{"id":191471,"title":"Pakora de ceap\u0103 f\u0103cute \u00een cas\u0103 (kanda bhaji)","modified":"2026-10-12T08:41:23+02:00","plain":"Pakora de ceap\u0103 din Maharashtra, legate cu foarte pu\u021bin\u0103 f\u0103in\u0103 de n\u0103ut \u0219i pr\u0103jite p\u00e2n\u0103 devin foarte crocante.\n\n\n\nPlou\u0103 \u00eenc\u0103 de diminea\u021b\u0103, iar pe la ora cinci pofta de ceva cald \u0219i crocant nu-\u021bi mai d\u0103 pace. \u00cen India, r\u0103spunsul st\u0103 \u00eentr-o tigaie ad\u00e2nc\u0103 cu ulei: fire sub\u021biri de ceap\u0103 abia \u00eembr\u0103cate \u00een f\u0103in\u0103 de n\u0103ut, care ies aurii, zb\u00e2rlite, aproape ca o dantel\u0103. \n\n\n\nMiroase a ajowan, a frunze de curry \u0219i a ardei iute verde. Le \u00een\u0219faci \u00eenc\u0103 fierbin\u021bi, le \u00eenmoi \u00eentr-un chutney de ment\u0103, iar chai-ul se r\u0103ce\u0219te c\u00e2t timp mai iei una.\n\n\n\nCa s\u0103 domole\u0219ti ardeiul iute verde, un lassi bine r\u0103cit\n\n\n\nCe este pakora de ceap\u0103?\n\n\n\nPakora de ceap\u0103 este o gogoa\u0219\u0103 indian\u0103: ceap\u0103 t\u0103iat\u0103 fin, amestecat\u0103 cu ardei iu\u021bi verzi, ghimbir \u0219i verde\u021buri, legat\u0103 cu f\u0103in\u0103 de n\u0103ut (besan) \u0219i pu\u021bin\u0103 f\u0103in\u0103 de orez, apoi pr\u0103jit\u0103 \u00een baie de ulei. \u00cen Maharashtra i se spune kanda bhaji. \n\n\n\nSe deosebe\u0219te de alte pakora prin propor\u021bii: mult\u0103 ceap\u0103, foarte pu\u021bin\u0103 f\u0103in\u0103 \u0219i apa l\u0103sat\u0103 de ceapa s\u0103rat\u0103, care leag\u0103 totul. La fel ca samosa, este unul dintre st\u00e2lpii m\u00e2nc\u0103rii stradale din buc\u0103t\u0103ria indian\u0103.\n\n\n\nKanda \u00eenseamn\u0103 \u201eceap\u0103\u201d \u00een marathi, iar bhaji vine din sanscritul bharjita, \u201epr\u0103jit\u201d. Pakora provine din sanscritul pakvavata, o buc\u0103\u021bic\u0103 g\u0103tit\u0103. \u00cen hindi i se mai spune \u0219i pyaaz pakoda.\n\n\n\nDe la textele medievale la tarabele din vremea musonului\n\n\n\nGogo\u0219ile de legume cu f\u0103in\u0103 de n\u0103ut apar deja \u00een texte indiene din Evul Mediu, Lokopakara (1025) \u0219i Manasollasa (1130). Pr\u0103jirea le \u00eencadra \u00een pakki rasoi, buc\u0103t\u0103ria \u201ebine g\u0103tit\u0103\u201d, mai pu\u021bin umed\u0103 \u0219i mai u\u0219or de transportat dec\u00e2t m\u00e2nc\u0103rurile fierte.\n\n\n\n\u00cen Maharashtra, kanda bhaji este o gustare stradal\u0103. La Mumbai, ca \u0219i la Pune, merge m\u00e2n\u0103 \u00een m\u00e2n\u0103 cu ploile musonice: tarabe fumeg\u00e2nde, ulei care sf\u00e2r\u00e2ie \u0219i chai servit fierbinte. O variant\u0103 cunoscut\u0103, khekda bhaji, \u00ee\u0219i trage numele de la cuv\u00e2ntul marathi pentru \u201ecrab\u201d: \u00een ulei, f\u00e2\u0219iile lungi de ceap\u0103 se desfac ca ni\u0219te picioare.