Name: Jammu Special Katlama Recipe for Karva Chauth
Prep time: 60 min
Cook time: 60 min
Ingredients: 2 cups all purpose flour/maida; 1/2 tsp Salt; 4 tbsp ghee; Lukewarm water as required; Ghee as required; All purpose flour as required; ghee for frying

05 Oct Jammu Special Katlama Recipe for Karva Chauth

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Last Updated on October 5, 2025 by blessmyfoodbypayal

Jammu Special Katlama Recipe for Karva Chauth with step wise pictorial and video method.

Katlama is a crispy and flaky deep fried snack made with all purpose flour and ghee.

The word Katlama has its origin in Turkic word which means ‘to fold’ and this recipe is all about folding technique, much like laccha paratha, though this paratha is quite different and less technical.

Katlama is not something you will find around the year in Jammu but only during Karva chauth and it is something loved by one and all, be they are observing fast or not.

During Karva Chauth, Katlama is largely sold across the city in all Halwai shops as it is important part of karvachauth celebration. Sargi, which is eaten during pre-dawn before the beginning of the vrat, this katlama is important part of that. Along with katlama, its feni, feeki and meethi mathri, which are important part of the sargi.

As per the traditions, everything which is associated in Sargi is sent by the family to her married daughter.

Married women who are observing fast do eat this katlama and feni during those hours of fast beginning.

The most common method to eat katlama is by dipping it in hot tea. Just break katlama in a cup and pour hot tea over it and start enjoying with a spoon.

TIPS TO MAKE PERFECT KATLAMA

Use only all purpose flour to make Katlamma but don’t think of wheat flour. Yes, there’s one very fine variety of wheat flour comes, almost like maida, and you can use this variety.
Use only and only ghee (either desi or daalda) to knead the dough and shape Katlamma but never the oil.
Daalda ghee shouldn’t be the first choice because it is only desi ghee which brings real taste and richness to the recipe. As you need lots of ghee to make this recipe and you are feeling it very expensive to use desi ghee, then feel free to go for daalda.
Prefer to use lukewarm water to knead the dough as it will make the dough more soft, more stretchy.
Resting the dough at different stages is very important to develop the gluten.
Roll the dough as thin as possible.
Though you can use knife to make strips but pizza cutter does a great job.
Be generous in applying the ghee. This is basically the ghee which will bring all the layers (laccshe) out beautifully and make the katlamma flaky and crunchy.
While shaping the katlamma, especially from rope to coil, if the rope breaks, don’t worry. Just attach to the broken end and keep rolling.
As already said, use only ghee to make it but for the purpose of frying you can use the oil as well. But our point remains the same, ghee will give the best results.
The temperature of ghee also matters. It should be moderately hot.
Also, fry katlamma throughout on low to medium heat only.
Once you drop the katlamma for frying , don’t be in a hurry to turn it’s side, otherwise it may lose it’s shape and spread in the ghee. Better to wait for 2-3 minutes and when it turns slightly firm, only then turn the side.
When you drop katlama for frying and ‘in case’ you see that the layers have started spreading all over the ghee, then use the tong and hold those spreading layers and bring back to the katlamma, so that it shape remains intact.

STORAGE OF KATLAMMA

Katlama stays good for a month on room temperature. Store it in a loosely tight box.

STEP WISE PICTORIAL RECIPE OF JAMMU SPECIAL KATLAMA RECIPE FOR KARVA CHAUTH

Take all purpose flour, salt and ghee.

First mix it with your hand. Now start adding water and keep mixing. Knead it into a soft dough, much like roti dough.

Apply some ghee on dough, cover and rest for 45 to 60 minutes. After the said time, knead the dough one more time for 2 minutes. Divide the dough in four equal portions.

While handling one portion, cover the rest of the three. Make a ball of this portion, dust some flour on the surface and start rolling it with rolling pin.

Roll the dough as thin and possible, almost translucent.

Spread ghee on all over this roti. Do not leave any part unattended.

Sprinkle bit of all purpose flour.

Cut into thin horizontal strips (much like laccha paratha) using knife or pizza cutter.

Starting from one side, start collecting the strips by scraping them with knife. (For better understanding, watch video attached to this post)

Apply ghee in between these strips after scraping a bit.

By constant scraping, bring the strips to the middle of the roti.

Likewise scrap and apply ghee in between the strips on other side as well.

When the strips are brought to the middle from both the sides, apply ghee in the middle as well.

Gently stretch to turn it into a long rope.

Wrap this rope around your palm and tuck the end inside.

It will look like a spiral bun or coil (somewhat like cinnamon roll). Place these buns on a greased plate and put on rest for 15 minutes.

Then take one bun and gently spread it into a roti shape with your hand on a greased surface.

Now it’s time to fry them. Ghee should be moderately hot. Gently slide this bun in hot ghee.

After 2-3 minutes, touch this bun with some spoon or anything and feel whether it has turned firm or not.

If it is firm, gently turn the side.

Fry on low to medium heat until it turns brown from both sides. Turn it’s side 3-4 times.Once brown, take it out and likewise fry all. Katlama is ready.

For SERVING, break a katlama (as much as you want to eat) in a cup.

Pour hot tea over it.

Enjoy.

NOTES

Do read the tips to make perfect Katlama in the introduction of the post given in the beginning.

JAMMU SPECIAL KATLAMA RECIPE FOR KARVA CHAUTH – RECIPE CARD