{"id":191475,"title":"Ev Yap\u0131m\u0131 So\u011fan Pakoras\u0131 (Kanda Bhaji)","modified":"2026-10-12T08:41:32+02:00","plain":"\u00c7ok az nohut unuyla ba\u011flan\u0131p \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r olana dek k\u0131zart\u0131lan, Maharashtra usul\u00fc so\u011fan pakoralar\u0131.\n\n\n\nSabahtan beri ya\u011fmur ya\u011f\u0131yor ve saat be\u015fe do\u011fru s\u0131cak, \u00e7\u0131t\u0131r bir \u015feyler yeme iste\u011fi iyice bast\u0131r\u0131yor. Hindistan'da bunun cevab\u0131 ya\u011f dolu bir sote tavas\u0131nda sakl\u0131: nohut ununa \u015f\u00f6yle bir bulan\u0131p ya\u011fdan alt\u0131n rengi, diken diken, neredeyse dantel gibi \u00e7\u0131kan ince so\u011fan telleri. \n\n\n\nEtraf\u0131 ajwain, k\u00f6ri yapra\u011f\u0131 ve ye\u015fil ac\u0131 biber kokusu sarar. Hen\u00fcz a\u011f\u0131z yakacak kadar s\u0131cakken kap\u0131l\u0131p naneli bir chutney'ye bat\u0131r\u0131l\u0131rlar ve bir tane daha derken chai so\u011fuyup gider.\n\n\n\nYe\u015fil ac\u0131 biberin ac\u0131s\u0131n\u0131 bast\u0131rmak i\u00e7in buz gibi bir lassi\n\n\n\nSo\u011fan Pakoras\u0131 Nedir?\n\n\n\nSo\u011fan pakoras\u0131 bir Hint k\u0131zartmas\u0131d\u0131r: ye\u015fil ac\u0131 biber, zencefil ve ye\u015filliklerle kar\u0131\u015ft\u0131r\u0131l\u0131p nohut unu (besan) ve biraz pirin\u00e7 unuyla ba\u011flanan, ard\u0131ndan bol ya\u011fda k\u0131zart\u0131lan ince ince dilimlenmi\u015f so\u011fanlar. Maharashtra'da buna kanda bhaji denir. \n\n\n\nOnu di\u011fer pakoralardan ay\u0131ran \u015fey oranlar\u0131d\u0131r: bol so\u011fan, \u00e7ok az un ve hepsini bir arada tutan, tuzlanm\u0131\u015f so\u011fanlar\u0131n sald\u0131\u011f\u0131 su. T\u0131pk\u0131 samosalar gibi, Hint mutfa\u011f\u0131nda sokak yemeklerinin temel ta\u015flar\u0131ndan biridir.\n\n\n\nKanda Marathi dilinde \u201cso\u011fan\u201d demektir; bhaji ise \u201ck\u0131zart\u0131lm\u0131\u015f\u201d anlam\u0131ndaki Sanskrit\u00e7e bharjita s\u00f6zc\u00fc\u011f\u00fcnden t\u00fcremi\u015ftir. Pakora s\u00f6zc\u00fc\u011f\u00fc, pi\u015fmi\u015f k\u00fc\u00e7\u00fck bir lokma anlam\u0131na gelen Sanskrit\u00e7e pakvavata s\u00f6zc\u00fc\u011f\u00fcne dayan\u0131r. Hint\u00e7ede pyaaz pakoda da denir.\n\n\n\nOrta \u00c7a\u011f Metinlerinden Muson Tezg\u00e2hlar\u0131na\n\n\n\nNohut unuyla yap\u0131lan sebze k\u0131zartmalar\u0131ndan daha Orta \u00c7a\u011f'da yaz\u0131lm\u0131\u015f Hint metinleri Lokopakara (1025) ve Manasollasa (1130) s\u00f6z eder. K\u0131zart\u0131ld\u0131klar\u0131 i\u00e7in, ha\u015flanm\u0131\u015f yemeklerden daha az nemli ve daha kolay ta\u015f\u0131nan \u201ciyi pi\u015fmi\u015f\u201d mutfak, yani pakki rasoi s\u0131n\u0131f\u0131na giriyorlard\u0131.\n\n\n\nMaharashtra'da kanda bhaji bir sokak at\u0131\u015ft\u0131rmal\u0131\u011f\u0131d\u0131r. Mumbai'de de Pune'da da muson ya\u011fmurlar\u0131yla \u00f6zde\u015fle\u015fmi\u015ftir: duman\u0131 t\u00fcten tezg\u00e2hlar, c\u0131z\u0131rdayan ya\u011f ve kaynar halde servis edilen chai. Bilinen bir \u00e7e\u015fidi olan khekda bhaji, ad\u0131n\u0131 Marathi dilinde \u201cyenge\u00e7\u201d anlam\u0131na gelen s\u00f6zc\u00fckten al\u0131r: Ya\u011fda, uzun so\u011fan \u015feritleri bacaklar gibi a\u00e7\u0131l\u0131r.