{"id":145516,"title":"Otantik Paratha","modified":"2026-06-16T15:28:19+02:00","plain":"Hindistan usul\u00fc nefis bir paratha\n\n\n\nGhee, d\u00f6kme demir tawa \u00fczerinde c\u0131z\u0131rdar. Hamur kabar\u0131r, y\u00fczeyi chitthi denen k\u00fc\u00e7\u00fck a\u00e7\u0131k kahverengi beneklerle kaplan\u0131r, ard\u0131ndan \u00e7\u0131t\u0131r kenarlar\u0131ndan hafif\u00e7e buhar \u00e7\u0131kar. Kavrulmu\u015f bu\u011fday\u0131n kokusu t\u00fcm oday\u0131 sarar. \n\n\n\nFarkl\u0131 bir ekmek i\u00e7in tand\u0131rda pi\u015fen naan’\u0131 da deneyin\n\n\n\nPatatesli versiyonunda amchoor, asla lapala\u015fmayan yumu\u015fak i\u00e7 harca belirgin bir ek\u015filik katar. Beyaz makhan, taze yo\u011furt ve fermente, hafif keskin bir tur\u015fuyla servis edilen paratha, hem Pencap kahvalt\u0131lar\u0131nda hem de yol kenar\u0131ndaki dhaba’larda kendine rahat\u00e7a yer bulur.\n\n\n\nHint mutfa\u011f\u0131ndan bir ba\u015fka klasik olan idliler, hafif ve yumu\u015fac\u0131k bir buharl\u0131 kahvalt\u0131d\u0131r\n\n\n\nParatha tam olarak nedir ?\n\n\n\nS\u00f6zc\u00fc\u011f\u00fcn parat (katmanlar) ve ta\u015f de\u011firmende \u00f6\u011f\u00fct\u00fclm\u00fc\u015f tam bu\u011fday unu olan atta’dan geldi\u011fi d\u00fc\u015f\u00fcn\u00fcl\u00fcr. Paratha’y\u0131 yaln\u0131zca yass\u0131 bir ekmek olarak tan\u0131mlamak fazla mu\u011flak kal\u0131r : ayn\u0131 tan\u0131m bir b\u00e1nh x\u00e8o ya da bir okonomiyaki i\u00e7in de ge\u00e7erli olabilir. \n\n\n\nParatha’y\u0131 as\u0131l tan\u0131mlayan \u015fey yap\u0131s\u0131d\u0131r : chapati’ye benzeyen mayas\u0131z bir hamur, katmanlar olu\u015fturmak i\u00e7in ghee ile i\u015flenir; ard\u0131ndan y\u00fczeyi kabar\u0131p k\u0131zarana kadar tawa \u00fczerinde pi\u015firilir.\n\n\n\nTavuk korma ile paratha, pirince harika bir alternatif olur\n\n\n\nParatha iki klasik bi\u00e7imde kar\u015f\u0131m\u0131za \u00e7\u0131kar. Lachha paratha a\u00e7\u0131l\u0131r, ya\u011flan\u0131r, unlan\u0131r, katlan\u0131r ve kendi \u00fczerine sar\u0131l\u0131r : ya\u011f, hamur katmanlar\u0131n\u0131 birbirinden ay\u0131r\u0131r; pi\u015ftikten sonra yap\u0131lan k\u0131sa bir buru\u015fturma da bu katlar\u0131n a\u00e7\u0131lmas\u0131n\u0131 sa\u011flar. \n\n\n\nAloo paratha ise ayr\u0131 bir ustal\u0131k ister : d\u0131\u015f katman ince kalmal\u0131, bol i\u00e7 harc\u0131 y\u0131rt\u0131lmadan ta\u015f\u0131yabilmelidir; bu \u00f6zen, khinkali yap\u0131m\u0131n\u0131 hat\u0131rlat\u0131r.