100-Year-Old Recipe Cooked in a Yurt | Nomad simple life

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: none

Greek yogurt is higher in protein and creaminess.

onions

🥗Healthier: shallots

💰Cheaper: none

Shallots provide a milder flavor.

Mix all-purpose flour and salt in a bowl.

Gradually add water and knead to form a smooth dough.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Finely chop onions, green chilies, and coriander leaves.

In a pan, heat ghee and sauté onions until translucent.

Add spices, green chilies, and potatoes; cook until fragrant.

Stir in peas and coriander leaves, then remove from heat.

Divide the dough into small balls and roll each into a circle.

Place a spoonful of the filling in the center of each circle.

Fold the edges over the filling to seal it completely.

Heat ghee in a frying pan over medium heat until hot.

Fry each Katlama until golden brown and crispy, about 3-4 minutes per side.

Drain on paper towels to remove excess oil.

Serve hot with yogurt or chutney.

Cooking Techniques

Spice Level:

Allergens