{"id":201776,"title":"Autentick\u00e9 pani puri","modified":"2026-11-02T09:41:07+01:00","plain":"K\u0159upav\u00e9 puri pln\u011bn\u00e9 bramborami a \u010dernou cizrnou, p\u0159elit\u00e9 tamarindov\u00fdm \u010datn\u00ed a napln\u011bn\u00e9 p\u00e1livou m\u00e1tovou vodou.\n\n\n\nPuri dostanete pln\u00e9 ledov\u00e9 vody a mus\u00edte ho sn\u00edst nar\u00e1z, bez p\u0159em\u00fd\u0161len\u00ed. K\u0159upav\u00e1 sko\u0159\u00e1pka praskne, \u00fasta zaplav\u00ed voda s m\u00e1tou a zelen\u00fdmi chilli papri\u010dkami a pak se ozve tamarindov\u00e9 \u010datn\u00ed se svou sladkokyselou chut\u00ed. \n\n\n\nNakonec z\u016fstane m\u011bkk\u00e1 brambora, k\u0159upav\u00e1 \u010derven\u00e1 cibule a sirn\u00e1 chu\u0165 \u010dern\u00e9 soli. Ruka u\u017e sah\u00e1 po dal\u0161\u00edm kousku.\n\n\n\nDal\u0161\u00ed indick\u00e1 pouli\u010dn\u00ed pochoutka k zakousnut\u00ed : cibulov\u00e9 pakory\n\n\n\nCo je pani puri ?\n\n\n\nPani puri pat\u0159\u00ed mezi chaat, indick\u00e9 pouli\u010dn\u00ed pochoutky, v nich\u017e se snoub\u00ed slan\u00e1, sladk\u00e1 a nakysl\u00e1 chu\u0165. Mal\u00e1 dut\u00e1 sma\u017een\u00e1 sko\u0159\u00e1pka, puri, se prop\u00edchne, napln\u00ed, pono\u0159\u00ed do ko\u0159en\u011bn\u00e9 vody a pak sn\u00ed na jedno sousto, ne\u017e stihne zm\u011bknout. \n\n\n\nCel\u00e1 indick\u00e1 kuchyn\u011b ho zn\u00e1 i pod jin\u00fdmi n\u00e1zvy\u00a0: na severu jako golgappa s v\u011bt\u0161\u00edmi sko\u0159\u00e1pkami a velmi p\u00e1livou vodou, v Kalkat\u011b jako puchka s tmav\u0161\u00ed sko\u0159\u00e1pkou a v\u00fdrazn\u011b kyselou tamarindovou vodou.\n\n\n\nPani znamen\u00e1 v hind\u0161tin\u011b \u201e voda \u201c a puri ozna\u010duje nafouknutou sko\u0159\u00e1pku. N\u00e1zev popisuje samotn\u00fd postup : sko\u0159\u00e1pku, kter\u00e1 se pln\u00ed vodou.\n\n\n\nOd legendy z Mah\u00e1bh\u00e1raty po st\u00e1nky v Bombaji\n\n\n\nLegenda spojen\u00e1 s Mah\u00e1bh\u00e1ratou p\u0159ipisuje pani puri Draupad\u00ed, kter\u00e1 pr\u00fd ze zbyl\u00fdch brambor a t\u011bsta p\u0159ipravila drobn\u00e1 nafouknut\u00e1 sousta, aby nasytila P\u00e1nduovce. Nej\u010dast\u011bji zmi\u0148ovan\u00e1 historick\u00e1 stopa vede k phulki, nafouknut\u00e9 pochoutce z kr\u00e1lovstv\u00ed Magadha na \u00fazem\u00ed dne\u0161n\u00edho Bih\u00e1ru.\n\n\n\nOp\u011bt brambory, tentokr\u00e1t v kari : aloo gobi\n\n\n\nV Bombaji stoj\u00ed pani puri na rovnov\u00e1ze sladk\u00e9, p\u00e1liv\u00e9, slan\u00e9 a kysel\u00e9 chuti, se studenou m\u00e1tovou vodou a sladk\u00fdm tamarindov\u00fdm \u010datn\u00ed. Prodava\u010d ka\u017ed\u00e9 puri b\u011bhem n\u011bkolika vte\u0159in prop\u00edchne, napln\u00ed, namo\u010d\u00ed a pod\u00e1. Sn\u00edte ho p\u0159\u00edmo p\u0159ed st\u00e1nkem, zat\u00edmco \u010dek\u00e1te na dal\u0161\u00ed. \n\n\n\nTento recept p\u0159en\u00e1\u0161\u00ed bombajskou verzi do dom\u00e1c\u00ed kuchyn\u011b, s kupovan\u00fdmi puri, kter\u00e9 se m\u00edsto sma\u017een\u00ed pe\u010dou v troub\u011b.