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Author Topic: Katlama  (Read 4188 times)

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Offline Invisible Mike

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Katlama
« on: November 02, 2014, 10:19 PM »
I'm looking for a recipe for these tasty keema filled pastries. Has anybody made them?

Online Unclefrank

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Re: Katlama
« Reply #1 on: November 06, 2014, 02:19 PM »
Hi Mike i have ordered these from a sweet shop in Dudley http://www.yell.com/biz/danyal-sweet-centre-dudley-2812979/


Found these
http://www.youtube.com/watch?v=a6yKnA7tIKY

http://kfoods.com/lahori_katlama_rid10677

The ones i have had look like this but a little darker in colour and have a keema filling http://www.indiana.edu/~ctild/gallery/Food-and-Beverages/Uzbek-Cuisine/Samsas/qatlama
KING 810


Offline Invisible Mike

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Re: Katlama
« Reply #2 on: November 08, 2014, 12:33 AM »
Hi UF

Yeah the ones I had were "closed" with meat encased in the pastry rather than topped like a pizza. Are the closed ones a midlands thing do you think? Some things do seem to be very regional in the world of BIR and balti do they not. That probably explains why so far only you seem to know what I'm talking about.

Offline Secret Santa

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Re: Katlama
« Reply #3 on: November 08, 2014, 10:44 AM »
Hi UF

Yeah the ones I had were "closed" with meat encased in the pastry rather than topped like a pizza. Are the closed ones a midlands thing do you think?

Judging by the bit of Googling I did about these it would appear the answer is yes. The 'standard' authentic katlama or katlamba has a spiced topping which is fried off on both sides so it's sort of 'open'. Yours, in principle, sounds easy enough to make though.

Make the dough as in the video above which is essentially a paratha dough. Place a small ball of keema on the roti, pinch it closed keema naan style, roll out again and deep fry until as brown as you like. Job done.
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Offline Invisible Mike

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Re: Katlama
« Reply #4 on: November 08, 2014, 11:42 AM »
That sounds about right SS. I'll give them a go. I'm surprised no one has really mentioned them on here before as they're really tasty.

Offline Secret Santa

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Re: Katlama
« Reply #5 on: November 08, 2014, 12:25 PM »
I'd neither heard nor seen mention of them until this post. If they turn out as you like a recipe would be good as the combination of keema filling in a deep fried paratha dough sounds good to me.
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Offline Invisible Mike

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Re: Katlama
« Reply #6 on: November 08, 2014, 12:29 PM »
They're obviously a known Pakistani/Lahori speciality. But it must be a Birmingham thing to sell them in TAs I think. Never seen them anywhere else.

Offline chewytikka

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Re: Katlama
« Reply #7 on: November 08, 2014, 03:29 PM »
Hi MM
Interesting post
It’s probably because Katlama or Qatlama are a traditional Pakistani item, with loads of references
on the internet to it being a coated deep fried puri. Vah Chef explains them well in his video.
The next time you gat some, take a photo, so we can see the difference to what their selling as Katlama.

I’ve had all sorts of stuffed Pakistani goodies, but never a Katlama.
Probably the closest to what you describe is a Keema Kulcha (Bengali)
This lot came from Leicester.



cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline Invisible Mike

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Re: Katlama
« Reply #8 on: November 08, 2014, 08:59 PM »
This is one from the same place stole from another thread. Sorry Andy Dunn!

Offline chewytikka

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Re: Katlama
« Reply #9 on: November 09, 2014, 02:13 PM »
All understood now MM ;)
Identical to Keema Puri, in my experience. very tasty.

Easy to make with any stuffing, one of my favourites is a spicy Dhal Puri
using leftover Dhal.
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


 


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