\n\n\n\nCa s\u0103 faci din ele o mas\u0103, continu\u0103 cu un chana masala\n\n\n\nAcela\u0219i aluat de besan \u00eembrac\u0103 \u0219i alte legume: cartoful t\u0103iat \u00een felii sub\u021biri (aloo pakora), frunzele \u00eentregi de spanac (palak pakora) sau buche\u021belele mici de conopid\u0103 (gobi pakora). Duo-ul cartof \u0219i conopid\u0103 \u00eel reg\u0103se\u0219ti \u00een aloo gobi, iar spanacul \u00een palak paneer.\n\n\n\nIngredientele principale pentru pakora de ceap\u0103\n\n\n\n\n\n\n\nCeapa face aproape totul. T\u0103iat\u0103 fin \u0219i frecat\u0103 \u00eentre degete cu sarea, \u00ee\u0219i las\u0103 apa \u00een c\u00e2teva minute, iar acest suc leag\u0103 f\u0103ina. Ardeii iu\u021bi verzi, ghimbirul ras, frunzele de curry (sau coriandrul proasp\u0103t) \u0219i c\u00e2teva frunze de ment\u0103 \u00eei dau aroma.\n\n\n\nF\u0103ina de n\u0103ut, besan, se g\u0103se\u0219te \u00een magazinele cu produse indiene \u0219i asiatice. Are gust de alune de p\u0103dure \u0219i se rumene\u0219te repede. Pu\u021bin\u0103 f\u0103in\u0103 de orez face crusta mai ferm\u0103; gri\u0219ul fin sau amidonul de porumb o \u00eenlocuiesc f\u0103r\u0103 probleme.\n\n\n\nAjowanul (ajwain), o s\u0103m\u00e2n\u021b\u0103 mic\u0103 cu gust apropiat de cel al cimbrului, este condimentul tipic pentru pakora. Nucile caju \u00eenmuiate sunt op\u021bionale \u0219i adaug\u0103 buc\u0103\u021bele crocante. Al\u0103turi, un chutney de ment\u0103 sau de tamarind ori o raita bine r\u0103cit\u0103.\n\n\n\nRepere tehnice pentru pakora foarte crocante\n\n\n\nCrocan\u021ba vine dintr-o propor\u021bie de f\u0103in\u0103 inten\u021bionat mic\u0103: aproximativ 150 g de besan la 300 g de ceap\u0103. Amestecul trebuie s\u0103 r\u0103m\u00e2n\u0103 o mas\u0103 umed\u0103 \u0219i compact\u0103, niciodat\u0103 un aluat curg\u0103tor. \n\n\n\nApa se adaug\u0103 c\u00e2te dou\u0103 linguri o dat\u0103, iar prea mult\u0103 ap\u0103 d\u0103 gogo\u0219i moi care se \u00eembib\u0103 cu ulei. O lingur\u0103 de ulei foarte fierbinte turnat\u0103 \u00een amestec le face \u0219i mai crocante.\n\n\n\nCu un dahl de linte ro\u0219ie \u0219i orez, cina e gata\n\n\n\nPentru pr\u0103jit, men\u021bine uleiul \u00eentre 170 \u0219i 180 \u00b0C: o buc\u0103\u021bic\u0103 de aluat trebuie s\u0103 urce imediat la suprafa\u021b\u0103. Dac\u0103 e prea fierbinte, uleiul arde exteriorul \u00eenainte ca interiorul s\u0103 se g\u0103teasc\u0103. Dac\u0103 e prea rece, gogo\u0219ile ies grase. Kanda bhaji se pr\u0103je\u0219te o singur\u0103 dat\u0103 \u0219i se m\u0103n\u00e2nc\u0103 imediat; dac\u0103 le preg\u0103te\u0219ti dinainte, o dubl\u0103 pr\u0103jire chiar \u00eenainte de servire le red\u0103 crocan\u021ba.