Paratha s Cernuchou / Kalonji Paratha

CO POTREBUJETE (na 7ks):

(hrncek, ktory som pouzila ako odmerku na suroviny ma 200ml)

1 hrncek celozrnnej muky (Atta) / 1 cup of Atta

1 hrncek hladkej muky (Maida) / 1 cup of Maida

2 lyzicky cernuchy / 2tsp of kalonji

sol / salt

1 lyzica Ghee / 1tbsp ghee

voda podla potreby / water

Ghee na potieranie pocas pecenia / ghee for cooking parathas

AKO POSTUPOVAT:

Do misky dame obe muky, sol a semienka cernuchy. / Put both flours, salt and kalonji into the bowl.

Pridame ghee a vodu po troskach podla potreby na vymiesenie elastickeho cesta. / Add ghee and water (little at the time) and knead to get non sticky dough.

Cesto nechame v miske, zakryte kuchynskou utierkou odpocivat asi 30 minut. / Cover the bowl with cotton cloth and let the dough rest for 30 minutes.

Cesto rozdelime na gulocky rovnakej velkosti. S kazdou pracujeme postupne, zvlast. / Divide the dough into the same size small balls. Work with each ball separately.

Gulocku trocha splostime v dlaniach a balime v muke (obalovala som v celozrnnej). / Press the ball between your palms, coat with atta and place it on your rolling surface.

Splostenu gulocku rozvalkame a potrieme troska s ghee. / Roll pressed ball. Spread some ghee over the rolled paratha.

Placku prelozime na polovicu a znova potrieme troska s ghee. / Fold the paratha in half and spread again some ghee.

Prelozenu placku prelozime znova na polovicu, cim dostaneme trojuholnicek. Trojuholnickovu placku obalime v muke... / Again fold in half so you get triangulare shape. Coat this with the flour...

... a rozvalkame na tenku placku. / ... and roll into the thin paratha.

Placku polozime na suchu panvicu, ktoru sme si vopred dobre rozpalili. Ohen zmiernime na stredne silny. Najprv opekame chvilku z jednej strany... / Pregeat the tava. Then place paratha on hot tava. Reduce the heat and cook paratha on medium heat. Cook it on one side just for a minute...

... potom placku oobratime, potrieme troska s ghee a nechame opiect. / ... then turn it on the other side. Rub with some ghee and cook for a minute.

Znova placku obratime a potretu stranu len troska, par sekund prehrejeme. Upecenu placku zabalime do cistej kuchynskej utierky, aby neoschla. / Again turn paratha, rub with little ghee and cook until brown. Cooked parathas you can store under clean cotton cloth until you serve them.

Placky podavame ako prilohu este teple. / Serve them hot.

Cernucha . . . tieto semienka mozete poznat aj pod nazvami Kalonji, Nigella seeds alebo Onion seeds. Semena cernuchy su trojuholnikoveho tvaru, ciernej farby, maju stiplavu vonu a horkastu chut. Obsahuju znacne mnozstvo oleja. V indickej kuchyni sa casto pridavaju do cesta na pripravu placiek, napriklad Naan alebo Paratha a tiez pri priprave Tadka.

Inspiraciou mi bol recept z blogu "Vegetarian Tastebuds".