Sakoda – A Prominent And Unique Delicacy Of Allahabad

Allahabad, also known popularly as Prayagraj, is a city famous for its rich cultural and religious heritage and traditions. It is one of the holy pilgrimage sites in India hosting the famous Kumbh Mela. Situated at the confluence of the three holy rivers Ganga, Yamuna, and Saraswati, the city attracts thousands of visitors from all over India as well as international tourists. Along with the sacred temples, the other main attraction which captivates the tourists is its delectable street foods.

The streets of Allahabad are prominent for one of the delicious and mouth-watering snacks, enticing people to horde at the roadside shops. Sakoda, a well-admired dish, occupies an important place in the array of street foods. Its exquisite tantalizing taste attracts the visitors touring Allahabad. You can see many crowding near the roadside shops waiting to savour and relish the palatable Sakodas.

Sakoda – What’s In The Name

Pakoda or pakora is a type of fried snack which has originated from India. Koftas are round balls similar to pakora, also famous in India.

Best During Winter’s

Spinach planting and cultivation commonly start at the onset of spring and continues to thrive throughout the winter. It is basically a cool weather crop and can withstand even frosts. Hence it is available in abundance during the winter season. The obvious reason why Sakoda is specially prepared when the weather is chilled and soothing.

What Goes In?

Here are the Ingredients that make sakoda so incredible:

  • Chopped spinach
  • Chickpea flour
  • Tomatoes
  • Green Chilly
  • Ginger
  • Spices for aroma and flavor

And The Preparation…

The kofta balls or pakodas are prepared by mixing the chopped spinach with chickpea flour, different spices, chilly and ginger paste and baked. The gravy contains a paste of green chilly, ginger, tomatoes and sometimes cashews too. It is made quite hot and spicy. The baked kofta balls or pakodas are then mixed with the gravy and cooked until soft.

At the roadside shops of Allahabad, the Sakoda is served in earthen bowls with finely cut raw onions spread over for the added taste.

The Benefits Of Eating

The main ingredient of Sakoda is spinach. Spinach has multiple health benefits, enriched with essential vitamins and minerals. It is said that one cup of cooked spinach contains exceptionally high nutrients compared to other vegetables. The nutrients present help to fight diseases like blood pressure, heart ailments, cataracts and even said to reduce the risk of cancers. The anti-oxidants present in spinach acts a perfect skin toner, retaining the moisture content of the skin and reducing wrinkles and freckles.

In addition to the taste and delicacy, Sakoda carries with it a multitude of uses which eventually enhances our body immunity and strength.

Where To Eat – Here Are Few Popular Eateries

Sakoda is available especially in all the chaat corners of Allahabad. If you happen to locate any of the roadside shops selling chaat then you are sure to experience the delightful sakodas. Few shops even serve the panipuris stuffed with spicy sakodas. The Sakoda or Chaat corner at Chowk, Allahabad are well known for serving one of the best bites in the city. You can relish your tongue and savour your taste buds with the excellent servings of sakoda from the restaurant.

Though sakoda is now available in many parts of Northern India like Punjab and Delhi, Allahabad still retains the dominance. The exclusivity in the taste of the soft spicy Sakoda balls and its unique flavor can only be experienced in the streets of Allahabad. You can hardly notice the shops free of crowds, ensuring the shop owners are engaged throughout the day. It is a reliable and handsome source of income, earning a whole bunch of satisfied customers.

If you happen to visit Allahabad, you must not fail to visit the streetside chaat corners. In addition to that if you are a foodie then it is an absolute must to taste the mouth-watering sakoda.

Featured Photo of ‘Palak Pakoras @ Mela Indian Restaurant’ by Dion Hinchcliffe under CC BY-SA 2.0

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