If you think kachoris (deep-fried dough shells filled with a spicy mixture) are 21st-century hype, you are wrong.
17th-century poet Banarasidas mentioned — in his poetic biographical ‘Ardhakathanaka’ — snacking on these delights as far back as 1613 in Indore. It wouldn’t be a stretch to picture our ancestors binging on kachoris and chai with the same gusto that the present generation does.
But, a more popular theory about the kachoris’ origins traces to the Marwari traders who presumably blended mild spices with dough to create this ingenious snack.
Almost every region in India lays claim to the spicy stuffed pastry. While West Bengal calls itself the birthplace of the hing er kochuri ar aloo r dum (a dish of potato and asafoetida-spiced kachoris), Uttar Pradesh interjects claiming that they were the first to come up with flattened balls with stuffing of moong dal (lentils), which they say was the predecessor of the modern-day kachori.
But, for now, let’s dive deep into the city that is most associated with the kachori. Here are some spots for the best kachori in Jaipur loved by locals and hailed by foodies.
1. Sampat Namkeen Bhandar
A crowd favourite when it comes to Jaipur kachori, Sampat Namkeen Bhandar dates back to 1936 and is currently helmed by the fourth generation of the family. A standout at Sampat is the spicy aloo ki kachori (a potato filling inside a deep-fried dough ball), which is prepared without removing the potato skins.
“Also try the aloo pudina kachori (kachori with potato and mint filling),” recommends Ratika Bhargava of Cauldron Sisterss, a food consultancy service. “Since childhood, this has been my favourite,” Ratika shares, laughing at how her sister Richa would remove the masala from the kachori until only crust remained. Ratika on the other hand would eat her kachori with double masala.
2. Puran Ji Kachori Wala
The khasta hing kachori (with asafoetida) and dal kachori (with lentil stuffing) at Puran Ji’s is quite the draw among the local foodies. Himani Bairwa, a food blogger, recalls frequenting the spot with her mother and grandmother as a little girl. “They used to serve their delicious hing kachori with dahi (curd). I loved the combination.”
Himani points out that since 1963, Puran Ji Kachori Wala on Chaura Rasta has consistently dished out Jaipur’s best-kept secrets in the form of these kachoris! A few other menu favourites are mishri mawa (a Rajasthani dessert with a creamy soft texture) and dudh pak (a rice pudding), both famous foods in Jaipur.
3. Gopi Kachori Wala
When food blogger Radhika Agarwal was cruising through Jaipur in her college years, she stumbled upon an offbeat spot that sold kachoris. Eventually, this spot became her benchmark against which she’d judge all other top kachori spots in Jaipur. “The crowded little stall was tucked away in a quiet lane,” she recalls. “Naturally, my curiosity as a foodie got the best of me, and I had to try it. Since that day, it has been my go-to spot for the pyaaz (onions) and dal varieties of kachori. Once you start, stopping at just one kachori is impossible!”
But what really sets the mood, she says, are the chutneys. The holy trinity of coriander, garlic, and tamarind make for a mean feast. Radhika’s personal pick is the garlic chutney. “It adds a fiery, bold flavour that most places don’t offer.”
4. Khuteta Namkeen Bhandar
The residents of Jaipur don’t need caffeine to stir them awake. A plate of aloo kachoris (kachoris with potato filling) and pakodas (fried Indian fritters) will suffice. Likewise for Abhilasha Jain who heads her home-cooking venture ‘Marwadi Khana’. Sharing more about her find, Abhilasha says, “I was introduced to this place after marriage. I instantly fell in love with the fiery spiciness of the kachoris as I’m a big fan of spicy food!”
The lip-smacking kachoris at Khuteta Namkeen Bhandar come in a range of varieties, with fillings ranging from a mix of lentils, potatoes, and spices. The recipes are a continuation of the legacy that Shri Moolchand Ji Khuteta started in 1944.
5. Sodhani Sweets
Another of Abhilasha’s favourites is the kachoris at Sodhani Sweets. “These are excellent and deserve a mention.” The kachoris from this place never fail to invoke a sense of nostalgia in her. “Whenever I would visit Jaipur, my father-in-law would ensure I had my fill of kachoris at breakfast and during evening tea. Before I would leave for home, he’d pack some for me to take back. This made each visit even more special and filled it with love.”
6. Gangaur Sweets
Established in 1996, with the motive of bringing the taste of Bengali sweets to Jaipur, Gangaur Sweets has surpassed its intention. Now, foodies flock to it for its authentic kachoris and Jaipur food specialities.
Chef Ayesha Sajjan of Quaint Cafe & Bakehouse, Jaipur, would often be drawn to the aromas of kachoris wafting out of the outlet while walking down the street. Sharing her love for their club kachoris, she says these are special for two reasons. One can only find them on the Sunday menu and the filling has a savoury depth that is satisfying and intriguing.
“It includes a mix of spiced urad dal (lentils) and a hint of asafoetida and spices. The kachoris are eaten with a tangy and spicy aloo sabzi (potato vegetable) that adds heat and acidity to the dish. As a chef, I often draw inspiration from these iconic kachoris, not just for their taste, but for the memories and emotions they stir up,” she says.
7. Laxmi Misthan Bhandar
What surprised me on my visit to the Pink City was that no matter who I asked for a suggestion on where I could stop to get my fill of sweets, the response was the same: “LMB mein sab milega (You’ll get everything at Laxmi Misthan Bhandar).” And I did.
The phenomenal menu at Laxmi Misthan Bhandar and their ability to deliver consistently are a consequence of a 296-year-old commitment.
Whether it is the paneer ghewar (a Rajasthani sweet with a honeycomb-like texture), Rajasthani thali (platter with Rajasthani specialities), dal baati churma (lentil curry served with wheat bread balls), pyaaz kachoris (kachoris with onion filling), aam papads (slices of sweetened mango) or mangodi (lentil dumplings) — there is legacy in every bite!
Edited by Pranita Bhat
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