Lesser known cuisine of Bikaner

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.

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.  

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

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

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.