\n\n\n\nHlavn\u00ed suroviny na pani puri\n\n\n\n\n\n\n\nPuri koup\u00edte v obchod\u011b s indick\u00fdmi potravinami p\u0159ipraven\u00e9 k tepeln\u00e9 \u00faprav\u011b, v podob\u011b mal\u00fdch such\u00fdch placi\u010dek, kter\u00e9 v troub\u011b nab\u011bhnou. N\u00e1pl\u0148 tvo\u0159\u00ed va\u0159en\u00e9 brambory, \u010dern\u00e1 cizrna (kala chana) s pevnou strukturou, p\u0159\u00edbuzn\u00e1 t\u00e9, kter\u00e1 se pou\u017e\u00edv\u00e1 do chana masala, a \u010derven\u00e1 cibule nasekan\u00e1 t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\nSladk\u00e9 \u010datn\u00ed, meethi chutney, vznik\u00e1 sva\u0159en\u00edm tamarindov\u00e9 du\u017einy s jaggery, nerafinovan\u00fdm t\u0159tinov\u00fdm cukrem podobn\u00fdm palmov\u00e9mu cukru, a cukrem. Dochucuje se mlet\u00fdm \u010derven\u00fdm chilli, opra\u017een\u00fdm \u0159\u00edmsk\u00fdm km\u00ednem, z\u00e1zvorem a amchurem, pr\u00e1\u0161kem ze su\u0161en\u00e9ho zelen\u00e9ho manga. \u0160petka asafoetidy proh\u0159\u00e1t\u00e1 v oleji mu dod\u00e1 n\u00e1dech cibule a \u010desneku.\n\n\n\nP\u00e1liv\u00e1 voda, teekha pani, d\u00e1v\u00e1 pokrmu jeho osobit\u00fd charakter. M\u00e1ta, koriandr, \u010derstv\u00fd z\u00e1zvor a zelen\u00e9 chilli papri\u010dky se rozmixuj\u00ed s vodou, citronovou \u0161\u0165\u00e1vou, sm\u011bs\u00ed chaat masala a \u010dernou sol\u00ed kala namak, jej\u00ed\u017e sirn\u00e1 chu\u0165 je nepostradateln\u00e1. Boondi, drobn\u00e9 sma\u017een\u00e9 kuli\u010dky z cizrnov\u00e9 mouky, dod\u00e1vaj\u00ed k\u0159upavost.\n\n\n\nPraktick\u00e9 rady pro poveden\u00e9 pani puri\n\n\n\n\u010catn\u00ed je hotov\u00e9, kdy\u017e pokryje zadn\u00ed stranu l\u017e\u00edce a \u010d\u00e1ra, kterou v n\u011bm ud\u011bl\u00e1te prstem, se neslije. P\u0159i chladnut\u00ed je\u0161t\u011b zhoustne. Teekha pani p\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edtko a pod\u00e1vejte po\u0159\u00e1dn\u011b vychlazen\u00e9. Puri vyndejte z trouby, kdy\u017e se nafouknou jako mal\u00e9 tenisov\u00e9 m\u00ed\u010dky, a pl\u0148te je a\u017e t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, proto\u017ee sko\u0159\u00e1pka p\u0159i kontaktu s vodou rychle m\u011bkne.