{"id":197076,"title":"Paratha, indick\u00e1 chlebov\u00e1 placka","modified":"2026-10-31T17:11:39+01:00","plain":"Lahodn\u00e1 paratha jako v Indii\n\n\n\nGh\u00ed sy\u010d\u00ed na litinov\u00e9 p\u00e1nvi tava. T\u011bsto se nafukuje, pokr\u00fdv\u00e1 se drobn\u00fdmi sv\u011btle hn\u011bd\u00fdmi skvrnkami, chitthi, a pak zpod k\u0159upav\u00fdch okraj\u016f unikne trocha p\u00e1ry. M\u00edstnost napln\u00ed v\u016fn\u011b ope\u010den\u00e9 p\u0161enice. \n\n\n\nPro zm\u011bnu vyzkou\u0161ejte tak\u00e9 naan, pe\u010den\u00fd v tand\u00faru\n\n\n\nVe verzi pln\u011bn\u00e9 bramborami dod\u00e1v\u00e1 am\u010d\u00far v\u00fdraznou kyselost vl\u00e1\u010dn\u00e9 n\u00e1plni, kter\u00e1 nikdy nen\u00ed mazlav\u00e1. Paratha pod\u00e1van\u00e1 s b\u00edl\u00fdm m\u00e1slem makhan, \u010derstv\u00fdm jogurtem a pikantn\u00edm kva\u0161en\u00fdm a\u010d\u00e1rem pat\u0159\u00ed stejn\u011b tak k pa\u0148d\u017e\u00e1bsk\u00e9 sn\u00eddani jako do dh\u00e1b u silnice.\n\n\n\nV indick\u00e9m duchu se nesou i idli, jemn\u00e1 sn\u00eddan\u011b p\u0159ipravovan\u00e1 v p\u00e1\u0159e\n\n\n\nCo je paratha?\n\n\n\nN\u00e1zev \u00fadajn\u011b poch\u00e1z\u00ed ze slov parat (vrstvy) a atta, co\u017e je celozrnn\u00e1 p\u0161eni\u010dn\u00e1 mouka mlet\u00e1 na kameni. Ozna\u010dit parathu jednodu\u0161e za placku by bylo p\u0159\u00edli\u0161 obecn\u00e9: stejn\u00e9 ozna\u010den\u00ed by mohlo zahrnovat i b\u00e1nh x\u00e8o nebo okonomiyaki. \n\n\n\nUr\u010duj\u00edc\u00ed je jej\u00ed struktura: nekynut\u00e9 t\u011bsto podobn\u00e9 t\u011bstu na \u010dap\u00e1t\u00ed se zpracov\u00e1v\u00e1 s gh\u00ed tak, aby vznikly vrstvy, a pot\u00e9 se pe\u010de na p\u00e1nvi tava, dokud se na povrchu nevytvo\u0159\u00ed puch\u00fd\u0159ky a nezezl\u00e1tne.\n\n\n\nKe ku\u0159ec\u00ed korm\u011b paratha skv\u011ble nahrad\u00ed r\u00fd\u017ei\n\n\n\nTato struktura m\u00e1 dv\u011b klasick\u00e9 podoby. Lachha paratha se vyv\u00e1l\u00ed, pot\u0159e tukem, popr\u00e1\u0161\u00ed moukou, p\u0159elo\u017e\u00ed a sto\u010d\u00ed: tuk odd\u011bl\u00ed jednotliv\u00e9 vrstvy t\u011bsta, kter\u00e9 se po upe\u010den\u00ed uvoln\u00ed rychl\u00fdm poma\u010dk\u00e1n\u00edm. \n\n\n\nAloo paratha vy\u017eaduje jinou zru\u010dnost: obal mus\u00ed z\u016fstat tenk\u00fd a pojmout \u0161t\u011bdrou porci n\u00e1pln\u011b, ani\u017e by se protrhl, co\u017e vy\u017eaduje podobnou p\u00e9\u010di jako p\u0159\u00edprava chinkali.