{"id":138978,"title":"Paratha autentic","modified":"2026-06-15T09:41:45+02:00","plain":"Un paratha delicios, ca \u00een India\n\n\n\nGhee-ul sf\u00e2r\u00e2ie pe tawa-ul din font\u0103. Aluatul se umfl\u0103, se acoper\u0103 cu mici pete brun-aurii, chitthi, apoi las\u0103 s\u0103 scape pu\u021bin abur pe la marginile crocante. Parfumul gr\u00e2ului copt umple \u00eenc\u0103perea. \n\n\n\nCa s\u0103 diversifica\u021bi p\u00e2inile, \u00eencerca\u021bi p\u00e2inea naan, coapt\u0103 \u00een tandoor\n\n\n\n\u00cen versiunea umplut\u0103 cu cartofi, amchoorul aduce o aciditate bine definit\u0103 unui miez moale, niciodat\u0103 cleios. Servit cu makhan alb, iaurt proasp\u0103t \u0219i un achar fermentat, bine condimentat, paratha \u00ee\u0219i are la fel de firesc locul la micul dejun punjabi ca \u0219i \u00een dhabele de pe marginea drumului.\n\n\n\n\u00cen aceea\u0219i familie de preparate indiene, idli-urile sunt un mic dejun la abur foarte delicat\n\n\n\nCe este paratha ?\n\n\n\nCuv\u00e2ntul ar proveni din parat (straturi) \u0219i atta, f\u0103ina integral\u0103 de gr\u00e2u m\u0103cinat\u0103 la moar\u0103 de piatr\u0103. S\u0103 reduci paratha la o simpl\u0103 lipie ar fi prea vag : aceea\u0219i etichet\u0103 s-ar putea aplica \u0219i unui b\u00e1nh x\u00e8o sau unui okonomiyaki. \n\n\n\nCeea ce o define\u0219te este structura : un aluat nedospit, apropiat de chapati, lucrat cu ghee pentru a forma straturi, apoi copt pe un tawa p\u00e2n\u0103 c\u00e2nd suprafa\u021ba se b\u0103\u0219ic\u0103 \u0219i se rumene\u0219te.\n\n\n\nAl\u0103turi de un pui korma, paratha \u00eenlocuie\u0219te orezul de minune\n\n\n\nAceast\u0103 structur\u0103 are dou\u0103 forme clasice. Lachha paratha este \u00eentins, uns cu gr\u0103sime, pres\u0103rat cu f\u0103in\u0103, pliat \u0219i rulat peste sine : gr\u0103simea creeaz\u0103 separ\u0103ri \u00eentre straturile de aluat, care se desprind printr-o \u0219ifonare u\u0219oar\u0103 dup\u0103 coacere. \n\n\n\nAloo paratha cere o alt\u0103 m\u0103iestrie : foaia trebuie s\u0103 r\u0103m\u00e2n\u0103 sub\u021bire \u0219i s\u0103 cuprind\u0103 o umplutur\u0103 generoas\u0103 f\u0103r\u0103 s\u0103 se rup\u0103, o aten\u021bie care aminte\u0219te de cea necesar\u0103 la khinkali.\n\n\n\nDin valea Indusului p\u00e2n\u0103 la dhabele din Murthal\n\n\n\nS\u0103p\u0103turile din valea Indusului atest\u0103 prelucrarea gr\u00e2ului \u0219i folosirea cuptoarelor de lut \u00eenc\u0103 din 2 500 \u00ee.e.n. Textele vedice descriu pathya, un aluat copt la foc. Odat\u0103 cu dezvoltarea tehnicilor lactate, ghee-ul s-a impus ca ingredient de sine st\u0103t\u0103tor, capabil s\u0103 dea aluatului foi \u0219i parfum.\n\n\n\n\u00centre 1126 \u0219i 1138, Manasollasa, lucrarea regelui Someshvara al III-lea, consemna aluaturi de gr\u00e2u umplute cu gram zdrobit, asezonate cu asafoetida, chimion \u0219i ghimbir. Buc\u0103t\u0103ria mogul\u0103 a confirmat locul p\u00e2inilor bogate \u0219i stratificate \u00een mesele fastuoase. \n\n\n\nLassi \u00eenso\u021be\u0219te paratha de secole \u00een Punjab\n\n\n\nSosirea portughezilor la sf\u00e2r\u0219itul secolului al XV-lea a schimbat totul : cartoful \u0219i ardeiul iute ro\u0219u au transformat umpluturile, at\u00e2t pe cele din samosa, c\u00e2t \u0219i pe cele din paratha, \u0219i au dat na\u0219tere lui aloo paratha a\u0219a cum \u00eel cunoa\u0219tem ast\u0103zi.