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5 from 2 votes

Faridabad Breakfast | Katlambe Aloo Chole

Faridabad Breakfast | Katlambe Aloo Chole is a special Sunday breakfast. The crisp Katlambe, Aloo Chole is a super delicious breakfast combo.
Course Breakfast, Brunch, Lunch
Cuisine Indian Cuisine, Punjabi Cuisine
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pan / Kadai / Wok
  • Mixing Bowls

Ingredients

Katlambe

  • 1 cup All-Purpose Flour / Maida
  • 1 tbsp Oil + 2 tbsp Oil
  • 1/2 tsp Salt
  • 1/4 cup Rice Flour
  • Oil to deep fry

Aloo

  • 4 Potatoes boiled
  • 1/2 tsp Mustard powdered
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Red Chily Powder
  • 1/4 tsp Kashmiri Red Chilly Powder
  • 1/4 tsp Dry Mango Powder
  • 1/2 tsp Fennel Powder
  • 1/8 tsp Black Salt
  • Salt to taste
  • 1 tbsp Mustard Oil

Instructions

Katlambe

  • Mix maida, oil and salt in a bowl. Mix well and crumble it. Now gradually add water and knead a soft dough. Grease the dough, cover and let it rest for 30 minutes.
  • After 30 minutes, grease your hand and knead the dough again. Make it smooth and pliable.
  • Divide the dough into seven parts and make balls.
  • Remove one part and cover the rest. Roll this ball into a chapati. Dust with dry flour as and when required. Similarly, roll out the rest of the balls into chapatis.
  • Now we will apply oil on the top surface of the chapati and sprinkle some rice flour over it.
  • Next we shall place the second chapati over the first and repeat layering with oil and sprinkling rice flour.
  • We shall repeat the process for all 7 chapatis.
  • Now dust the prepared layered chapatis with flour. We will roll it into a big circle.
  • Cut strips from the rolled sheet and brush oil over them. Roll the strips, add carom seeds at the top and press it.
  • When they’re ready, keep them covered in a bowl. Pick one and roll it into a thin sheet of 5-6 inches in diameter.
  • Check the oil temperature, it should be more than medium hot oil for frying Katlama. The flame should be medium.

Aloo

  • Chop the boiled peeled potatoes into cubes.
  • Sprinkle all the spices.
  • Heat mustard oil and pour over the potatoes. Mix well.