\n\n\n\nDob\u0159e vychlazen\u00e9 lassi na zjemn\u011bn\u00ed p\u00e1livosti\n\n\n\nDoprost\u0159ed stolu postavte n\u00e1pl\u0148, cibuli, \u010datn\u00ed a p\u00e1livou vodu a nechte ka\u017ed\u00e9ho, a\u0165 si puri napln\u00ed s\u00e1m. Pro vydatn\u011bj\u0161\u00ed indick\u00e9 poho\u0161t\u011bn\u00ed k aperitivu p\u0159idejte samosy, samosy z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo idli.\n\n\n\n\n\n\tAutentick\u00e9 pani puri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSladk\u00e9 tamarindov\u00e9 \u010datn\u00ed (meethi chutney)50 g tamarindov\u00e9 du\u017einy ((imli))75 g jaggery, (nal\u00e1man\u00e9ho na kousky)70 g cukru1 l\u017ei\u010dka mlet\u00e9ho \u010derven\u00e9ho chilli0.5 l\u017ei\u010dky mlet\u00e9ho pra\u017een\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu1 l\u017e\u00edce pr\u00e1\u0161ku ze zelen\u00e9ho manga ((amchur))1 l\u017ei\u010dka mlet\u00e9ho z\u00e1zvoru0.25 l\u017ei\u010dky \u010dern\u00e9 soli ((kala namak))S\u016fl, (podle chuti)500 ml vody1 \u0161petka asafoetidy ((hing))1-2 l\u017ei\u010dky oleje (s neutr\u00e1ln\u00ed chut\u00ed)P\u00e1liv\u00e1 voda (teekha pani)20 g l\u00edstk\u016f m\u00e1ty15 g l\u00edstk\u016f koriandru1 kousek z\u00e1zvoru (\u010derstv\u00e9ho, dlouh\u00fd 2.5 cm, nakr\u00e1jen\u00fd na kousky)2-4 zelen\u00e9 chilli papri\u010dky750 ml vodyS\u016fl, (podle chuti)1 l\u017ei\u010dka \u010dern\u00e9 soli ((kala namak))1 l\u017ei\u010dka mlet\u00e9ho pra\u017een\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu1.5 l\u017ei\u010dky chaat masaly1 l\u017e\u00edce pr\u00e1\u0161ku ze zelen\u00e9ho manga ((amchur))2 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy1 l\u017ei\u010dka mlet\u00e9ho \u010derven\u00e9ho chilli, (voliteln\u011b)15 g boondiBramborov\u00e1 n\u00e1pl\u01483 brambory (st\u0159edn\u011b velk\u00e9, uva\u0159en\u00e9 ve vod\u011b, vychladl\u00e9 a oloupan\u00e9)S\u016fl, (podle chuti)80 g \u010dern\u00e9 cizrny ((kala chana), uva\u0159en\u00e9, nebo b\u011b\u017en\u00e9 uva\u0159en\u00e9 cizrny)0.25 l\u017ei\u010dky \u010dern\u00e9 soli ((kala namak))Puri z trouby50 puri (kupovan\u00fdch, ur\u010den\u00fdch k tepeln\u00e9 \u00faprav\u011b (nebo v\u00edce))Pod\u00e1v\u00e1n\u00ed1 velk\u00e1 \u010derven\u00e1 cibule, (najemno nasekan\u00e1)\t\n\t\n\t\tSladk\u00e9 tamarindov\u00e9 \u010datn\u00ed (meethi chutney)Nalijte vodu do m\u00edsy.P\u0159idejte tamarindovou du\u017einu, jaggery, cukr, \u010derven\u00e9 chilli, pra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn, amchur, mlet\u00fd z\u00e1zvor, \u010dernou s\u016fl a s\u016fl.D\u016fkladn\u011b prom\u00edchejte, aby ve sm\u011bsi nez\u016fstaly hrudky.V rendl\u00edku rozeh\u0159ejte olej.P\u0159idejte asafoetidu a n\u011bkolik sekund ji restujte.Nalijte tamarindovou sm\u011bs do rendl\u00edku.Prom\u00edchejte a p\u0159ive\u010fte k varu.Ztlumte plamen