\n\n\n\nOd \u00fadol\u00ed Indu po dh\u00e1by v Murthalu\n\n\n\nArcheologick\u00e9 vykop\u00e1vky v \u00fadol\u00ed Indu dokl\u00e1daj\u00ed zpracov\u00e1n\u00ed p\u0161enice a pou\u017e\u00edv\u00e1n\u00ed hlin\u011bn\u00fdch pec\u00ed ji\u017e 2 500 let p\u0159ed na\u0161\u00edm letopo\u010dtem. V\u00e9dsk\u00e9 texty popisuj\u00ed pathya, t\u011bsto pe\u010den\u00e9 na ohni. S rozvojem zpracov\u00e1n\u00ed ml\u00e9ka se gh\u00ed prosadilo jako plnohodnotn\u00e1 surovina, kter\u00e1 dok\u00e1\u017ee t\u011bstu dodat l\u00edstkov\u00e1n\u00ed i v\u016fni.\n\n\n\nV letech 1126 a\u017e 1138 zaznamenala Manasollasa kr\u00e1le S\u00f3me\u0161vary III. p\u0161eni\u010dn\u00e1 t\u011bsta pln\u011bn\u00e1 drcenou cizrnou, ochucen\u00e1 asafoetidou, \u0159\u00edmsk\u00fdm km\u00ednem a z\u00e1zvorem. Mughalsk\u00e1 kuchyn\u011b upevnila m\u00edsto bohat\u00fdch l\u00edstkuj\u00edc\u00edch chleb\u016f na honosn\u00fdch hostin\u00e1ch. \n\n\n\nLassi se v Pa\u0148d\u017e\u00e1bu odjak\u017eiva pod\u00e1v\u00e1 k parath\u011b\n\n\n\nP\u0159\u00edchod Portugalc\u016f na konci XV. stolet\u00ed pak v\u0161echno zm\u011bnil: brambory a \u010derven\u00e9 chilli prom\u011bnily n\u00e1pln\u011b do samos i parath a daly vzniknout aloo parath\u011b, jak ji zn\u00e1me dnes.\n\n\n\nV Pa\u0148d\u017e\u00e1bu se paratha zabydlela v zem\u011bd\u011blsk\u00fdch dom\u00e1cnostech: chl\u00e9b bohat\u00fd na gh\u00ed, pod\u00e1van\u00fd s b\u00edl\u00fdm m\u00e1slem makhan a lassi, byl jako stvo\u0159en\u00fd pro dlouh\u00e9 pracovn\u00ed dny. V Dill\u00ed se v uli\u010dce Gali Paranthe Wali od 70. let 19. stolet\u00ed pod\u00e1vaj\u00ed vegetari\u00e1nsk\u00e9 parathy sma\u017een\u00e9 v litinov\u00fdch p\u00e1nv\u00edch kadhai. \n\n\n\nPod\u00e9l silnice Grand Trunk Road z nich dh\u00e1by v Murthalu ud\u011blaly vydatn\u00e9 j\u00eddlo na cest\u00e1ch. Migrace tento chl\u00e9b zanesla je\u0161t\u011b d\u00e1l: do Karibiku jako buss-up-shut, na Mauricius jako faratu a do bufet\u016f v zem\u00edch Persk\u00e9ho z\u00e1livu jako sendvi\u010de z parathy.\n\n\n\nHlavn\u00ed suroviny na parathu\n\n\n\n\n\n\n\nAtta, celozrnn\u00e1 p\u0161eni\u010dn\u00e1 mouka mlet\u00e1 na kameni, dod\u00e1v\u00e1 t\u011bstu strukturu a o\u0159\u00ed\u0161kov\u00e9 t\u00f3ny. Gh\u00ed zaji\u0161\u0165uje l\u00edstkov\u00e1n\u00ed, zlatavou barvu a v\u016fni. Zapracov\u00e1v\u00e1 se do mouky je\u0161t\u011b p\u0159ed p\u0159id\u00e1n\u00edm vody (postup zvan\u00fd moyen), aby se omezilo rozv\u00edjen\u00ed lepku a t\u011bsto z\u016fstalo jemn\u00e9. Voda se p\u0159id\u00e1v\u00e1 postupn\u011b, s\u016fl vyva\u017euje sladkost p\u0161enice.