The pyaaz kachori is a Jaipur invention of the mid-twentieth century: a thick, flaky deep-fried shell filled with onions cooked down with spices, served hot with tamarind and mint chutney. It is eaten at any hour but most of all in the morning with chai and in the evening after work, and it is the snack every visitor is sent to find.
Rawat Misthan Bhandar on Station Road is the shop that made it famous, and the one with the longest queue; most sweet shops in the city sell their own. The mawa kachori, sweet and syrup-dipped, is its cousin and is also a Jaipur speciality.
Where to find it
| Name | Where | What it is known for |
|---|---|---|
| Rawat Misthan Bhandar | Station Road | The pyaaz kachori shop; also mawa kachori and sweets. |
| Samrat | Chaura Rasta | Kachori, samosa and sweets; a walled-city favourite. |
| Sweet shops across the city | Almost every misthan bhandar sells pyaaz kachori hot from the pan. | |
| Mawa kachori | Rawat and others | The sweet kachori; khoya and dry fruit, dipped in syrup. |
Worth knowing
- Eat it hot; it does not travel.
- Mornings before ten and evenings after five are when the pans are busiest.
- One is a snack; two is a meal.
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