{"id":200123,"title":"Cibulov\u00e9 bhaji dom\u00e1c\u00ed neboli kanda bhaji","modified":"2026-10-31T18:05:47+01:00","plain":"Cibulov\u00e9 pakory z Mah\u00e1r\u00e1\u0161try, spojen\u00e9 jen trochou cizrnov\u00e9 mouky a usma\u017een\u00e9 kr\u00e1sn\u011b dok\u0159upava.\n\n\n\nOd r\u00e1na pr\u0161\u00ed a kolem p\u00e1t\u00e9 u\u017e je chu\u0165 na n\u011bco tepl\u00e9ho a k\u0159upav\u00e9ho neodbytn\u00e1. V Indii se odpov\u011b\u010f skr\u00fdv\u00e1 v hlubok\u00e9 p\u00e1nvi s olejem: tenk\u00e9 prou\u017eky cibule, jen lehce obalen\u00e9 cizrnovou moukou, z n\u00ed vych\u00e1zej\u00ed zlatav\u00e9, rozje\u017een\u00e9 a jemn\u00e9 skoro jako krajka. \n\n\n\nVon\u00ed to ad\u017evajnem, kari listy a zelen\u00fdmi chilli papri\u010dkami. Berete je do ruky je\u0161t\u011b hork\u00e9, nam\u00e1\u010d\u00edte do m\u00e1tov\u00e9ho \u010datn\u00ed a \u010daj mezit\u00edm chladne, proto\u017ee u\u017e sah\u00e1te po dal\u0161\u00ed.\n\n\n\nP\u00e1livost zelen\u00fdch chilli papri\u010dek zjemn\u00ed dob\u0159e vychlazen\u00e9 lassi\n\n\n\nCo je cibulov\u00e1 pakora?\n\n\n\nCibulov\u00e1 pakora je indick\u00fd sma\u017een\u00fd kousek: najemno nakr\u00e1jen\u00e1 cibule se sm\u00edch\u00e1 se zelen\u00fdmi chilli papri\u010dkami, z\u00e1zvorem a bylinkami, spoj\u00ed cizrnovou moukou (besan) a trochou r\u00fd\u017eov\u00e9 mouky a pot\u00e9 se sma\u017e\u00ed ve vysok\u00e9 vrstv\u011b oleje. V Mah\u00e1r\u00e1\u0161t\u0159e se j\u00ed \u0159\u00edk\u00e1 kanda bhaji. \n\n\n\nOd ostatn\u00edch pakor se li\u0161\u00ed pom\u011brem surovin: hodn\u011b cibule, velmi m\u00e1lo mouky a k propojen\u00ed v\u0161eho \u0161\u0165\u00e1va, kterou pust\u00ed osolen\u00e1 cibule. Stejn\u011b jako samosy pat\u0159\u00ed k z\u00e1klad\u016fm pouli\u010dn\u00edho ob\u010derstven\u00ed v indick\u00e9 kuchyni.\n\n\n\nKanda znamen\u00e1 v mar\u00e1th\u0161tin\u011b \u201ecibule\u201c a bhaji poch\u00e1z\u00ed ze sanskrtsk\u00e9ho bharjita, \u201esma\u017een\u00fd\u201c. Slovo pakora m\u00e1 p\u016fvod v sanskrtsk\u00e9m pakvavata, mal\u00fd tepeln\u011b upraven\u00fd kousek. V hind\u0161tin\u011b se pou\u017e\u00edv\u00e1 tak\u00e9 n\u00e1zev pyaaz pakoda.\n\n\n\nOd st\u0159edov\u011bk\u00fdch text\u016f ke st\u00e1nk\u016fm v obdob\u00ed monzunu\n\n\n\nSma\u017een\u00e9 zeleninov\u00e9 kousky s cizrnovou moukou se objevuj\u00ed u\u017e ve st\u0159edov\u011bk\u00fdch indick\u00fdch textech Lokopakara (1025) a Manasollasa (1130). D\u00edky sma\u017een\u00ed pat\u0159ily do kategorie pakki rasoi, tedy \u201edob\u0159e tepeln\u011b upraven\u00fdch\u201c j\u00eddel, kter\u00e1 obsahovala m\u00e9n\u011b vody a sn\u00e1ze se p\u0159epravovala ne\u017e va\u0159en\u00e9 pokrmy.\n\n\n\nV Mah\u00e1r\u00e1\u0161t\u0159e je kanda bhaji pouli\u010dn\u00edm ob\u010derstven\u00edm. V Bombaji i v Pun\u00e9 pat\u0159\u00ed k monzunov\u00fdm de\u0161\u0165\u016fm: st\u00e1nky zahalen\u00e9 p\u00e1rou, prskaj\u00edc\u00ed olej a \u010daj pod\u00e1van\u00fd vrouc\u00ed. Zn\u00e1m\u00e1 varianta khekda bhaji dostala n\u00e1zev podle mar\u00e1thsk\u00e9ho slova pro \u201ekraba\u201c : dlouh\u00e9 prou\u017eky cibule se v oleji rozv\u00edraj\u00ed jako nohy.