\n\n\n\nZ\u00e1kladem n\u00e1pln\u011b do aloo parathy jsou brambory uva\u0159en\u00e9 tak akor\u00e1t, scezen\u00e9 a rozma\u010dkan\u00e9 nasucho. Am\u010d\u00far a anardana dod\u00e1vaj\u00ed kyselost, ani\u017e by p\u0159id\u00e1valy vlhkost. O dochucen\u00ed se d\u00e1le postaraj\u00ed nasucho opra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn a koriandr, mlet\u00e9 chilli a \u010derstv\u00e9 zelen\u00e9 chilli papri\u010dky, z\u00e1zvor a \u010derstv\u00e1 koriandrov\u00e1 na\u0165. Ad\u017evajen zjem\u0148uje \u0161krobov\u00fd pocit v \u00fastech.\n\n\n\nDobr\u00e1 okurkov\u00e1 raita k pod\u00e1v\u00e1n\u00ed jako p\u0159\u00edloha\n\n\n\nNa kvalit\u011b surovin z\u00e1le\u017e\u00ed. \u010cerstv\u00e1 atta rovnom\u011brn\u011b vst\u0159eb\u00e1v\u00e1 vodu a d\u00e1v\u00e1 pln\u011bj\u0161\u00ed chu\u0165. \u010cist\u00e9 gh\u00ed zanech\u00e1v\u00e1 ml\u00e9\u010dn\u00e9 aroma; vanaspati vyvol\u00e1v\u00e1 voskov\u00fd pocit v \u00fastech. U dal\u0161\u00edch n\u00e1pln\u00ed je pot\u0159eba \u0159edkev mooli dob\u0159e vyma\u010dkat, kv\u011bt\u00e1k nasekat najemno a pou\u017e\u00edt drobiv\u00fd pan\u00fdr.\n\n\n\nTechnick\u00e9 rady pro povedenou parathu\n\n\n\nSpr\u00e1vn\u00fd pom\u011br je p\u0159ibli\u017en\u011b jeden a p\u016fl d\u00edlu n\u00e1pln\u011b na jeden d\u00edl t\u011bsta. Na p\u00e1nvi tava za\u010d\u00ednejte nasucho: jakmile se zespodu objev\u00ed chitthi, placku oto\u010dte, pot\u0159ete gh\u00ed, znovu oto\u010dte a p\u0159itla\u010dujte okraje, aby rovnom\u011brn\u011b zezl\u00e1tla d\u00edky p\u0159\u00edm\u00e9mu kontaktu s p\u00e1nv\u00ed, podobn\u011b jako u sheng jian bao. Lachha parathu hned po upe\u010den\u00ed poma\u010dkejte, aby se jednotliv\u00e9 vrstvy odd\u011blily. \n\n\n\n\u010cast\u00e9 chyby: vanaspati m\u00edsto gh\u00ed, neodpo\u010dinut\u00e9 t\u011bsto, kter\u00e9 se smr\u0161\u0165uje, vodnat\u00e9 n\u00e1pln\u011b nebo \u0161patn\u011b uzav\u0159en\u00e9 okraje.\n\n\n\n\n\n\tPrav\u00e1 paratha\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g b\u00edl\u00e9 mouky150 g celozrnn\u00e9 p\u0161eni\u010dn\u00e9 mouky3-4 l\u017e\u00edce gh\u00ed (rozd\u011blen\u00e9 na t\u011bsto, p\u0159ekl\u00e1d\u00e1n\u00ed a op\u00e9k\u00e1n\u00ed)0.5 l\u017ei\u010dky sem\u00ednek ad\u017ev\u00e1nu0.5 l\u017ei\u010dky soli (nebo podle chuti)240 ml vody (p\u0159ibli\u017en\u011b (upravte podle savosti mouky; a\u017e 1 l\u017e\u00edce m\u016f\u017ee zb\u00fdt))mouka (na tvarov\u00e1n\u00ed)K pod\u00e1v\u00e1n\u00ed (voliteln\u00e9)jogurt (k pod\u00e1v\u00e1n\u00ed)kari podle va\u0161eho v\u00fdb\u011bru (nap\u0159. bramborovo-raj\u010datov\u00e9, hr\u00e1\u0161kovo-bramborov\u00e9, hr\u00e1\u0161kov\u00e9 s pan\u00fdrem)\t\n\t\n\t\tP\u0159\u00edprava t\u011bstaVe velk\u00e9 m\u00edse sm\u00edchejte celozrnnou p\u0161eni\u010dnou mouku s b\u00edlou moukou.P\u0159idejte s\u016fl, sem\u00ednka ad\u017ev\u00e1nu a p\u0159ibli\u017en\u011b 2 l\u017ei\u010dky gh\u00ed, pot\u00e9 prom\u00edchejte.