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Kutluma or Qatlama ( Urdu: قتلمہ) is a Pakistani savory flatbread. It is served around the world in top Pakistani restaurants. [1]
.jpg) Qatlama making in Lahore, Pakistan | |
| Alternative names | Kutluma, katlama |
|---|---|
| Type | Flatbread |
| Course | Lunch, side dish, fast food |
| Place of origin | Pakistan |
| Region or state | Lahore |
| Serving temperature | Hot or warm |
Origin
Kutluma originates in Central Asian cuisine and the name derives from the Turkic word katlama meaning "folded", from the verb katlamak "to fold", likely referring to the traditional method of preparing the original Central Asian variety. The dish was evidently brought to the Punjab region by the Turco- Mongol Mughal Empire.
Preparation
It is made with dough mixed with powdered red chilli peppers, garam masala (a hot spice blend) and red food coloring. Small balls of this dough are sprinkled with mash urad dal, coriander and anar dana, rolled out and then deep fried in oil. Sometimes before frying, it is also covered with besan ( chickpea flour).
Regional varieties
In many places around Pakistan, qatlama has a yeast-based dough and is topped with spiced minced beef or lamb. This variety differs from the vegan dish primarily served in the eastern city of Lahore.
References
- ^ "Kutluma | Definition and more for Kutluma". www.ijunoon.com. Retrieved 2022-04-28.
| This article has multiple issues. Please help
improve it or discuss these issues on the
talk page. (
Learn how and when to remove these template messages)
|
Kutluma or Qatlama ( Urdu: قتلمہ) is a Pakistani savory flatbread. It is served around the world in top Pakistani restaurants. [1]
|
Qatlama making in Lahore, Pakistan | |
| Alternative names | Kutluma, katlama |
|---|---|
| Type | Flatbread |
| Course | Lunch, side dish, fast food |
| Place of origin | Pakistan |
| Region or state | Lahore |
| Serving temperature | Hot or warm |
Origin
Kutluma originates in Central Asian cuisine and the name derives from the Turkic word katlama meaning "folded", from the verb katlamak "to fold", likely referring to the traditional method of preparing the original Central Asian variety. The dish was evidently brought to the Punjab region by the Turco- Mongol Mughal Empire.
Preparation
It is made with dough mixed with powdered red chilli peppers, garam masala (a hot spice blend) and red food coloring. Small balls of this dough are sprinkled with mash urad dal, coriander and anar dana, rolled out and then deep fried in oil. Sometimes before frying, it is also covered with besan ( chickpea flour).
Regional varieties
In many places around Pakistan, qatlama has a yeast-based dough and is topped with spiced minced beef or lamb. This variety differs from the vegan dish primarily served in the eastern city of Lahore.
References
- ^ "Kutluma | Definition and more for Kutluma". www.ijunoon.com. Retrieved 2022-04-28.