Roti maryam canai paratha. Roti canai is a very popular flat bread in Malaysia. Originated from southern India, roti canai is sometimes called roti paratha or roti prata. These roti are modified and made famous by Mamak (Muslim-Indian) hawkers and street stalls all over the Malaysia.
Roti refers to an unleavened flatbread eaten in India, other South Asian countries, and in some parts of the Caribbean and Africa.
There are many varieties but, for purposes of differentiating the terms "roti" and "roti canai", we focus on the North Indian paratha roti (parotta in South India and Sri Lanka).
In Indonesia, roti canai is also called roti cane, roti konde or roti maryam, and is usually served with kari kambing (mutton curry).
Cara membuatnya pun cukup mudah, kawan-kawan dapat memasak Roti maryam canai paratha hanya dengan menggunakan 9 bahan dan 11 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Roti maryam canai paratha yuk!
Bahan-bahan Roti maryam canai paratha
- Diperlukan of tepung terigu cakra kembar.
- Dibutuhkan of gula pasir (sesuai selera manisnya).
- Diperlukan of garam.
- Gunakan of kuning telur.
- Diperlukan of susu cair (saya pakai 2 sachet dancow dicairkan).
- Dibutuhkan of Bila tidak suka susu bisa menggunakan air mineral.
- Siapkan of margarin yang sudah dicairkan.
- Diperlukan of minyak goreng untuk melumuri.
- Siapkan of margarin cair untuk mengoles.
Key Difference: The primary difference between a Roti and Paratha is that paratha tends to have layers, which the roti does not. Also, the paratha is basically fried with oil, butter, or ghee, whereas roti is cooked without these things. Roti is a flatbread, originated in India, and is made with ground wholewheat flour. It is a staple in most parts of India and Pakistan, and consumed in many other countries.
Langkah-langkah membuat Roti maryam canai paratha
- Masukkan tepung terigu, gula, dan garam dalam wadah adonan. Campurkan hingga rata. Saya menggunakan mixer, tanpa mixer juga bisa..
- Setelah tercampur rata masukkan kuning telur dan aduk kembali sampai kuning telur tercampur..
- Lalu masukkan susu sedikit demi sedikit sambil terus mencampur adonan..
- Berikutnya masukkan 6 sdm margarin cair dan uleni kembali sampai kalis, lentur, dan tidak lengket..
- Bagi adonan menjadi 12 buah..
- Lumuri adonan menggunakan minyak goreng dan diamkan selama 1-2 jam supaya adonan makin lembut..
- Bentuk 1. Setelah mendiamkan adonan, gilas adonan, lalu iris-iris dan olesi margarin cair lagi, gulung adonan..
- Plintir adonan sambil ditarik sedikit supaya memanjang, lalu gulung membentuk spiral, selanjutnya pipihkan lagi adonan..
- Bentuk 2. Setelah digilas langsung oles margarin dan gulung memanjang. Lalu gulung lagi membentuk spiral dan pipihkan..
- Goreng roti maryam diatas teflon, boleh menggunakan minyak atau margarin, boleh juga langsung digoreng tanpa menggunakan apa-apa. Tekan dengan spatula ketika menggoreng. Yang bentuk 1 terlihat ada serat dari irisannya..
- Bila mau disimpan dalam freezer, goreng dulu roti maryam setengah matang saja..
It is made traditionally on a tawa and on direct flam. Paratha also known as Roti Prata or Roti Canai in Malaysia and Singapore. It is an Indian subcontinent influenced unleavened flatbread. The flatbread is crispy and flaky on the outside; soft on the inside. A Paratha can be enjoy with curry, a pat of butter or stuffed with variety of vegetables, egg or meats.