\n\n\n\nBunu bir \u00f6\u011f\u00fcne d\u00f6n\u00fc\u015ft\u00fcrmek i\u00e7in arkas\u0131ndan bir chana masala ile devam edin\n\n\n\nAyn\u0131 besan hamuru ba\u015fka sebzeleri de kaplar: ince dilimlenmi\u015f patates (aloo pakora), b\u00fct\u00fcn \u0131spanak yapraklar\u0131 (palak pakora) ya da k\u00fc\u00e7\u00fck karnabahar \u00e7i\u00e7ekleri (gobi pakora). Patates ve karnabahar ikilisi aloo gobi yeme\u011finde, \u0131spanak ise palak paneer yeme\u011finde de kar\u015f\u0131m\u0131za \u00e7\u0131kar.\n\n\n\nSo\u011fan Pakoras\u0131n\u0131n Temel Malzemeleri\n\n\n\n\n\n\n\n\u0130\u015fin neredeyse tamam\u0131n\u0131 so\u011fan yapar. \u0130nce ince dilimlenip tuzla birlikte parmaklar aras\u0131nda s\u0131k\u0131ld\u0131\u011f\u0131nda birka\u00e7 dakikada suyunu salar ve bu su unu ba\u011flar. Ye\u015fil ac\u0131 biber, rendelenmi\u015f zencefil, k\u00f6ri yapraklar\u0131 (ya da taze ki\u015fni\u015f) ve birka\u00e7 nane yapra\u011f\u0131 ona aromas\u0131n\u0131 verir.\n\n\n\nNohut unu, yani besan, Hint ve Asya marketlerinde bulunur. F\u0131nd\u0131\u011f\u0131 and\u0131ran bir tad\u0131 vard\u0131r ve \u00e7abuk renk al\u0131r. Biraz pirin\u00e7 unu d\u0131\u015f kabu\u011fu daha s\u0131k\u0131 yapar; ince irmik ya da m\u0131s\u0131r ni\u015fastas\u0131 pirin\u00e7 ununun yerini rahatl\u0131kla tutar.\n\n\n\nTad\u0131 keki\u011fe yak\u0131n k\u00fc\u00e7\u00fck bir tohum olan ajwain (ajowan), pakoralar\u0131n as\u0131l baharat\u0131d\u0131r. Suda bekletilmi\u015f kajular iste\u011fe ba\u011fl\u0131d\u0131r ve araya \u00e7\u0131t\u0131r par\u00e7alar katar. Yan\u0131na naneli ya da demirhindili bir chutney veya iyice so\u011futulmu\u015f bir raita.\n\n\n\n\u00c7\u0131t\u0131r \u00c7\u0131t\u0131r Pakoralar \u0130\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\n\u00c7\u0131t\u0131rl\u0131k, bilerek d\u00fc\u015f\u00fck tutulan un oran\u0131ndan gelir: 300 g so\u011fan i\u00e7in yakla\u015f\u0131k 150 g besan. Kar\u0131\u015f\u0131m nemli ve s\u0131k\u0131 bir k\u00fctle olarak kalmal\u0131, asla ak\u0131\u015fkan bir hamura d\u00f6n\u00fc\u015fmemelidir. \n\n\n\nSu her seferinde iki\u015fer yemek ka\u015f\u0131\u011f\u0131 eklenir, fazla su ise yumu\u015fak ve ya\u011f \u00e7eken k\u0131zartmalar verir. Kar\u0131\u015f\u0131ma d\u00f6k\u00fclen bir ka\u015f\u0131k k\u0131zg\u0131n ya\u011f onlar\u0131 daha da \u00e7\u0131t\u0131r yapar.\n\n\n\nK\u0131rm\u0131z\u0131 mercimekli dahl ve pilavla ak\u015fam yeme\u011fi haz\u0131r\n\n\n\nK\u0131zartma i\u00e7in ya\u011f\u0131 170 ile 180 \u00b0C aras\u0131nda tutun: Ya\u011fa at\u0131lan k\u00fc\u00e7\u00fck bir par\u00e7a hamur hemen y\u00fczeye \u00e7\u0131kmal\u0131d\u0131r. Ya\u011f fazla s\u0131caksa i\u00e7i pi\u015fmeden d\u0131\u015f\u0131 yanar. Fazla so\u011fuksa k\u0131zartmalar ya\u011fl\u0131 olur. Kanda bhaji yaln\u0131zca bir kez k\u0131zart\u0131l\u0131r ve hemen yenir; \u00f6nceden haz\u0131rlarsan\u0131z servis etmeden hemen \u00f6nce yapaca\u011f\u0131n\u0131z bir \u00e7ift k\u0131zartma \u00e7\u0131t\u0131rl\u0131klar\u0131n\u0131 geri kazand\u0131r\u0131r.