Samosa-Kachori: Lankan bride, groom of Ghogha

- Celebration-Contemplation Butch

- These recipes are so intertwined that they seem to be a true partner

- October 16: Food Day

In the Hindi film industry, Raj Kapoor-Nargis, Amitabh Bachchan-Rekha, Shah Rukh Khan-Kajol, Sachin Tendulkar-Sourav Ganguly in sports, Gordon Greenidge-Desmond Haynes, Leander Paes-Mahesh Bhupathi are some of the famous duos. These are the pairs in which one name comes to mind as soon as the other name is mentioned.

Now, if we talk about the world of 'taste buds' in the same way, it includes fafda-jalebi, chole-kulche, ragda-patis, kheechadi-kadhi, dalwada-onion chilli and samosa-kachori.

These recipes are so intertwined that they seem to be a real partner.

The hottest farsana in the rainy season are the most remembered and also include bhajiya, dalwada and samosa-kachori. Samosa and Kachori are a pair like 'Lankani Ladi, Ghoghaano Var'. Because, samosa was born in the country of Middle East while Kachori was born in India.

There was a rift between West Bengal and Odisha over who gave birth to Rasgulla. Just like Kachori was born in Uttar Pradesh, Rajasthan is witnessing controversy among the historians of the dish.

Most dish historians believe that Kachori was born in Marwar. It is the Marwaris who are constantly on the move for business that have made Kachori popular all over the country.

This is the reason why the taste of Marwari Kachori looks quite different even today. Especially in Jodhpur, Rajasthan, mugni dal kachori is prepared and fried in ghee or oil for about 30 minutes.

Mawa Kachori, found only in Rajasthan, is covered with silver foil so that it can last a long time. In Delhi, hot potato vegetable is served with kachori near Parliament Street.

Similarly, hing kachori, which is very popular in Bengal, is stuffed with lentils and served with potato sauce. Vegetables are added to the relatively soft Banarasi Kachori according to the season.

Nagori Kachori does not have any stuffing but it is made very crispy and halva is served with it. Mention of Kachori would be incomplete without Raj Kachori.

Rajakchori, which has a 'birthplace' in Bikaner, is very large and has a variety of chaat spices and is anointed with chutney-yogurt. We have Jamnagar's Drift Kachori, Dahod Kachori and Lilavani Kachori which are very popular in winter.

Now when it comes to samosas, history is centuries old.

Samosa was born in the 10th century in Central Asia. The caravan cannot be stopped at night for fear of robbers when the cucumber feels hungry at night while traveling. After much deliberation, their chefs decided to make a dish that would not stop the journey and calm the stomachs of the people in the caravan, which eventually led to the birth of samosas. In which the meat was stuffed in a partial shape similar to the present samosa.

Whoever tasted this dish got a taste of it and its popularity started growing rapidly. Is. The great poet Amir Khusrau, who was born in 19, has also mentioned that deep fried samosas were very popular in the royal family of Delhi in ghee with stud meat. In India, samosas were introduced in Uttar Pradesh with potato-pea-onion spice instead of meat.

Samosa with chickpea sauce is served in Dhaba of Punjab. Samosa Pav is very popular in Maharashtra while Samosa Chaat is very popular in Delhi.

In South India, carrots, cabbage and neem leaves are added to the samosa spice.