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Pakistani Bread Recipes For Katlama

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Pakistani Bread Recipes For Katlama Recipe, How To Make Pakistani Bread Recipes For Katlama Recipe

Katlama is a typical traditional Lahori snack usually available in festival season. Katlama topped with Basin.

Pakistani cuisine is the lesser-known meals of the sub-continent and it is full of custom, packed with wonderful and various recipes. Pakistani delicacies are much like North Indian food, but includes recognizable Central Asian and Middle Eastern affects and it is much more meat-oriented. The combination of Mughlai dishes is regarded as the well-known dishes seen in most Pakistani restaurants.

 

Within Pakistan, delicacies... Read More..

About Recipe

How to make Pakistani Bread Recipes for Katlama

(14 ratings)
46 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Pakistani Bread Recipes for Katlama
Author : Vahchef
Main Ingredient : Wheat flour
Servings : 4 persons
Published date : March 16, 2019


Ingredients used in Pakistani Bread Recipes for Katlama
• Chilly paste - 1 tablespoon.
• Salt - to taste.
• Coriander seeds(crushed) - 1 tablespoon.
• Carom seeds - 1 tea spoon.
• Amchur powder - 1 tablespoon.
• Green moong daal - 1/2 cup.
• All purpose flour - 1/2 cup.
• Whole wheat flour - 1 cup.
• Coriander leaves(chopped) - 2 tablespoons.
• Chickpea flour - 1/2 cup.
• Oil - to fry.
Method:
  • In abowl add green moong dal (soaked in the water and make a coarse paste), amchur powder, carom seeds (ajwain), coriander seeds, salt, chili paste, chopped coriander leaves, chickpea flour and water mix this like not too thick, not too thin, keep it aside.
  • In a bowl add wheat flour, all-purpose flour, salt, oil, water, make a soft dough, rest it for 15 minutes, then roll this like a thin sheet and spread the masala on top of this and deep fry them.





Cooking with images





Articles


Pakistani cuisine is the lesser-known meals of the sub-continent and it is full of custom, packed with wonderful and various recipes. Pakistani delicacies are much like North Indian food, but includes recognizable Central Asian and Middle Eastern affects and it is much more meat-oriented. The combination of Mughlai dishes is regarded as the well-known dishes seen in most Pakistani restaurants.

 

Within Pakistan, delicacies differ a lot in different regions, highlighting the nation's cultural and ethnic diversity. the renowned Haleem, a blend of pulses, meat and spices that's cooked for approximately seven or eight hours. Pakistanis refer ‘Haleem, King of Curry'. It is a thick stew, generally offered together with the fresh tastes of lemon, coriander and ginger.

 

In Pakistan, main courses are normally dished up with naan, roti, paratha or rice. Salad is usually used for a side dish together with the main course, instead of being an appetizer in advance. Numerous fresh fruit or often sweets are eaten after a meal.

 

 Meat plays a lot more dominant role in Pakistani meals. Lamb is regarded as the preferred meat, accompanied by beef, chicken and goat. Ghee and yoghurt are widely-used in the culinary practices of various kinds of meat. Seafood is usually not eaten in large amounts, although it's very preferred in the coastal regions of Sindh and also the Makran coast of Baluchistan

 

The key factors of Pakistani recipes are spices and several types of oils that provide an ideal fragrance and mouth feel to the consumer. Cardamoms, cloves, cinnamon, mace, nutmeg, red and black pepper, cumin seeds, bay leaves and turmeric are the most important spices utilized in these food.

 

Several types of pulses, comprise a fundamental part of Pakistani delicacies. While lentils (dal) and chickpeas are preferred ingredients in home style cooking, they're customarily regarded as low-cost ingredients. Due to this cause, they're usually not offered to guests who're invited for dinner or during special events.

 

Pakistan is also the homeland of the tandoor oven, used to prepare lots of the breads along with meats like chicken, lamb or fish. The rice in Pakistan is considered among the most effective in the world with long grain basmati rice particularly valued and utilized in the traditional biryani, an extraordinary mixture of spiced rice that's generally cooked with meat but can even be vegan.

 

Desserts are considerable, using ample quantities of ghee, sugar and nuts like pistachios and almonds. Halva is among the most in-demand desserts and is made out of flour or semolina but may also be made out of carrot or pumpkin. Several desserts are also combined with aromatic essences like rosewater.



 

Comments & Reviews

 

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Muhammad Fareed Usman Dhaduk Posted on Wed Jul 03 2013

Excellent Chef

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Gireesh Govindan Posted on Wed Jul 03 2013

OMG! its an Oil tanker!

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Haseena Jamal Posted on Wed Jul 03 2013

superb..

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josef woodend Posted on Wed Jul 03 2013

what does your greeting mean in english

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K KB Posted on Wed Jul 03 2013

it all means hello in different languages.

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josef woodend Posted on Wed Jul 03 2013

i have a feeling i derped and you say the english version after

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josef woodend Posted on Wed Jul 03 2013

oh ok ty

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Vidya lakshmi Posted on Wed Jul 03 2013

Nice recipe...worst joke ever your so rude lol hope your wife was okay when you crack jokes like that in public...

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johnsoutside Posted on Wed Jul 03 2013

Your wife wants 12 inches but settles for 6.

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Prajacta Wattamwar Posted on Wed Jul 03 2013

seems very high cal. recepie n

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Hop Salot Posted on Thu Jul 04 2013

The Chef here has a very good sense of humor, clearly :D

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A Ajnabee Posted on Thu Jul 04 2013

Simply Awesome

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