\n\n\n\nChcete-li sestavit cel\u00e9 j\u00eddlo, pod\u00e1vejte po nich chana masalu\n\n\n\nStejn\u00e9 t\u011bst\u00ed\u010dko z besanu obaluje i dal\u0161\u00ed zeleninu: tenk\u00e9 pl\u00e1tky brambor (aloo pakora), cel\u00e9 \u0161pen\u00e1tov\u00e9 listy (palak pakora) nebo mal\u00e9 r\u016f\u017ei\u010dky kv\u011bt\u00e1ku (gobi pakora). Dvojici brambor a kv\u011bt\u00e1ku najdete tak\u00e9 v aloo gobi a \u0161pen\u00e1t v palak paneeru.\n\n\n\nHlavn\u00ed suroviny na cibulov\u00e9 pakory\n\n\n\n\n\n\n\nT\u00e9m\u011b\u0159 v\u0161e obstar\u00e1 cibule. Nakr\u00e1jen\u00e1 najemno a promnut\u00e1 mezi prsty se sol\u00ed pust\u00ed b\u011bhem n\u011bkolika minut \u0161\u0165\u00e1vu, kter\u00e1 spoj\u00ed mouku. Zelen\u00e9 chilli papri\u010dky, nastrouhan\u00fd z\u00e1zvor, kari listy (nebo \u010derstv\u00fd koriandr) a n\u011bkolik l\u00edstk\u016f m\u00e1ty j\u00ed dodaj\u00ed v\u016fni.\n\n\n\nCizrnovou mouku besan se\u017eenete v indick\u00fdch a asijsk\u00fdch potravin\u00e1ch. M\u00e1 o\u0159\u00ed\u0161kovou chu\u0165 a rychle zl\u00e1tne. Trocha r\u00fd\u017eov\u00e9 mouky zpevn\u00ed k\u016fr\u010di\u010dku; bez probl\u00e9m\u016f ji nahrad\u00ed jemn\u00e1 krupice nebo kuku\u0159i\u010dn\u00fd \u0161krob.\n\n\n\nAd\u017evajn (ajwain), drobn\u00e9 sem\u00ednko chut\u00ed p\u0159ipom\u00ednaj\u00edc\u00ed tymi\u00e1n, je typick\u00fdm ko\u0159en\u00edm pakor. Namo\u010den\u00e9 ke\u0161u o\u0159\u00ed\u0161ky jsou voliteln\u00e9 a dodaj\u00ed k\u0159upav\u00e9 kousky. K pod\u00e1v\u00e1n\u00ed se hod\u00ed m\u00e1tov\u00e9 \u010di tamarindov\u00e9 \u010datn\u00ed nebo dob\u0159e vychlazen\u00e1 raita.\n\n\n\nJak na kr\u00e1sn\u011b k\u0159upav\u00e9 pakory\n\n\n\nK\u0159upavost zajist\u00ed z\u00e1m\u011brn\u011b n\u00edzk\u00fd pod\u00edl mouky: p\u0159ibli\u017en\u011b 150\u00a0g besanu na 300\u00a0g cibule. Sm\u011bs mus\u00ed z\u016fstat vlhk\u00e1 a kompaktn\u00ed, nikdy nesm\u00ed p\u0159ipom\u00ednat tekut\u00e9 t\u011bst\u00ed\u010dko. \n\n\n\nVodu p\u0159id\u00e1vejte v\u017edy po dvou l\u017e\u00edc\u00edch, p\u0159\u00edli\u0161 mnoho vody toti\u017e vede k m\u011bkk\u00fdm pakor\u00e1m, kter\u00e9 nas\u00e1vaj\u00ed olej. L\u017e\u00edce velmi hork\u00e9ho oleje p\u0159ilit\u00e1 do sm\u011bsi je ud\u011bl\u00e1 je\u0161t\u011b k\u0159upav\u011bj\u0161\u00edmi.\n\n\n\nP\u0159idejte d\u00e1l z \u010derven\u00e9 \u010do\u010dky a r\u00fd\u017ei a ve\u010de\u0159e je na stole\n\n\n\nP\u0159i sma\u017een\u00ed udr\u017eujte teplotu mezi 170 a 180 \u00b0C: mal\u00fd kousek t\u011bsta mus\u00ed okam\u017eit\u011b vyplavat na hladinu. P\u0159\u00edli\u0161 hork\u00fd olej sp\u00e1l\u00ed povrch d\u0159\u00edv, ne\u017e se prope\u010de vnit\u0159ek. V p\u0159\u00edli\u0161 studen\u00e9m oleji budou pakory mastn\u00e9. Kanda bhaji se sma\u017e\u00ed jen jednou a jed\u00ed se hned; pokud si je p\u0159ipravujete p\u0159edem, dvoj\u00ed sma\u017een\u00ed s druh\u00fdm osma\u017een\u00edm t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm jim vr\u00e1t\u00ed k\u0159upavost.