Katlambe Chole – Dehradun’s famous breakfast that went viral
Dehradun, the capital of Uttarakhand, is known for its tranquil hillside setting and delicious North Indian cuisine. A particular culinary highlight is katlambe chole, a popular breakfast dish consisting of dense, deep-fried flatbread and spicy chickpeas. There has been a lot of talk on social media recently about this traditional breakfast with Pakistani roots. Here’s what you need to know.
Katlambe Chole, a typical breakfast from Dehradun
Dehradunthe capital of Uttarakhand is known for its peaceful location in the hills but is also the perfect place to immerse yourself in North Indian cuisine. Dehradun has some signature dishes that everyone talks about. Whether it’s sipping hot Maggi with a view of the mountains or shopping at one of the famous bakeries, there are many delicious dishes to discover and one of the most popular is the breakfast dish of Katlambe Chole.
Lately, this simple combination of flatbread and hot chole has been all over social media as people are enjoying this perfect breakfast combination. Katlambe is a bread that is made from maida and deep fried so that it is both dense and flaky, a bit like a cross between naan and bhature. It was brought to Uttarakhand by the Baloch people and has been a staple of the cuisine ever since.
It is considered to be one of the oldest street foods in the city and there are places like Mama Ji Katlambe Waale in Moti Bazaar that have been serving the dish for generations. Paired with spicy chole, achaar and onions, this dish makes for a delicious cooked breakfast with a unique Dehradun history.
Katlambe Chole at Mama Ji Katlambe Waale (Image via: It’s Dehradun/Facebook)
Ingredients
- Refined flour (maida) – 2 cups (250 grams)
- Salt – 1/2 teaspoon
- Oil – 2 teaspoons
- Additional oil for frying
- In a bowl, mix 2 cups refined flour with 1/2 teaspoon salt and 2 teaspoons oil. Mix thoroughly.
- Gradually add water to the flour mixture and knead until a soft dough is formed.
- Once the dough is formed, put a small amount of oil on your hands and knead the dough for 3-4 minutes.
- Cover the dough and let it rest for 20 minutes.
- After the resting time, knead the dough again and apply oil to your hands if necessary.
- Divide the dough into 14 small portions and cover.
- Take a portion and form it into a round ball (like a peda).
- Dust the dough ball with dry flour and roll it out into a thin sheet with a diameter of about 12-15 cm. Repeat this process to roll out 7 sheets.
- Take a rolled out sheet, apply a layer of oil, sprinkle with rice flour and black cumin seeds and place another sheet on top. Repeat this process until you have six layers.
- Dust the filled plate with flour and roll it out into a large plate.
- Cut the rolled sheet into strips, brush each strip with oil and sprinkle black cumin seeds on it. Roll up the strips and press them into peda-like shapes.
- Store the prepared dough portions covered in a bowl.
- Take a portion and roll it out into a thin sheet with a diameter of 12-15 cm.
- Heat the oil until it is slightly hotter than medium heat. The flame should be on medium heat.
- Let the rolled out dough slide into the oil and press it down with a spatula as it rises to the surface.
- Fry the katlambe until golden brown on both sides, about 1.5 to 3 minutes per piece.
- The katlambe is now ready to serve. Serve hot with chole, aloo tomato chutney or pickle.
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