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte vodu a pot\u00e9 hn\u011b\u0165te, dokud nevznikne velmi vl\u00e1\u010dn\u00e9 t\u011bsto.P\u0159ikryjte a nechte 20 a\u017e 25 minut odpo\u010d\u00edvat, dokud t\u011bsto nenabobtn\u00e1 a lehce nezpevn\u00ed.Tvarov\u00e1n\u00ed a p\u0159ekl\u00e1d\u00e1n\u00edRuce si lehce pot\u0159ete trochou gh\u00ed, t\u011bsto kr\u00e1tce prohn\u011b\u0165te a rozd\u011blte na 6 d\u00edl\u016f. Z ka\u017ed\u00e9ho vytvarujte kuli\u010dku a obalte ji v mouce.Kuli\u010dku vyv\u00e1lejte na tenk\u00fd kruh (p\u0159ibli\u017en\u011b 25 a\u017e 30 cm). Lehce pot\u0159ete gh\u00ed a p\u0159elo\u017ete na t\u0159etiny; znovu pot\u0159ete, p\u0159elo\u017ete a vytvarujte \u010dtvercov\u00fd boch\u00e1nek.Obalte v mouce, vyv\u00e1lejte na tenk\u00fd \u010dtverec, pot\u0159ete gh\u00ed a znovu p\u0159elo\u017ete na t\u0159etiny jako p\u0159edt\u00edm, aby vznikl dal\u0161\u00ed \u010dtvercov\u00fd boch\u00e1nek.Znovu obalte v mouce a naposledy vyv\u00e1lejte na tenkou \u010dtvercovou parathu p\u0159ipravenou k op\u00e9k\u00e1n\u00ed.Op\u00e9k\u00e1n\u00edNa st\u0159edn\u00edm ohni rozeh\u0159ejte p\u00e1nev (nebo p\u00e1nev tava). P\u0159idejte trochu gh\u00ed a rozet\u0159ete ho.Vlo\u017ete parathu a op\u00e9kejte, dokud povrch nezm\u011bn\u00ed barvu, pot\u00e9 oto\u010dte. Pot\u0159ete gh\u00ed, znovu oto\u010dte a pot\u0159ete i druhou stranu. Op\u00e9kejte z obou stran dozlatova, a\u017e se objev\u00ed hn\u011bd\u00e9 skvrnky.Vyjm\u011bte a polo\u017ete na malou misti\u010dku obr\u00e1cenou dnem vzh\u016fru (na tal\u00ed\u0159i) nebo na pap\u00edrovou ut\u011brku. Stejn\u011b postupujte i s ostatn\u00edmi parathami.Pod\u00e1v\u00e1n\u00edPod\u00e1vejte hork\u00e9, ide\u00e1ln\u011b s jogurtem a kari podle va\u0161eho v\u00fdb\u011bru.\t\n\t\n\t\t\nVodu p\u0159id\u00e1vejte postupn\u011b: podle pou\u017eit\u00e9 mouky nemus\u00edte men\u0161\u00ed \u010d\u00e1st (a\u017e 1 l\u017e\u00edci) pot\u0159ebovat.\nP\u0159i ka\u017ed\u00e9m p\u0159ekl\u00e1d\u00e1n\u00ed pou\u017e\u00edvejte jen mal\u00e9 mno\u017estv\u00ed gh\u00ed, aby vznikly z\u0159eteln\u00e9 vrstvy a t\u011bsto se nerozm\u00e1\u010delo.\n\n\t\n\t\n\t\tHauptgerichtIndisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197076"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197076\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/118030"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}