\n\n\n\n\n\n\tDom\u00e1c\u00ed cibulov\u00e9 pakory (kanda bhaji)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g cibule ((asi 2 velk\u00e9), nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)150 g cizrnov\u00e9 mouky ((besan))1.5 l\u017e\u00edce r\u00fd\u017eov\u00e9 mouky (nebo jemn\u00e9 krupice \u010di kuku\u0159i\u010dn\u00e9ho \u0161krobu)0.75 l\u017ei\u010dky soli2 zelen\u00e9 chilli papri\u010dky (nasekan\u00e9)0.5 l\u017ei\u010dky z\u00e1zvoru (nastrouhan\u00e9ho (voliteln\u00e9))0.5 l\u017ei\u010dky sem\u00ednek ad\u017evajnu ((ajwain))1 sn\u00edtka kari list\u016f (nasekan\u00fdch, nebo 2 l\u017e\u00edce \u010derstv\u00e9ho koriandru)10 l\u00edstk\u016f m\u00e1ty (nasekan\u00fdch (voliteln\u00e9))35 g ke\u0161u o\u0159ech\u016f (namo\u010den\u00fdch na 15 minut a pot\u00e9 scezen\u00fdch (voliteln\u00e9))1 l\u017e\u00edce oleje (rozp\u00e1len\u00e9ho, do t\u011bsta)olej na sma\u017een\u00ed\t\n\t\n\t\tCibuli nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a dejte do m\u00edsy.P\u0159idejte zelen\u00e9 chilli papri\u010dky, z\u00e1zvor, kari listy, m\u00e1tu a s\u016fl.Cibuli n\u011bkolikr\u00e1t prom\u00e1\u010dkn\u011bte mezi prsty, ale nerozma\u010dkejte ji.Nechte 5 minut odpo\u010d\u00edvat, aby cibule pustila vodu.P\u0159isypte cizrnovou mouku, r\u00fd\u017eovou mouku, ad\u017evajn a ke\u0161u o\u0159echy.Prom\u00edchejte, aby se cibule dob\u0159e obalila; sm\u011bs z\u016fstane pom\u011brn\u011b such\u00e1.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed p\u0159id\u00e1vejte vodu po 2 l\u017e\u00edc\u00edch, dokud nevznikne vlhk\u00e1 a soudr\u017en\u00e1 hmota.T\u011bsto m\u00e1 b\u00fdt tuh\u00e9 a velmi vlhk\u00e9, nikoli tekut\u00e9 jako t\u011bst\u00ed\u010dko na sma\u017een\u00ed.Olej ur\u010den\u00fd do t\u011bsta po\u0159\u00e1dn\u011b rozpalte, pot\u00e9 ho nalijte na sm\u011bs a prom\u00edchejte l\u017e\u00edc\u00ed.V hlubok\u00e9 p\u00e1nvi nebo woku rozeh\u0159ejte vy\u0161\u0161\u00ed vrstvu oleje.Teplotu ov\u011b\u0159te vhozen\u00edm mal\u00e9ho kousku t\u011bsta: mus\u00ed ihned vyplavat na hladinu, ani\u017e by klesl ke dnu.Nastavte st\u0159edn\u00ed a\u017e vy\u0161\u0161\u00ed v\u00fdkon a udr\u017eujte teplotu mezi 170 a 180 \u00b0C.Kone\u010dky prst\u016f odeb\u00edrejte mal\u00e9 porce t\u011bsta a opatrn\u011b je vkl\u00e1dejte do oleje.Nesma\u017ete p\u0159\u00edli\u0161 mnoho kousk\u016f najednou.Ob\u010das prom\u00edchejte a oto\u010dte, aby se pakory usma\u017eily rovnom\u011brn\u011b.Sma\u017ete, dokud nejsou pakory k\u0159upav\u00e9 a kr\u00e1sn\u011b zlatav\u00e9.Nechte okapat na pap\u00edrov\u00fdch ut\u011brk\u00e1ch.Pokra\u010dujte po mal\u00fdch d\u00e1vk\u00e1ch.Pod\u00e1vejte hork\u00e9.