Not bhature or puri: This iconic crispy bread served with chole is a Dehradun speciality with roots in Peshawar

When people think of chole, the first combinations that come to mind are usually bhature or kulche. But in Dehradun, locals swear by another bread that has quietly earned legendary status. It is called Katlambe. Crisp, flaky and packed with layers, this regional favourite may resemble a bhatura or even a paratha at first glance, but it has an identity of its own.

Served alongside spicy chole, Katlambe has been a beloved breakfast and street food staple in Dehradun for decades, with its roots tracing all the way back to Peshawar.

What is Katlambe?

Katlambe is a crispy, layered flatbread that is commonly enjoyed with chole. Because of its appearance, many people mistake it for a bhatura, paratha, kulcha or even a luchi. However, locals in Dehradun know it simply as Katlambe.


The dish recently gained wider attention after being featured by Humans of Bombay. The platform described it as a 70-year-old Dehradun favourite with roots in Peshawar, adding that it has been served by the same family since 1953. According to the post, the family has even travelled to Thailand to prepare the dish fresh for a special event.

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A recipe with roots in Peshawar

One of the known places to try the dish is Sethi Food Corner in Dehradun, where chole Katlambe has become a signature offering. According to the shop owner, his father started the business around 1953, and today the third generation continues the tradition.

He explained that Katlambe is originally a Peshawari dish and was traditionally known as Peshawari paratha. After the family migrated to India, it became closely associated with spicy chole and gradually turned into one of Dehradun's most iconic local foods. Several other eateries across the city also serve the dish, including Mama Ji Katlambe Chole, Sonu Katlambe Chole, and Pihu's Chole Katlambe & Food Court.

Is Katlambe the same as bhatura?

Although Katlambe and bhatura may look alike, they differ significantly in both preparation and texture.
Bhatura is soft, airy and made using a dough that typically contains a leavening agent such as baking soda.

Katlambe, on the other hand, contains no leavening agent. Instead, rice flour helps create its distinctive crispness. The bread is layered, flaky and noticeably crunchier than a bhatura, making it an entirely different eating experience. This unique texture is one of the reasons it has remained a local favourite for generations.

A budget-friendly Dehradun speciality

For those planning a visit to Dehradun, chole Katlambe remains an affordable culinary experience. According to Zomato listings, a plate is available for around Rs 80, making it one of the city's most popular and accessible traditional dishes.