Jammu Special Katlama Recipe for Karva Chauth
Jammu Special Katlama Recipe for Karva Chauth – a festive crispy delight, traditional, flavorful, and perfect to celebrate the auspicious occasion.
Ingredients
1 cup = 250 ml
FOR KNEADING DOUGH
- 2 cups all purpose flour/maida
- 1/2 tsp Salt
- 4 tbsp ghee
- Lukewarm water as required
FOR MAKING KATLAMMA
- Ghee as required
- All purpose flour as required
- ghee for frying
Instructions
- 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.