutes. Now, add water and knead a soft dough and let it rest for half an hour. Divide the dough into small balls, roll out puris, and make sure they are thicker than roti but thinner than bhature. Sprinkle some rice flour and carom seeds over one sheet and then again apply oil on another sheet and stick it to the former. Repeat the process till you stick 7 sheets together. Now, dust the prepared 6-layered big sheet with flour and roll it into a big sheet. Cut long strips from the rolled sheet and brush oil over them again. Now, using a rolling pin, roll out thick single circular or elongated sheets and then deep fry them in oil, until they turn golden brown in colour. Serve hot with chole, onion, and pickle. (Image: istock)
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