Rawat Misthan Bhandar, Jaipur

An ideal place to indulge over sweets and Indian snacks, is Rawat Misthan Bhandar, a sweet shop located at Station Road in Jaipur. Boasting of an irresistible array of mouthwatering delicacies like rasgulla, gulab jamun, kalakand, burfi and namkeens, it also serves Mirchi Bada, Dal Kachori and Mawa kachori.

Do not miss the famous Pyaz ki Kachori (a spicy onion dish) of this place. This is a famous age old Kachori hangout. Rawat Misthan Bhandar is more famous by the name of "RAWAT KACHORI" in Jaipur and all over North India. Below is the recipe of lip smacking Rawat’s Pyaz ki Kachori.


For Dough
  • Maida (All Purpose Flour) - 2 cups
  • Water - 1 cup
  • Salt - as per taste
For Pyaaz Masala
  • Onion - 2 cups (finely chopped)
  • Kalonji (Nigella Seeds) - 1 tsp
  • Saunf (Fennel Seeds) - 1 tsp
  • Tej Patta (Bay Leaf) - 2-3
  • Besan (Chick Pea Flour) - 2 tbsp
  • Lal Mirch (Red Chilli) Powder - 1 tsp
  • Dhaniya (Coriander) Powder - 1 tsp
  • Salt - as per taste
  • Oil - 1 tbsp


For Dough
  • Mix the dough ingredients and make it into a nice soft dough and keep it covered till filling is prepared.
For Pyaaz Masala
  • Take a pan and heat oil.
  • Add kalonji, saunf and tej patta in it and fry till they start spluttering and nice aroma comes from it.
  • Add onion and salt and fry till they are nice and brown.
  • Add Rest of the ingredients, mix well and fry for another 2-3 minutes.
  • Let them cool down completely before assembling Kachoris.
For Kachoris
  • Take a small ping-pong sized ball and roll them into a small poori size circle.
  • Take 1 tbsp pyaaz masala and keep it in the middle of the poori.
  • Now, pull the end of the poori above the masala make it into a bowl (you may have to pinch the extra dough to not make it too thick in the middle).
  • Make all kachoris together and then fry them in hot oil till golden brown in batches of 4 or 5 depending on the quantity of oil you have heated.