\n\n\n\n\u0130ndus vadilerinden Murthal’\u0131n dhaba’lar\u0131na\n\n\n\n\u0130ndus Vadisi’ndeki kaz\u0131lar, M\u00d6 2500 gibi erken bir tarihte bu\u011fday\u0131n i\u015flendi\u011fini ve kil f\u0131r\u0131nlar\u0131n kullan\u0131ld\u0131\u011f\u0131n\u0131 g\u00f6sterir. Vedik metinler, ate\u015fte k\u0131zart\u0131lan bir hamur olan pathya’dan s\u00f6z eder. S\u00fct \u00fcr\u00fcnleri teknikleri geli\u015ftik\u00e7e ghee, kat kat doku ve zengin aroma sa\u011flayan ba\u015fl\u0131 ba\u015f\u0131na bir malzemeye d\u00f6n\u00fc\u015ft\u00fc.\n\n\n\n1126 ile 1138 y\u0131llar\u0131 aras\u0131nda Kral Someshvara III’\u00fcn Manasollasa adl\u0131 eserinde, k\u0131r\u0131lm\u0131\u015f nohutla doldurulmu\u015f, asafoetida, kimyon ve zencefille tatland\u0131r\u0131lm\u0131\u015f bu\u011fday hamurlar\u0131ndan s\u00f6z edilir. Bab\u00fcr mutfa\u011f\u0131 da zengin, kat kat a\u00e7\u0131lan ekmeklerin g\u00f6rkemli sofralardaki yerini peki\u015ftirdi. \n\n\n\nPencap’ta lassi, paratha’ya \u00f6teden beri e\u015flik eder\n\n\n\nPortekizlilerin XVe y\u00fczy\u0131l\u0131n sonlar\u0131nda geli\u015fi ise her \u015feyi de\u011fi\u015ftirdi : patates ve k\u0131rm\u0131z\u0131 biber, hem samosalar\u0131n hem de paratha’n\u0131n i\u00e7 har\u00e7lar\u0131n\u0131 d\u00f6n\u00fc\u015ft\u00fcrd\u00fc ve bug\u00fcn bildi\u011fimiz aloo paratha’y\u0131 ortaya \u00e7\u0131kard\u0131.\n\n\n\nPencap’ta paratha, \u00e7ift\u00e7i ailelerin sofralar\u0131nda k\u00f6k sald\u0131 : uzun i\u015f g\u00fcnlerine uygun, bol ghee ile haz\u0131rlanan, beyaz makhan ve lassi ile servis edilen bir ekmek. Delhi’de Gali Paranthe Wali, 1870’lerden beri d\u00f6kme demir kadhai’lerde k\u0131zart\u0131lm\u0131\u015f vejetaryen parathalar sunuyor. \n\n\n\nGrand Trunk Road boyunca, Murthal’\u0131n dhaba’lar\u0131 onu doyurucu bir yol \u00f6\u011f\u00fcn\u00fcne d\u00f6n\u00fc\u015ft\u00fcrd\u00fc. G\u00f6\u00e7ler bu ekme\u011fi daha da uzaklara ta\u015f\u0131d\u0131 : Karayipler’de buss-up-shut, Mauritius’ta farata, K\u00f6rfez kafeteryalar\u0131nda ise parathal\u0131 sandvi\u00e7ler.\n\n\n\nParatha’n\u0131n ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nTa\u015f de\u011firmende \u00f6\u011f\u00fct\u00fclm\u00fc\u015f tam bu\u011fday unu olan atta, yap\u0131y\u0131 ve hafif f\u0131nd\u0131ks\u0131 aromay\u0131 verir. Ghee ise kat kat dokuyu, k\u0131zarmay\u0131 ve kokuyu sa\u011flar. Gluten geli\u015fimini s\u0131n\u0131rlamak ve hamuru yumu\u015fak tutmak i\u00e7in su eklenmeden \u00f6nce una yedirilir (moyen). Su azar azar eklenir; tuz da bu\u011fday\u0131n do\u011fal tatl\u0131l\u0131\u011f\u0131n\u0131 dengeler.