\n\n\n\n\n\n\tPakora de cas\u0103 cu ceap\u0103 (kanda bhaji)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g de ceap\u0103 ((aproximativ 2 cepe mari), t\u0103iat\u0103 \u00een felii sub\u021biri)150 g de f\u0103in\u0103 de n\u0103ut ((besan))1.5 linguri de f\u0103in\u0103 de orez (sau gri\u0219 fin, sau amidon de porumb)0.75 linguri\u021b\u0103 de sare2 ardei iu\u021bi verzi (toca\u021bi)0.5 linguri\u021b\u0103 de ghimbir (ras (op\u021bional))0.5 linguri\u021b\u0103 de semin\u021be de ajowan ((ajwain))1 crengu\u021b\u0103 de frunze de curry (tocate, sau 2 linguri de coriandru proasp\u0103t)10 frunze de ment\u0103 (tocate (op\u021bional))35 g de nuci caju (\u00eenmuiate 15 minute, apoi scurse (op\u021bional))1 lingur\u0103 de ulei (foarte fierbinte, pentru compozi\u021bie)ulei pentru pr\u0103jit\t\n\t\n\t\tT\u0103ia\u021bi ceapa \u00een felii sub\u021biri \u0219i pune\u021bi-o \u00eentr-un castron.Ad\u0103uga\u021bi ardeii iu\u021bi verzi, ghimbirul, frunzele de curry, menta \u0219i sarea.Str\u00e2nge\u021bi ceapa \u00eentre degete de mai multe ori, f\u0103r\u0103 s\u0103 o strivi\u021bi.L\u0103sa\u021bi s\u0103 se odihneasc\u0103 5 minute, c\u00e2t timp ceapa \u00ee\u0219i las\u0103 zeama.Pres\u0103ra\u021bi f\u0103ina de n\u0103ut, f\u0103ina de orez, ajowanul \u0219i nucile caju.Amesteca\u021bi ca s\u0103 \u00eembr\u0103ca\u021bi bine ceapa; compozi\u021bia r\u0103m\u00e2ne destul de uscat\u0103.Ad\u0103uga\u021bi ap\u0103, c\u00e2te 2 linguri o dat\u0103, amestec\u00e2nd, p\u00e2n\u0103 c\u00e2nd ob\u021bine\u021bi o compozi\u021bie umed\u0103 \u0219i compact\u0103.Compozi\u021bia trebuie s\u0103 fie ferm\u0103 \u0219i foarte umed\u0103, f\u0103r\u0103 s\u0103 fie lichid\u0103 ca un aluat pentru pr\u0103jit.\u00cencinge\u021bi uleiul p\u0103strat pentru compozi\u021bie p\u00e2n\u0103 devine foarte fierbinte, apoi turna\u021bi-l peste compozi\u021bie \u0219i amesteca\u021bi cu lingura.\u00cencinge\u021bi o baie de ulei \u00eentr-o tigaie ad\u00e2nc\u0103 sau \u00eentr-un wok.Verifica\u021bi temperatura l\u0103s\u00e2nd s\u0103 cad\u0103 \u00een ulei o buc\u0103\u021bic\u0103 de compozi\u021bie: trebuie s\u0103 urce imediat la suprafa\u021b\u0103, f\u0103r\u0103 s\u0103 se scufunde.Regla\u021bi focul la mediu spre mare, \u00eentre 170 \u0219i 180 \u00b0C.Lua\u021bi por\u021bii mici de compozi\u021bie cu v\u00e2rful degetelor \u0219i l\u0103sa\u021bi-le s\u0103 alunece \u00een ulei.Nu supra\u00eenc\u0103rca\u021bi baia de ulei.Amesteca\u021bi \u0219i \u00eentoarce\u021bi-le din c\u00e2nd \u00een c\u00e2nd, ca s\u0103 se pr\u0103jeasc\u0103 uniform.Pr\u0103ji\u021bi p\u00e2n\u0103 c\u00e2nd chiftelu\u021bele devin crocante \u0219i bine rumenite.Scurge\u021bi-le pe h\u00e2rtie absorbant\u0103.Continua\u021bi \u00een reprize mici.Servi\u021bi-le fierbin\u021bi.