\n\n\n\n\u00cen Punjab, paratha s-a impus \u00een gospod\u0103riile agricole : o p\u00e2ine bogat\u0103 \u00een ghee, servit\u0103 cu makhan alb \u0219i lassi, f\u0103cut\u0103 pentru zile lungi de munc\u0103. La Delhi, Gali Paranthe Wali serve\u0219te \u00eenc\u0103 din anii 1870 paratha vegetariene, pr\u0103jite \u00een kadhai din font\u0103. \n\n\n\nDe-a lungul Grand Trunk Road, dhabele din Murthal le-au transformat \u00een mese de popas s\u0103\u021bioase. Migra\u021biile au dus aceast\u0103 p\u00e2ine \u0219i mai departe : buss-up-shut \u00een Caraibe, farata \u00een Mauritius, sandvi\u0219uri cu paratha \u00een cantinele din Golf.\n\n\n\nIngredientele principale ale parathei\n\n\n\n\n\n\n\nAtta, f\u0103ina integral\u0103 de gr\u00e2u m\u0103cinat\u0103 la moar\u0103 de piatr\u0103, d\u0103 structur\u0103 \u0219i note u\u0219or de alun\u0103. Ghee-ul asigur\u0103 foile, rumenirea \u0219i parfumul. Se \u00eencorporeaz\u0103 \u00een f\u0103in\u0103 \u00eenainte de a ad\u0103uga apa (moyen), pentru a limita dezvoltarea glutenului \u0219i a p\u0103stra aluatul fraged. Apa se adaug\u0103 treptat, iar sarea echilibreaz\u0103 dulcea\u021ba gr\u00e2ului.\n\n\n\nUmplutura pentru aloo paratha se bazeaz\u0103 pe cartofi fier\u021bi exact c\u00e2t trebuie, bine scur\u0219i \u0219i zdrobi\u021bi c\u00e2t sunt \u00eenc\u0103 usca\u021bi. Amchoorul \u0219i anardana aduc aciditate f\u0103r\u0103 s\u0103 adauge umezeal\u0103. Chimionul, coriandrul pr\u0103jit, pudra de chili, ardeii verzi proaspe\u021bi, ghimbirul \u0219i coriandrul verde completeaz\u0103 asezonarea. Ajwainul taie senza\u021bia de f\u0103inos.\n\n\n\nUn raita de castrave\u021bi bun merge perfect al\u0103turi\n\n\n\nCalitatea materiilor prime face diferen\u021ba. Un atta proasp\u0103t se hidrateaz\u0103 uniform \u0219i ofer\u0103 o arom\u0103 mai ampl\u0103. Un ghee pur las\u0103 o arom\u0103 lactat\u0103 ; vanaspati-ul d\u0103 o senza\u021bie ceroas\u0103. Pentru celelalte umpluturi, mooli trebuie bine stors, gobi tocat fin, iar paneerul bine sf\u0103r\u00e2mat.\n\n\n\nRepere tehnice pentru un paratha reu\u0219it\n\n\n\nRaportul ideal este de aproximativ o parte \u0219i jum\u0103tate de umplutur\u0103 la o parte de aluat. Pe tawa, se \u00eencepe f\u0103r\u0103 gr\u0103sime : c\u00e2nd apar dedesubt chitthi, se \u00eentoarce, se unge cu ghee, se \u00eentoarce din nou \u0219i se apas\u0103 marginile pentru o rumenire complet\u0103, prin contact ferm, ca la sheng jian bao. Lachha se \u0219ifoneaz\u0103 imediat dup\u0103 coacere pentru a desprinde foile. \n\n\n\nCapcanele obi\u0219nuite : vanaspati \u00een loc de ghee, aluat neodihnit care se str\u00e2nge la loc, umpluturi prea apoase sau o sigilare slab\u0103 la modelare.\n\n\n\n\n\n\tParatha autentic\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g f\u0103in\u0103 alb\u0103150 g f\u0103in\u0103 integral\u0103 de gr\u00e2u3-4 linguri ghee (\u00eemp\u0103r\u021bit \u00eentre aluat, \u00eemp\u0103turiri \u0219i coacere)0.5 linguri\u021b\u0103 semin\u021be de ajwain0.5 linguri\u021b\u0103 sare (sau dup\u0103 gust)240 ml ap\u0103 (aproximativ (ajusta\u021bi \u00een func\u021bie de c\u00e2t\u0103 ap\u0103 absoarbe f\u0103ina; p\u00e2n\u0103 la 1 lingur\u0103 poate r\u0103m\u00e2ne nefolosit\u0103))f\u0103in\u0103 (pentru \u00eentins \u0219i modelat)Pentru servire (op\u021bional)iaurt (pentru servire)curry la alegere (de ex. cu cartofi \u0219i ro\u0219ii, cu maz\u0103re \u0219i cartofi sau cu maz\u0103re \u0219i paneer)\t\n\t\n\t\tPrepararea aluatului\u00centr-un bol mare, amesteca\u021bi f\u0103ina integral\u0103 de gr\u00e2u cu f\u0103ina alb\u0103.Ad\u0103uga\u021bi sarea, semin\u021bele de ajwain \u0219i aproximativ 2 linguri\u021be de ghee, apoi amesteca\u021bi bine.Turna\u021bi apa treptat, amestec\u00e2nd continuu, apoi fr\u0103m\u00e2nta\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat foarte moale \u0219i suplu.Acoperi\u021bi \u0219i l\u0103sa\u021bi aluatul s\u0103 se odihneasc\u0103 20-25 de minute, p\u00e2n\u0103 c\u00e2nd se umfl\u0103 u\u0219or \u0219i devine pu\u021bin mai ferm.Modelare \u0219i \u00eemp\u0103turireUnge\u021bi-v\u0103 u\u0219or m\u00e2inile cu pu\u021bin ghee, fr\u0103m\u00e2nta\u021bi scurt aluatul, apoi \u00eemp\u0103r\u021bi\u021bi-l \u00een 6 por\u021bii. Forma\u021bi c\u00e2te o bil\u0103 \u0219i t\u0103v\u0103li\u021bi-o prin f\u0103in\u0103.\u00centinde\u021bi o bil\u0103 \u00eentr-un disc sub\u021bire (aproximativ 25-30 cm). Unge\u021bi-l u\u0219or cu ghee, apoi \u00eemp\u0103turi\u021bi-l \u00een trei; unge\u021bi din nou, \u00eemp\u0103turi\u021bi \u00eenc\u0103 o dat\u0103 \u0219i forma\u021bi din nou un pachet p\u0103trat.T\u0103v\u0103li\u021bi-l prin f\u0103in\u0103, \u00eentinde\u021bi-l \u00eentr-un p\u0103trat sub\u021bire, unge\u021bi-l cu ghee, apoi repeta\u021bi \u00eemp\u0103turirea \u00een trei pentru a ob\u021bine din nou un pachet p\u0103trat.Mai t\u0103v\u0103li\u021bi-l o dat\u0103 prin f\u0103in\u0103 \u0219i \u00eentinde\u021bi-l pentru ultima dat\u0103 \u00eentr-un paratha p\u0103trat, sub\u021bire, gata de copt.Coacere\u00cencinge\u021bi o tigaie sau o plit\u0103 tawa la foc mediu. Ad\u0103uga\u021bi pu\u021bin ghee \u0219i \u00eentinde\u021bi-l uniform.Pune\u021bi paratha \u00een tigaie \u0219i coace\u021bi-o p\u00e2n\u0103 c\u00e2nd suprafa\u021ba \u00eencepe s\u0103-\u0219i schimbe culoarea, apoi \u00eentoarce\u021bi-o. Unge\u021bi cu ghee, \u00eentoarce\u021bi din nou \u0219i unge\u021bi \u0219i cealalt\u0103 parte. Coace\u021bi pe ambele p\u0103r\u021bi p\u00e2n\u0103 devine aurie, cu pete rumenite.Scoate\u021bi-o \u0219i a\u0219eza\u021bi-o pe un bol mic r\u0103sturnat (pus \u00eentr-o farfurie) sau pe h\u00e2rtie absorbant\u0103. Repeta\u021bi cu celelalte paratha.ServireServi\u021bi-le fierbin\u021bi, ideal cu iaurt \u0219i curry la alegere.\t\n\t\n\t\t\nAd\u0103uga\u021bi apa treptat: \u00een func\u021bie de tipul de f\u0103in\u0103, este posibil s\u0103 nu ave\u021bi nevoie de toat\u0103 cantitatea (p\u00e2n\u0103 la 1 lingur\u0103 poate r\u0103m\u00e2ne nefolosit\u0103).\nFolosi\u021bi ghee \u00een cantit\u0103\u021bi mici la fiecare etap\u0103 de \u00eemp\u0103turire, pentru a ob\u021bine straturi bine definite f\u0103r\u0103 s\u0103 \u00eenmuia\u021bi aluatul.\n\n\t\n\t\n\t\tHauptgerichtNepalesisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138978","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138978"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138978\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/118030"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}