“Chal, samosa khate hain”, that’s what you will get to hear from all the North Indians if you are living in Delhi. They can have samosas anytime and anywhere. It becomes a deadly combination if you are having it with chutney. This will make you forget all the calorie talks you had with the dietitian yesterday. But do you know that the North Indian Samosa also has its origin in Central Asia and it has traveled to the subcontinents with the foreign traders. They were very easy to make during the night halts and often packed by the travelers for the next day journey.
More popularly, they were known as the crispy pastries, Sambusak, Sambusaj and Samosas also belong to the same family. One of the most popular Iranian historians Abolfazl Beyhaqi mentioned about Samosa in the Persian literature. This snack was also mentioned by the poet Amir Khusro where it was prepared with onion, meat and ghee. Sounds delicious. Isn’t it? You can find samosas in the tea shops and classy restaurants which charge a good money for this snacks. This is now adopted in different regions in all around India.
Here’s a list of differences between the Bengali singhara and North Indian Samosa:-
• A lot of people say that the Shinghara has got its name from the water chestnut because of it’s triangular contours. Moreover, one of the most difficult things to do while you are preparing this snack is folding it in the triangular form.
• Shingharas are very light if compared to the plumpy and mouth-watering samosas of North India.
• Shingharas are very crispy and the filling is made of boiled potatoes, peas and you can also add few optional ingredients like cauliflower (according to the season) or even add mutton if you are a non-veg lover.
• Shingharas are not as spicy as the North Indian samosa. The filling is very simple. It is either made of maida or white flour. In few of the preparations, you may also find a little bit of sugar. However, don’t get confused between Shinghara and Bengali Mishti Shinghara which has milk or khoya stuffed desert with cloves.
• A Bengali shinghara usually have a very thin and flaky coating if compared with Samosa which has a thicker coating and rich filling.
It’s only the filling and thickness which makes the major difference. Be it this awesome preparation or the way it is served, it is loved by people all around India. So go and get a bit of this yummy snack.