\n\n\n\nAloo paratha’n\u0131n i\u00e7 harc\u0131, tam karar\u0131nda ha\u015flanm\u0131\u015f, iyice s\u00fcz\u00fclm\u00fc\u015f ve kuru kuru ezilmi\u015f patateslere dayan\u0131r. Amchoor ve anardana, nem katmadan ek\u015filik verir. Kavrulmu\u015f kimyon ve ki\u015fni\u015f, chili tozu, taze ye\u015fil biberler, zencefil ve taze ki\u015fni\u015f bu lezzeti tamamlar. Ajwain ise ni\u015fastams\u0131 hissi hafifletir.\n\n\n\nYan\u0131nda servis etmek i\u00e7in nefis bir salatal\u0131k raitas\u0131\n\n\n\nAs\u0131l fark\u0131 yaratan, kullan\u0131lan malzemelerin kalitesidir. Taze atta suyu daha dengeli \u00e7eker ve daha dolgun bir tat verir. Saf ghee s\u00fctl\u00fc bir aroma b\u0131rak\u0131r ; vanaspati ise mumsu bir his yarat\u0131r. Di\u011fer i\u00e7 har\u00e7larda mooli iyice s\u0131k\u0131lm\u0131\u015f, gobi ince do\u011franm\u0131\u015f, paneer ise kolayca ufalanan yap\u0131da olmal\u0131d\u0131r.\n\n\n\n\u0130yi bir paratha i\u00e7in p\u00fcf noktalar\u0131\n\n\n\n\u0130deal oran, bir hamur topuna yakla\u015f\u0131k bir bu\u00e7uk kat i\u00e7 har\u00e7t\u0131r. Tawa’da pi\u015firmeye kuru ba\u015flay\u0131n : altta chitthi’ler belirdi\u011finde \u00e7evirin, ghee s\u00fcr\u00fcn, tekrar \u00e7evirin ve tam k\u0131zarmas\u0131 i\u00e7in kenarlar\u0131na, sheng jian bao’da oldu\u011fu gibi, iyice bast\u0131r\u0131n. Lachha parathay\u0131 ocaktan al\u0131r almaz, katmanlar\u0131 a\u00e7\u0131lmas\u0131 i\u00e7in hafif\u00e7e buru\u015fturun. \n\n\n\nYayg\u0131n hatalar : ghee yerine vanaspati kullanmak, dinlendirilmemi\u015f ve toparlanan hamur, sulu i\u00e7 har\u00e7lar ya da iyi kapat\u0131lmam\u0131\u015f parathalar.\n\n\n\n\n\n\tGeleneksel Paratha\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g beyaz un150 g tam bu\u011fday unu3-4 yemek ka\u015f\u0131\u011f\u0131 ghee (hamur, katlama ve pi\u015firme i\u00e7in ayr\u0131 ayr\u0131 kullan\u0131lacak)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 ajwain tohumu0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz (veya damak tad\u0131n\u0131za g\u00f6re)240 ml su (yakla\u015f\u0131k (unun su \u00e7ekmesine g\u00f6re ayarlay\u0131n; 1 yemek ka\u015f\u0131\u011f\u0131 kadar\u0131 artabilir))ekstra un (\u015fekillendirmek i\u00e7in)Servis i\u00e7in (iste\u011fe ba\u011fl\u0131)yo\u011furt (servis i\u00e7in)tercih etti\u011finiz bir k\u00f6ri (\u00f6r. patates-domates, bezelye-patates, bezelyeli paneer)\t\n\t\n\t\tHamurun haz\u0131rlan\u0131\u015f\u0131B\u00fcy\u00fck bir kapta tam bu\u011fday unu ile beyaz unu kar\u0131\u015ft\u0131r\u0131n.Tuzu, ajwain tohumunu ve yakla\u015f\u0131k 2 \u00e7ay ka\u015f\u0131\u011f\u0131 ghee'yi ekleyip kar\u0131\u015ft\u0131r\u0131n.Suyu azar azar ekleyip kar\u0131\u015ft\u0131r\u0131n; ard\u0131ndan iyice yumu\u015fak bir hamur elde edene kadar yo\u011furun.