Keema Kathlama
Difficulty Level
40
mins
Prep time + Cooking Time
Spice Level
Keema Kathlama
Kathlama is a delicious, crispy, layered flatbread that originates from South Asia, particularly popular in regions like Pakistan and India. The bread is deep-fried until golden and crunchy. Often served as a snack or with tea, kathlama is known for its rich, savoury flavour and satisfying crispiness. It's a favourite at many family gatherings and is sometimes enjoyed with yogurt or chutneys for added taste.
Ingredients
4 Servings
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​Riya’s plain paratha (2 pieces per paratha)
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250g minced lamb
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1 large onion
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4 cloves of garlic
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2 medium size tomatoes
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Bunch of fresh coriander
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2 green chillies
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2 tbsp cumin seeds
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1 tbsp crushed coriander seeds
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1tbsp chilli flakes
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2 heaps of salt
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1 tbsp paprika
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2 tbsp tomato puree
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Oils for shallow frying
Cooking Methods
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Step 1
Cut the vegetables (Tomatoes, Garlic, Onion, Coriander leaves and Chillies) into smaller pieces and blitz them in a food processor individually and set a side.
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Step 2
In a big bowl, add the minced lamb meat, the blitzed vegetables and the spices ( 2 tbsp cumin seeds, 1 tbsp crushed coriander seeds, 1tbsp chilli flakes, 2 heaps of salt, 1 tbsp paprika, 2 tbsp tomato puree ) and mix.
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Step 3
Grab 2 pieces of thawed Riya's Paratha ( 2 per kathlama ), place on a flat surface and add a scoop in the middle of the paratha and spread thin and evenly.
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Step 4
Now place the other piece of paratha on top and crimped the edges using the tip of a fork.
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Step 5
Over a medium heat, add the oil in a pan (enough to shallow fry) and cook the kathlama one at the time. Flip every 1 minute to prevent it from burning and to ensure it cooks through evenly.
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Step 6
Cook for 5-8 minutes over a medium heat ( this may vary according to your appliance)
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Step 7
Once the kathlama is cooked, take it out of the pan, rest for few minutes and serve whilst still warm.​​
Product Used
Suitable for
Riya's Original Plain Paratha