\t\n\t\n\t\tKanda bhaji vd\u011b\u010d\u00ed za svou k\u0159upavost z\u00e1m\u011brn\u011b n\u00edzk\u00e9mu pod\u00edlu mouky: m\u00e1lo besanu a hodn\u011b cibule. Pr\u00e1v\u011b t\u00edm se li\u0161\u00ed od ostatn\u00edch pakor, kter\u00e9 maj\u00ed siln\u011bj\u0161\u00ed vrstvu t\u011bst\u00ed\u010dka. Nesna\u017ete se p\u0159ipravit tekut\u00e9 t\u011bsto. Voda, kterou pust\u00ed cibule, a tro\u0161ka p\u0159idan\u00e9 vody sta\u010d\u00ed, aby sm\u011bs dr\u017eela pohromad\u011b. P\u0159\u00edli\u0161 mnoho vody vede k m\u011bkk\u00fdm pakor\u00e1m, kter\u00e9 nas\u00e1vaj\u00ed olej.\nL\u017e\u00edce rozp\u00e1len\u00e9ho oleje vm\u00edchan\u00e1 do t\u011bsta je mal\u00fd trik, d\u00edky kter\u00e9mu budou je\u0161t\u011b k\u0159upav\u011bj\u0161\u00ed. Stejn\u011b d\u016fle\u017eit\u00e1 je teplota p\u0159i sma\u017een\u00ed: v p\u0159\u00edli\u0161 hork\u00e9m oleji se povrch sp\u00e1l\u00ed d\u0159\u00edv, ne\u017e se vnit\u0159ek prope\u010de; v p\u0159\u00edli\u0161 studen\u00e9m budou pakory mastn\u00e9 a m\u011bkk\u00e9. Udr\u017eujte st\u0159edn\u00ed a\u017e vy\u0161\u0161\u00ed v\u00fdkon a teplotu mezi 170 a 180 \u00b0C.\nKe dvoj\u00edmu sma\u017een\u00ed: tradi\u010dn\u00ed kanda bhaji se sma\u017e\u00ed jen jednou a pod\u00e1vaj\u00ed se ihned, kdy jsou nejk\u0159upav\u011bj\u0161\u00ed. Pokud je pot\u0159ebujete p\u0159ipravit p\u0159edem, nejprve je osma\u017ete tak, aby byly prope\u010den\u00e9, ale jen lehce zlatav\u00e9, nechte okapat a t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm je znovu pono\u0159te do oleje p\u0159i st\u0159edn\u00edm a\u017e vy\u0161\u0161\u00edm v\u00fdkonu a dosma\u017ete dozlatova. Z\u00edskaj\u00ed tak zp\u011bt svou k\u0159upavost.\nObm\u011bny s dal\u0161\u00ed zeleninou, ka\u017ed\u00e1 vy\u017eaduje jin\u00fd zp\u016fsob kr\u00e1jen\u00ed a dobu sma\u017een\u00ed. Brambory (aloo pakora): nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky o tlou\u0161\u0165ce 2 a\u017e 3 mm nebo na hranolky, namo\u010dte do trochu \u0159id\u0161\u00edho t\u011bst\u00ed\u010dka z besanu a sma\u017ete pl\u00e1tky 3 a\u017e 4 minuty, hranolky o n\u011bco d\u00e9le. \u0160pen\u00e1t (palak pakora): cel\u00e9 listy jednotliv\u011b nam\u00e1\u010dejte do \u0159\u00eddk\u00e9ho t\u011bst\u00ed\u010dka a sma\u017ete 2 a\u017e 3 minuty. Kv\u011bt\u00e1k (gobi pakora): rozd\u011blte na mal\u00e9 r\u016f\u017ei\u010dky, drobn\u00e9 nechte syrov\u00e9, v\u011bt\u0161\u00ed blan\u0161\u00edrujte 2 a\u017e 3 minuty, obalte v t\u011bst\u00ed\u010dku a sma\u017ete 4 a\u017e 5 minut, dokud uvnit\u0159 nezm\u011bknou.\nPod\u00e1vejte hork\u00e9 s m\u00e1tov\u00fdm nebo tamarindov\u00fdm \u010datn\u00ed a \u010dajem chai.\n\t\n\t\n\t\tSnackIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200123","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=200123"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200123\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/191373"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}