\u00dczerini kapat\u0131n ve hamur hafif\u00e7e kabar\u0131p biraz toparlanana kadar 20-25 dakika dinlendirin.\u015eekillendirme ve katlamaEllerinizi biraz ghee ile hafif\u00e7e ya\u011flay\u0131n, hamuru k\u0131saca yeniden yo\u011furun ve 6 e\u015fit par\u00e7aya b\u00f6l\u00fcn. Her par\u00e7ay\u0131 beze yap\u0131p ekstra una bulay\u0131n.Bir bezeyi yakla\u015f\u0131k 25-30 cm \u00e7ap\u0131nda ince bir yuvarlak olacak \u015fekilde a\u00e7\u0131n. \u00dczerine hafif\u00e7e ghee s\u00fcr\u00fcn ve \u00fc\u00e7e katlay\u0131n; tekrar ghee s\u00fcr\u00fcp yeniden katlay\u0131n, ard\u0131ndan kare bi\u00e7imli bir beze haline getirin.Ekstra una bulay\u0131n, ince bir kare \u015feklinde a\u00e7\u0131n ve \u00fczerine ghee s\u00fcr\u00fcn. Ard\u0131ndan, \u00f6nceki ad\u0131mda oldu\u011fu gibi yeniden \u00fc\u00e7e katlayarak tekrar kare bi\u00e7imli bir beze elde edin.Tekrar ekstra una bulay\u0131n ve son kez a\u00e7arak pi\u015firmeye haz\u0131r, ince ve kare bir paratha haz\u0131rlay\u0131n.Pi\u015firmeBir tava ya da tava sac\u0131n\u0131 orta ate\u015fte \u0131s\u0131t\u0131n. Biraz ghee ekleyip y\u00fczeye yay\u0131n.Parathay\u0131 tavaya al\u0131n ve y\u00fczeyi renk de\u011fi\u015ftirmeye ba\u015flayana kadar pi\u015firin; sonra \u00e7evirin. \u00dczerine ghee s\u00fcr\u00fcn, yeniden \u00e7evirin ve di\u011fer y\u00fcz\u00fcne de ghee s\u00fcr\u00fcn. Her iki taraf\u0131n\u0131 da alt\u0131n rengi al\u0131p kahverengi benekler olu\u015fana kadar pi\u015firin.Pi\u015fen parathay\u0131 al\u0131n ve ters \u00e7evrilmi\u015f k\u00fc\u00e7\u00fck bir kasenin \u00fczerine (bir taba\u011f\u0131n i\u00e7inde) ya da ka\u011f\u0131t havlu \u00fczerine yerle\u015ftirin. Kalan parathalar\u0131 da ayn\u0131 \u015fekilde pi\u015firin.ServisS\u0131cak servis edin; yan\u0131nda yo\u011furt ve tercih etti\u011finiz bir k\u00f6ri ile sunun.\t\n\t\n\t\t\nSuyu azar azar ekleyin: kulland\u0131\u011f\u0131n\u0131z una g\u00f6re suyun bir k\u0131sm\u0131 (1 yemek ka\u015f\u0131\u011f\u0131na kadar) gerekmeyebilir.\nBelirgin katlar elde etmek i\u00e7in her katlama a\u015famas\u0131nda ghee'yi az miktarda kullan\u0131n; b\u00f6ylece hamur a\u011f\u0131rla\u015fmaz.\n\n\t\n\t\n\t\tHauptgerichtNepalesisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145516"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145516\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/118030"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}