\n\n\n\n\n\n\tEv Yap\u0131m\u0131 So\u011fanl\u0131 Pakora (Kanda Bhaji)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g so\u011fan ((yakla\u015f\u0131k 2 adet iri), ince ince dilimlenmi\u015f)150 g nohut unu ((besan))1.5 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 unu (ya da ince irmik veya m\u0131s\u0131r ni\u015fastas\u0131)0.75 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz2 ye\u015fil ac\u0131 biber (k\u0131y\u0131lm\u0131\u015f)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (rendelenmi\u015f (iste\u011fe ba\u011fl\u0131))0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 ajowan tohumu ((ajwain))1 dal k\u00f6ri yapra\u011f\u0131 (k\u0131y\u0131lm\u0131\u015f, ya da 2 yemek ka\u015f\u0131\u011f\u0131 taze ki\u015fni\u015f)10 yaprak nane (k\u0131y\u0131lm\u0131\u015f (iste\u011fe ba\u011fl\u0131))35 g kaju (15 dakika suda bekletilip s\u00fcz\u00fclm\u00fc\u015f (iste\u011fe ba\u011fl\u0131))1 yemek ka\u015f\u0131\u011f\u0131 s\u0131v\u0131 ya\u011f (iyice k\u0131zd\u0131r\u0131lm\u0131\u015f, hamur i\u00e7in)k\u0131zartmal\u0131k ya\u011f\t\n\t\n\t\tSo\u011fanlar\u0131 ince ince dilimleyip bir kar\u0131\u015ft\u0131rma kab\u0131na al\u0131n.Ye\u015fil ac\u0131 biberleri, zencefili, k\u00f6ri yapraklar\u0131n\u0131, naneyi ve tuzu ekleyin.So\u011fanlar\u0131 ezmeden, parmaklar\u0131n\u0131zla birka\u00e7 kez s\u0131k\u0131n.So\u011fanlar\u0131n suyunu salmas\u0131 i\u00e7in 5 dakika bekletin.Nohut ununu, pirin\u00e7 ununu, ajowan\u0131 ve kajular\u0131 \u00fczerine serpin.So\u011fanlar iyice kaplanacak \u015fekilde kar\u0131\u015ft\u0131r\u0131n; kar\u0131\u015f\u0131m olduk\u00e7a kuru kal\u0131r.Suyu her seferinde 2 yemek ka\u015f\u0131\u011f\u0131 olacak \u015fekilde, kar\u0131\u015ft\u0131rarak ekleyin ve nemli, toplu bir kar\u0131\u015f\u0131m elde edin.Hamur s\u0131k\u0131 ve \u00e7ok nemli olmal\u0131, ancak k\u0131zartma hamuru gibi sulu olmamal\u0131.Hamur i\u00e7in ay\u0131rd\u0131\u011f\u0131n\u0131z ya\u011f\u0131 iyice k\u0131zana kadar \u0131s\u0131t\u0131n, ard\u0131ndan kar\u0131\u015f\u0131m\u0131n \u00fczerine d\u00f6k\u00fcn ve ka\u015f\u0131kla kar\u0131\u015ft\u0131r\u0131n.Bir sote tavas\u0131nda ya da wokta k\u0131zartmal\u0131k bol ya\u011f \u0131s\u0131t\u0131n.Ya\u011fa k\u00fc\u00e7\u00fck bir par\u00e7a hamur atarak s\u0131cakl\u0131\u011f\u0131 kontrol edin: hamur dibe \u00e7\u00f6kmeden hemen y\u00fczeye \u00e7\u0131kmal\u0131.Oca\u011f\u0131 orta-y\u00fcksek ate\u015fe ayarlay\u0131n, ya\u011f 170 ile 180 \u00b0C aras\u0131nda olmal\u0131.Parmak u\u00e7lar\u0131n\u0131zla hamurdan k\u00fc\u00e7\u00fck par\u00e7alar al\u0131p ya\u011fa b\u0131rak\u0131n.Ya\u011fa bir seferde \u00e7ok fazla hamur koymay\u0131n.E\u015fit \u015fekilde pi\u015fmeleri i\u00e7in ara ara kar\u0131\u015ft\u0131r\u0131p ters \u00e7evirin.Pakoralar\u0131 \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r olup g\u00fczelce alt\u0131n rengini alana kadar k\u0131zart\u0131n.K\u00e2\u011f\u0131t havlunun \u00fczerine al\u0131p ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcn.K\u00fc\u00e7\u00fck partiler h\u00e2linde k\u0131zartmaya devam edin.S\u0131cak s\u0131cak servis edin.