What is the relation of the hundreds sold in Mirzapur, Banaras and Kanpur with Bengal?

SKauda is a part of chaat. Just like Gol-Gappa or Pakodas. It is a different matter that Gol Gappa, Chaat and Pakodas are nationwide. The debate about their taste till ‘nineteen-twenty and twenty-one’ is also national. Just mention it and different areas of UP, MP and Rajasthan will come forward with their arguments. It can be difficult to decide where the chaat is better and where the Gol Gappa is amazing. If we talk to the people of Bengal, they will definitely give a verdict, no one can find anything like their Phuchka. One part of chaat that is different from all these is Sakoda. The claim on Sakode is in a very small area. This chaat, which is available in earthen pots or shallow kulhads along the Ganges between Banaras and Kanpur, is very different and delicious. However, its kinship too, if not direct, goes back and forth from Bengal. However, at present it is not in practice in Bengal.

spicy flavor
The taste of sakoda is spicy. From Jhanatedar it can be understood that when it is eaten, the sense of taste along with the eyes and nose also become active. If understood in simple terms, it can be said that a small pakoda of greens is cooked in oil or steam. Like other pakodas, it is also prepared with the help of gram flour and wrapped with chilli spices and sourness etc. Almost as big in size as moong dal pakodas, known as Ramladdu in some areas. It is served after dipping it in this strong, spicy and spicy gravy. That too in earthen pots or shallow pots. Wooden spoon for convenience. When these spoons were not so popular, people used to make spoons from jackfruit leaves.

Also read: Try this method of making raw turmeric curry, you will remember the taste, children will also eat it with pleasure.

Beginnings and kinship
Actually, this sakoda is related to a special dish of Bengal. If not straight, but in some twists and turns. Vegetarians there started making juicy vegetable from taro leaves in response to Machherjhol. In a very short time, the curry made from taro leaves got admission in the kitchens of Bhojpuri areas. It is possible that its Bengali version has been improvised in Bhojpuri. In this area, taro leaves are coated with gram flour and spices and then rolled. This roll is somehow steamed and cut into round pieces. By dipping these round balls in mustard curry or onion tomato curry, it becomes a very tasty vegetable. If we look at the books of culinary experts, such experiments started in East Bengal. Because there, women whose husbands died were prohibited from eating many things during their married life. Among the prohibitions were meat, fish and many spices. Therefore, to make their food elegant, these women prepared many new flavors using mustard and asafoetida. Mustard vegetable of Arbi was also the product of these experiments. But very soon it traveled to the parts along the banks of Ganga through foreigners. And it reached the chaat vendors’ stalls in Varanasi, Mirzapur, Allahabad and Kanpur. One thing that can also be seen is that this chaat was able to survive only in those areas where Mughlai flavors did not dominate.

Travel from Bengal to Bhojpuri areas
This new batch of flavors was greatly appreciated by the Bhojpuri Awadhi speaking people. Sakora is a miniature giving the same kind of taste. Arbi leaves bring more spiciness. So spinach leaves took its place. A chaat made of small pakodas made of greens and gravy became popular from Banaras to Kanpur situated on the banks of Ganga. However, the success it achieved in Mirzapur could not be achieved in other cities.

Mirzapur Sakode Hub
For a time, it kept challenging Gol-Gappa and Aloo Tikki as the daily chaat of Mirzapur. People kept eating it to satisfy their nose, eyes and tongue. The pleasure of eating it by stirring it takes it to another level. No other chaat had this kind of flavour, because the greens balance the spiciness of the gravy to an extent. Those who are fond of Sakode, the customers of the stall located near Heera Halwai in Civil Lines, Allahabad, keep remembering its taste. There are one or two stalls in Banaras and Kanpur, whose routes definitely attract the lovers of Sakoda. But there are still some special carts of Sakoda in Mirzapur, mostly it is done at the carts of gol gappa vendors and chaat vendors. Mirzapur has preserved this wonderful recipe of chaat with respect.

It can be made at home also but the cart vendor’s story is different.
If you want, you can make it at home also. Make spinach leaves like pakodas. Needless to say, you will add gram flour, salt and pepper, some celery, asafoetida, sourness etc. as spices. The taste will become better with yellow chillies. If you avoid oil, then cook it on steam in a momo maker or by any other device. Now prepare curry as per your taste and dip it in it. You can make the curry more or less spicy as per your taste. Tasty, delicious Sakora can be made in your kitchen too, but if you want the real delicious taste then find a Sakora stall on your next trip to Mirzapur, Banaras or Kanpur.

,

Tags: Famous Recipes, food 18, Food Recipe