a za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed nechte zredukovat na polovinu, p\u0159ibli\u017en\u011b 20 minut (na siln\u00e9m plameni se sm\u011bs zredukuje rychleji).Jakmile je \u010datn\u00ed uva\u0159en\u00e9 a dostate\u010dn\u011b hust\u00e9, vypn\u011bte plot\u00fdnku a p\u0159iklopte.Nechte \u00fapln\u011b vychladnout: \u010datn\u00ed p\u0159i chladnut\u00ed je\u0161t\u011b zhoustne.Zkontrolujte konzistenci: pono\u0159te l\u017e\u00edci do \u010datn\u00ed a pak prstem ud\u011blejte \u010d\u00e1ru uprost\u0159ed jej\u00ed vypoukl\u00e9 strany.Pokud \u010datn\u00ed z\u016fstane na obou stran\u00e1ch \u010d\u00e1ry a nest\u00e9k\u00e1, m\u00e1 ide\u00e1ln\u00ed konzistenci.P\u00e1liv\u00e1 voda (teekha pani)Do stoln\u00edho mix\u00e9ru vlo\u017ete m\u00e1tu, koriandr, z\u00e1zvor, zelen\u00e9 chilli papri\u010dky, vodu, s\u016fl, \u010dernou s\u016fl, pra\u017een\u00fd \u0159\u00edmsk\u00fd km\u00edn, chaat masalu, amchur a citronovou \u0161\u0165\u00e1vu.Rozmixujte na hladkou tekutinu.Mlet\u00e9 \u010derven\u00e9 chilli p\u0159idejte podle chuti jen tehdy, pokud chcete vodu p\u00e1liv\u011bj\u0161\u00ed.Vodu p\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edtko.P\u0159idejte boondi a prom\u00edchejte.Ulo\u017ete do lednice: teekha pani se pod\u00e1v\u00e1 dob\u0159e vychlazen\u00e9.Bramborov\u00e1 n\u00e1pl\u0148Uva\u0159en\u00e9 brambory nakr\u00e1jejte najemno nebo je rozma\u010dkejte.Dejte je do m\u00edsy.P\u0159idejte s\u016fl, \u010dernou cizrnu a \u010dernou s\u016fl.D\u016fkladn\u011b prom\u00edchejte a dejte stranou.Puri z troubyP\u0159edeh\u0159ejte troubu na 180 \u00b0C s horkovzduchem.Rozlo\u017ete puri na plech a nechte mezi nimi trochu m\u00edsta, proto\u017ee se nafouknou.Pe\u010dte 2 a\u017e 4 minuty, dokud se nenafouknou jako mal\u00e9 tenisov\u00e9 m\u00ed\u010dky.Vyjm\u011bte puri z trouby: jsou p\u0159ipraven\u00e9 k pln\u011bn\u00ed.Pod\u00e1v\u00e1n\u00edUprost\u0159ed puri ud\u011blejte mal\u00fd otvor.Napl\u0148te trochou bramborov\u00e9 n\u00e1pln\u011b.P\u0159idejte trochu nasekan\u00e9 \u010derven\u00e9 cibule.P\u0159idejte trochu sladk\u00e9ho tamarindov\u00e9ho \u010datn\u00ed.Pono\u0159te puri do teekha pani, aby se naplnilo.Sn\u011bzte cel\u00e9 puri na jedno sousto.\t\n\t\n\t\t\u010cernou cizrnu (kala chana) m\u016f\u017eete nahradit b\u011b\u017enou uva\u0159enou cizrnou.\n\t\n\t\n\t\tSnackIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201776","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=201776"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201776\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/201694"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}