\t\n\t\n\t\tKanda bhaji \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 bilerek d\u00fc\u015f\u00fck tutulan un oran\u0131na bor\u00e7ludur: bol so\u011fana az besan. Onu, hamura daha \u00e7ok bulanm\u0131\u015f di\u011fer pakoralardan ay\u0131ran da budur. Ak\u0131\u015fkan bir hamur elde etmeye \u00e7al\u0131\u015fmay\u0131n. So\u011fanlar\u0131n sald\u0131\u011f\u0131 suyla birlikte eklenen \u00e7ok az miktarda su, kar\u0131\u015f\u0131m\u0131 ba\u011flamaya yeter. Fazla su, ya\u011f \u00e7eken yumu\u015fak pakoralar demektir.\nHamura kar\u0131\u015ft\u0131r\u0131lan bir ka\u015f\u0131k k\u0131zg\u0131n ya\u011f, pakoralar\u0131 daha da \u00e7\u0131t\u0131r yapan k\u00fc\u00e7\u00fck bir p\u00fcf noktas\u0131d\u0131r. K\u0131zartma s\u0131cakl\u0131\u011f\u0131 da en az bunun kadar \u00f6nemlidir: ya\u011f fazla s\u0131caksa d\u0131\u015f\u0131, i\u00e7i pi\u015fmeden yanar; fazla so\u011fuksa pakoralar ya\u011fl\u0131 ve yumu\u015fak olur. Ate\u015fi orta-y\u00fcksek seviyede, 170 ile 180 \u00b0C aras\u0131nda tutun.\n\u00c7ift k\u0131zartmaya gelince: geleneksel kanda bhaji yaln\u0131zca bir kez k\u0131zart\u0131l\u0131r ve en \u00e7\u0131t\u0131r oldu\u011fu anda hemen servis edilir. \u00d6nceden haz\u0131rlaman\u0131z gerekiyorsa pakoralar\u0131 \u00f6nce hafif\u00e7e renk al\u0131p pi\u015fene kadar k\u0131zart\u0131n, ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcn, ard\u0131ndan servis etmeden hemen \u00f6nce orta-y\u00fcksek ate\u015fte, g\u00fczelce alt\u0131n rengini alana kadar ikinci kez ya\u011fa at\u0131n. B\u00f6ylece t\u00fcm \u00e7\u0131t\u0131rl\u0131klar\u0131n\u0131 yeniden kazan\u0131rlar.\n\u00c7e\u015fitleme olarak ba\u015fka sebzeler de kullan\u0131labilir, her birinin kendine g\u00f6re bir kesimi ve pi\u015fme s\u00fcresi vard\u0131r. Patates (aloo pakora): 2 ila 3 mm kal\u0131nl\u0131\u011f\u0131nda ince dilimler ya da \u00e7ubuklar h\u00e2linde kesilir, biraz daha ak\u0131\u015fkan bir besan hamuruna bat\u0131r\u0131l\u0131r, dilimler 3 ila 4 dakika, \u00e7ubuklar biraz daha uzun k\u0131zart\u0131l\u0131r. Ispanak (palak pakora): b\u00fct\u00fcn yapraklar ak\u0131\u015fkan bir hamura tek tek bat\u0131r\u0131l\u0131r, 2 ila 3 dakika k\u0131zart\u0131l\u0131r. Karnabahar (gobi pakora): k\u00fc\u00e7\u00fck \u00e7i\u00e7eklere ayr\u0131l\u0131r, k\u00fc\u00e7\u00fckler \u00e7i\u011f kullan\u0131l\u0131r, b\u00fcy\u00fckler 2 ila 3 dakika ha\u015flan\u0131r, ard\u0131ndan hamura bulan\u0131p i\u00e7i yumu\u015fayana kadar 4 ila 5 dakika k\u0131zart\u0131l\u0131r.\nNaneli ya da demirhindili bir chutney ve bir chai \u00e7ay\u0131 e\u015fli\u011finde s\u0131cak s\u0131cak servis edilir.\n\t\n\t\n\t\tSnackIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191475","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=191475"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191475\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/191373"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=191475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=191475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=191475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}