Katlama is a speciality of Lahore and Punjabi rural festivals…it is a gigantic fried flatbread, topped with chilli paste, crunchy coriander and cumin seeds.
It’s filling, economical and tasty…something you can roll in a paper bag and carry around easily.
1 kg of Katlama is quite sufficient to feed a hungry family of four under 200 RS.
A few days back I did a photo feature about Katlama and promised you that I’ll try to create this recipe at home. Traditionally it is fried in mustard oil but I used olive oil instead.
The rich red colour of Katlama made by the street vendors comes from the use of artificial colour. To add more flavour to it and enhance the red colour, I combined tomato and chilli paste.
It was fun creating this popular street food in my kitchen and as my family has fallen in love with it, I’m making it again for Sunday brunch.

Read more about Katlama here
Poor Man’s Pizza

For Homemade Katlama – Poor Man’s Pizza :

For Dough :
1 cup Plain flour
1/2 cup warm water
1 /2 teaspoon salt
1/4 cup vegetable oil

For Topping :
2 medium tomatoes, diced
1 teaspoon red chilli paste
For less spicy version
1 teaspoon Kashmiri mirch powder
1/2 teaspoon salt
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon red chilli flakes
A pinch red food colour ( optional)
3 tablespoons gram flour/besan

This Is What You Do :

Mix flour and salt in a bowl. Add water gradually till the dough comes together.
Knead till smooth, 4-5 minutes. Cover and set aside for 30 minutes.

Meanwhile prepare the topping.
Boil tomatoes with 1/2 cup water in a small saucepan till tomatoes are really soft and the liquid is reduced.
Remove from heat. When cool enough, add the tomatoes, chilli paste, salt and gram flour to a blender. Whiz to a smooth paste.

Heat oil in a big frying pan on medium heat ( I used a 12 inch frying pan). Dust a work top generously. Make a big ball with the dough, roll it out into a 10 inch, slightly thick round.
Move it to the frying pan. While one side is cooking, briskly apply the tomato mixture on the upper side and sprinkle with coriander seeds, cumin seeds and chilli flakes.
When one side is golden and crisp, flip to cook the side with tomato paste. Should take around 2 minutes for plain side and 3 minutes for tomato smeared side to cook.
Serve hot.

Makes 2 servings

Tip : If you don’t have a big enough frying pan, divide the dough into two equal parts to make two smaller rounds…also they will be easier to handle.

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