Katlama (Poor Man’S Pizza)
About Katlama (Poor Man'S Pizza)
Popular Central Asian pizza like dish, is mainly a big hit in Punjabi rural areas and Lahore. Basically, a street food and is a gigantic flat bread,covered in chilli paste and then deep fried. However I opted for a less oily version by shallow frying it. Fondly called as the poor man's pizza, it is sold in kilos and suffices a poor man's hungry family often. Try this amazing bread version to experience an economical pizza that too with a great taste and even the looks.
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Recipe Time & More
Ingredients
- 2 cups Whole Wheat Flour
- 1/2 cup Warm Milk
- 1/2 cup Water
- 1 tbsp Nigella Seeds (optional)
- 1 tsp Salt (or as per taste)
- 1/2 cup Oil
- 6 large Tomato (sized)
- 2 tbsp red chili powder
- 1 tbsp Coriander Seeds (crushed)
- 1 tbsp Cumin Seeds
- 1 tbsp Chilli flakes
- 1/8 tsp Red Food Colour (optional )
- 4 gm Flour (or besan or besan)
- 1 tbsp Kasuri methi
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Instructions
- Mix flour, salt and nigella seeds in a bowl. Add water gradually and knead into a soft dough. Rest it for about 15 to 20 minutes.
- Now, for the making of the topping mix, take the tomatoes in a pan and add little water and boil them on low flame until tender. Cook until soft and the water is reduced. Cool and peel the skin.
- Add the peeled tomatoes, chilli paste or powder, gram flour and salt to a blender and whiz to a smooth paste. Divide this topping equally between two rotis.
- Heat oil in a big tawa. Dust a work top generously. Make 2 big balls with the dough. Roll each out into 10 inch slightly thick round rotis.
- While one side is cooking, briskly apply the tomato mixture on the upper side and sprinkle with crushed coriander seeds, cumin seeds and chilli flakes.
- Also, add the kasoori methi if desired. I did that to make it more tastier. Use oil equally between two katlamas.
- When one side is golden and crisp, flip it to cook the side with the tomato paste. It takes around 2 to 3 mins for the plain side to cook and 3 mins for the side with the tomato paste.
- Yummy and delicious to the last bite. Serve it hot with chaas and salad.
Recipe Notes
Red food colour is optional. Use kashmiri chilli powder for a bright red colour as i did. I did not use any artificial food colour. Urad dal or blackgram soaked well (and drained) and anardana powder also can be used as toppings.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Zeenath Amaanullah
Articles: 925 Comments
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Such a tasty dish! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.
This is perfect! Can’t wait to taste it.
This looks so good! Appreciate the share.
Looks so delectable! Thanks for posting.