\t\n\t\n\t\tKanda bhaji \u00ee\u0219i datoreaz\u0103 crocan\u021ba unei propor\u021bii de f\u0103in\u0103 inten\u021bionat mici: pu\u021bin besan la mult\u0103 ceap\u0103. Asta \u00eel deosebe\u0219te de celelalte tipuri de pakora, \u00eenvelite \u00een mai mult aluat. Nu \u00eencerca\u021bi s\u0103 ob\u021bine\u021bi un aluat lichid. Zeama l\u0103sat\u0103 de ceap\u0103 \u0219i foarte pu\u021bin\u0103 ap\u0103 ad\u0103ugat\u0103 sunt de ajuns pentru a lega compozi\u021bia. Prea mult\u0103 ap\u0103 d\u0103 chiftelu\u021be moi, care se \u00eembib\u0103 cu ulei.\nLingura de ulei foarte fierbinte, \u00eencorporat\u0103 \u00een compozi\u021bie, este micul truc care le face \u0219i mai crocante. Temperatura de pr\u0103jire conteaz\u0103 la fel de mult: dac\u0103 e prea mare, exteriorul se arde \u00eenainte ca interiorul s\u0103 fie p\u0103truns; dac\u0103 e prea mic\u0103, chiftelu\u021bele devin grase \u0219i moi. R\u0103m\u00e2ne\u021bi la foc mediu spre mare, \u00eentre 170 \u0219i 180 \u00b0C.\nDespre pr\u0103jirea dubl\u0103: kanda bhaji tradi\u021bional se pr\u0103je\u0219te o singur\u0103 dat\u0103 \u0219i se serve\u0219te imediat, atunci c\u00e2nd este cel mai crocant. Dac\u0103 trebuie s\u0103 le preg\u0103ti\u021bi dinainte, pr\u0103ji\u021bi-le o prim\u0103 dat\u0103, p\u00e2n\u0103 c\u00e2nd abia se rumenesc \u0219i sunt p\u0103trunse, scurge\u021bi-le, apoi, chiar \u00eenainte de servire, b\u0103ga\u021bi-le a doua oar\u0103 \u00een ulei, la foc mediu spre mare, p\u00e2n\u0103 devin bine rumenite. \u00ce\u0219i recap\u0103t\u0103 toat\u0103 crocan\u021ba.\nVariante cu alte legume, fiecare cu felul s\u0103u de t\u0103iere \u0219i timpul s\u0103u. Cartofi (aloo pakora): \u00een felii sub\u021biri de 2-3 mm sau \u00een bastona\u0219e, trecute printr-un aluat din besan pu\u021bin mai lichid, pr\u0103jite 3-4 minute feliile, pu\u021bin mai mult bastona\u0219ele. Spanac (palak pakora): frunze \u00eentregi, trecute una c\u00e2te una printr-un aluat fluid, pr\u0103jite 2-3 minute. Conopid\u0103 (gobi pakora): \u00een buche\u021bele mici, cele mici crude, cele mari op\u0103rite 2-3 minute, \u00eenvelite \u00een aluat \u0219i pr\u0103jite 4-5 minute, p\u00e2n\u0103 c\u00e2nd miezul se \u00eenmoaie.\nSe servesc fierbin\u021bi, cu chutney de ment\u0103 sau de tamarind \u0219i cu un ceai chai.\n\t\n\t\n\t\tSnackIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191471","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=191471"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191471\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/191373"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}