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Katlambe

Katlambe

₹60-120 • VEG • North Indian
Medium
Best timeBreakfast
Prep time45 min
Tagsmust-try, North-Indian-special, katlambe-chole-plate, bazaar-style, street-favourite, heavy-breakfast, indulgent, halwai-special, crisp-fluffy-bread

About this food

Katlambe (also called katlama/katlambe) is a large, flaky, deep-fried bread usually made from maida, served with spicy chole. It’s like a big, layered bhatura or puri—often seen in parts of Delhi, Punjab and old bazaars.

History & Local Story

Katlama-style breads are believed to have influences from Mughlai and North-West frontier cooking, where layered or spiced fried breads were popular. Local halwais adapted this idea into a big festival/street bread served with chole—perfect for sharing or for really hungry customers.

Today, some shops offer “Chole Katlambe” as a special plate—one large, crisp-yet-soft bread with a bowl of rich chole.

What You’ll Taste

  • Large, slightly layered deep-fried bread
  • Crispy at the edges, softer in the middle
  • Served with robust, thick chole, onions and achar

Notes: Katlambe Bread Ingredients 2 cups maida 2 tbsp suji (optional) 2 tbsp curd 1 tbsp oil or ghee ½ tsp salt ½ tsp sugar ½ tsp baking powder Water as needed Oil for deep frying Method Mix maida, suji, salt, sugar and baking powder. Add curd and oil/ghee; mix. Add water slowly to form a soft, slightly elastic dough. Rest 30–40 minutes. Divide into 3–4 large balls. Roll each into a big disc (thicker than puri). For light layering, you can brush with a bit of oil, fold once and roll again. Fry one at a time in hot oil, carefully turning until golden with light crispness. Serve each katlambe with a generous portion of spicy chole, onions and pickle.

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