Bikaner a city well-known all
over for its sweet and savory cuisine locally called rasgulla, bhujia and
papad. People take with these items as a mark of their visit in this flavor enriched
city of Rajasthan. Apart from these famous snacks there are some more delicious
edibles one can enjoy any time.
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| View of chai patti |
Kachori and Pakodi
Bikaneris are gastronomes love
to eat tangy food, even early in the morning. It can be witnessed at CHAI PATTI
where foodies start their day over a cup of tea and special flavorful breakfast.
Chai patti located in the heart of city near badda bazaar since 1905, is a
narrow lane occupied by small shops of tantalizing spicy snacks. A small shop
here run by junia maharaj is famous for kachori, pakodi and aalu ki sabji
served hot with hari chatani.
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| Kachori and Pakodi |
A kachori is a small, puffed, crisp maida (fine wheat flour) puri
stuffed with dry spicy moong dal (split green gram) mixture, deep-fried on a
slow flame. These can be stored in an air-tight container for few days. Pakodi made
of grind Moth dal (split mat bean) mixed with laung (clove), salt and mirch
(grind red chilly) and fry in hot boiling ground nut oil. Kachori and pakodi
serve hot with aalu sabji (Potatos with spicy curry) and hari chatani (Mint sauce)
on a piece of newspaper. People eat to their satisfaction and left the street
with yummy taste in mouth.
Pandhari ke
ladoo
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| Pandhari ke ladoo |
In Bikaner locals like to have
sweets before meal and they are fond of some specific items, pandhari ka ladoo
is one among their favorites. Pandhari is actually panchdhari (having five
ingredients) made up of wheat flour, gram flour, mawa (thickened milk), desi
ghee (clarified butter) and sugar. All these ingredients mash together in
perfect proportions to cook on low flames till become golden brown and made in
small ball shapes by hands. One can eat pandhari to taste sweetness of local
food.
Sangari ka achaar
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| Sangari ka achaar |
If you are a pickle lover,
than you must taste the sangari ka achaar to accomplish your quest for spicy,
crunchy texture. Sangari (bean) is a fruit of local tree khejari (state tree of
Rajasthan). Dry fruit along with kair (berry), kamal dandi (lotus stem) and khazoor
(dates) soak in water overnight than dip into the hot salt water to make them
soft, fry in hot oil with sabut lal mirch (dry red chilly) and other spices to
enhance their flavor. Taste of these alluring food items can make your visit indelible.
