{"id":3524,"date":"2014-10-14T17:11:43","date_gmt":"2014-10-14T15:11:43","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3524"},"modified":"2025-03-17T14:08:19","modified_gmt":"2025-03-17T12:08:19","slug":"indicke-placky-plnene-korenenymi-zemiakmi-aloo-parathas","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3524","title":{"rendered":"Indick\u00e9 placky plnen\u00e9 korenen\u00fdmi zemiakmi – Aloo Parathas"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Indicka kuchyna je nasa milovana. Spociatku som robievala ako prilohu len ryzu, ale v poslednej dobe plackujem.\u00a0 Neviem ci sa v Indii tieto placky\u00a0 konzumuju ako priloha, alebo ako normalne jedlo. Ja ich robievam ako prilohu, ale dnes som dve zjedla s udusenou kyslou kapustou…velka fajnotka, ktovie co by na to povedali Indovia.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 8 kusov placiek<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

(C) 2025 Milena Chalupn\u00edkov\u00e1<\/h3>\n
\n

Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm p\u00edsomn\u00fdm s\u00fahlasom majite\u013ea t\u00fdchto str\u00e1nok.<\/strong><\/p>\n

All rights reserved.<\/strong><\/p>\n<\/div>\n

300 g zemiaky
\nsol
\n1 CL cerstvo namlete korenie
\n1 mala kyticka koriandrova vnat
\n1 plocha lyzica chilli vlocky
\n1 CL dumbierova pasta (alebo nastruhany cerstvy dumbier)<\/p>\n

Na cesto :
\n200 g hladka muka
\n4 PL orechovy olej (ak ho nemate tak kludne rastlinny, ale v ziadnom pripade nie olivovy)
\nolej na opekanie placiek<\/p>\n

\"\"<\/a><\/p>\n

Postup<\/h2>\n

Zemiaky ocistime a beznym sposobom ich uvarime v slanej vode.
\nScedime, nechame trosku vychladnut. Zemiaky postruhame na velkej slzicke.
\nPridame do nich cerstvo namlete korenie, chilli vlocky a dumbier (zazvor).
\nKoriandrove listky nasekame a pridame k zemiakom. Vsetko vymiesame, popripade este dosolime a vytvorime gulu.
\nPripravime si teplu vodu….cca 150 ml plus, minus. Do nakyprenej muky pridame olej, trosku soli a polovicu vody.
\nPrstami vypracuvame cesto a vodu si stale dolievame. Ja som neminula celych 150 ml,\u00a0 co ma celkom prekvapilo. Olej som lievala od oka, takze som uliala asi viac, preto som nepotrebovala tak pridavat tekutinu. Tekutinu si pridavajte podla potreby tak, aby bolo cesto makke a redsie ako obycajne.
\nVypracuvame cesto tak 5 minut. Cesto je kompaktne, plasticke a poddajne. Prikryjeme ho a nechame 30 minut odpocivat.
\nCesto rozdelime na 8 rovnakych gulocok a to iste aj so zemiakmi.<\/p>\n

\"\"<\/a>
\nKazdu gulku cesta\u00a0 rozvalkame (ja som musela podsypavat) na premier cca 15 az 20 cm. Mne sa dalo skor na tych 15.
\nDo stredu kruhu dame gulku korenenych zemiakov.<\/p>\n

\"\"<\/a><\/p>\n

Cesto dobre uzatvorime do batozteka.<\/p>\n

\"\"<\/a><\/p>\n

Kazdu naplnenu gulku jemne rozvalkame… ja som robila priemer asi 10 cm.
\nS cestom sa mi pracovalo skvele, netrhalo sa, napln drzalo v sebe.
\nPanvicu vytrieme olejom a rozohrejeme.
\nPlacky opekame z kazdej strany do zlata (cca po 1 az 2 minutach).<\/p>\n

\"\"<\/a><\/p>\n

Placky boli vlacne a nemusela som ich vlhcit roztopenym maslom.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Indicka kuchyna je nasa milovana. Spociatku som robievala ako prilohu len ryzu, ale v poslednej dobe plackujem.\u00a0 Neviem ci sa v Indii tieto placky\u00a0 konzumuju ako priloha, alebo ako normalne jedlo. Ja ich robievam ako prilohu, ale dnes som dve zjedla s udusenou kyslou kapustou…velka fajnotka, ktovie co by na to povedali Indovia. \u010cas pr\u00edpravy: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18,10],"tags":[],"class_list":["post-3524","post","type-post","status-publish","format-standard","hentry","category-indicka-kuchyna","category-prilohy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-UQ","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3524"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3524\/revisions"}],"predecessor-version":[{"id":11116,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3524\/revisions\/11116"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3524"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}