Paratha

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Paratha
Panggonan asalIndian subcontinent
Tlatah utawa prajaIndian subcontinent[1] and Southeast Asia[2]
Olah-olahan nasional gegayutanBangladesh, India, Maldives, Myanmar,[2] Nepal, Pakistan, Sri Lanka
Woworan pokokAtta, maida, ghee/butter/cooking oil and various stuffings
Buku masakan: Paratha  Médhia: Paratha

Paratha ( diucapaké [pəˈrɑːtʰə] ) minangka lembaran roti asli saka subbawana India, [1] lazim ing saindenging negara-negara modern India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives lan Myanmar, woworan arupa gandum minangka pokok tradisional. Paratha iku sawijining amalgamation saka tembung parat lan Atta, sing tegsé lapisan saka masak adhonan . [3] Pocapan lan jeneng alternatif kalebu parantha, tembungntha, prontha, parontay ( Punjabi ), porota (ing basa Indo-Aryan Timur lan Malayalam ), palata ( diucapaké [pəlàtà]  ; ing Burma), lan farata (ing Mauritius, Sri Lanka lan Maldives ).

Nyepakaké[besut | besut sumber]

Paratha minangka bagéan wigati kanggo sarapan tradisional saka benua India. Cara tradisional, digawé kanthi nggunakaké lenga samin nanging lenga uga digunakaké. Sawetara wong bisa uga panggang ing oven amarga alasan kasarasan. Biasane, paratha dipangan nganggo mentega putih ing ndhuwur. Panganan sisih sing jumbuh banget karo paratha yaiku kari, endhog goreng, omelette, mutton kheema (mutton lemah sing dimasak nganggo sayuran lan rempah-rempah), nihari (sajian domba), jeera aloo (kentang sing gampang digoreng nganggo wiji cumin), daal, lan raita minangka bagéan saka nedha sarapan. Bisa uga diiseni kentang, panel, bawang, qeema utawa lada .

Gladri[besut | besut sumber]

Kapustakan[besut | besut sumber]

  1. a b Chitrita Banerji (10 December 2008). Eating India: An Odyssey into the Food and Culture of the Land of Spices. Bloomsbury Publishing. kc. 119–. ISBN 978-1-59691-712-5.
  2. a b Joe Cummings. Myanmar (Burma). Lonely Planet.
  3. Verma, Neera. Mughlai Cook Book. Diamond Pocket Books (P) Ltd. ISBN 9788171825479 – lumantar Google Books.