Namkeen Shops in Jodhpur: What to Buy and How to Choose

Jodhpur takes its namkeen seriously. The city has its own style, distinct from Bikaner or Ratlam, and if you are visiting, buying it fresh from the old city is worth the detour. Here is what Jodhpuri namkeen actually is, and how to pick a good shop.

What makes namkeen Jodhpuri

Jodhpur namkeen is built on besan (gram flour), fried in groundnut oil, and seasoned generously with asafoetida (hing), ajwain and red chilli. It is drier and sharper than the sweeter Gujarati styles, and less uniform than mass-produced national brands.

The things most associated with the city:

• Mixture – several namkeens blended in fixed proportions so the textures contrast
• Baramasi – thick besan sev, cooked into sev tamatar ki sabji as much as eaten dry
• Barik Sev – fine, mild besan sev, also called Jodhpur sev
• Mirchi bada and pyaaz kachori – eaten fresh and hot, not taken home
• Dry kachori – the version that keeps, and the one to buy as a gift

How to judge a namkeen shop in Jodhpur

Five things worth checking, whichever shop you walk into:

1. Which oil they fry in. Groundnut oil is traditional. A lot of cheaper namkeen uses palm oil, which sits heavily and dulls the spices. Ask – a good shop will tell you straight away.
2. How fast the stock moves. Fried besan is at its best within a few weeks. A busy counter is a better sign than a full shelf.
3. Whether they will let you taste. Most established shops will.
4. Whether ingredients are listed. Important if you follow a Jain diet, avoid gluten, or have an allergy.
5. Whether they make it themselves. Some shops manufacture, some only retail. Both can be good, but it changes how fresh it is.

Where to go in the old city

Most of Jodhpur’s long-standing namkeen shops are concentrated in the old city, around Sojati Gate, Nai Sarak and the Clock Tower (Ghanta Ghar). It is a compact area and easy to walk between shops in an afternoon.

Chandra Vilas, Nai Sarak Circle

We have made namkeen in Jodhpur since 1947, when Shri Prabhu Dayal Khandelwal founded the shop in the year of Indian independence. His Rajasthani Mixture, 14 namkeens blended to a fixed recipe, was recognised by the Government of Rajasthan in 1950 and is still our best seller.

The business is now run by the fourth generation of the same family. We fry in groundnut or cottonseed oil, never palm oil.

Chandra Vilas Namkeen
Nai Sarak Circle, Old High Court Road, Sojati Gate
Jodhpur, Rajasthan 342001
Open 9:00 AM to 10:00 PM, every day
Phone: +91 91166 67800

Full directions, what to buy and how to carry it home

What to take home

• Rajasthani Mixture – the obvious first choice
• Baramasi – if you want to cook sev tamatar ki sabji at home
• Mini Kachori – dry kachori that survives the journey
• Ker Sangri – a desert pickle you will struggle to find outside Rajasthan

FAQ

Which is the oldest namkeen shop in Jodhpur?
Chandra Vilas was founded in 1947 at Nai Sarak Circle and is now run by the fourth generation of the founding family.

What namkeen is Jodhpur famous for?
Mixture, Baramasi sev, Barik (Jodhpur) sev and dry kachori. Mirchi bada and pyaaz kachori are Jodhpur specialities too, but are eaten fresh rather than carried home.

Where do you buy namkeen in Jodhpur?
The old city, around Sojati Gate, Nai Sarak and the Clock Tower, is where most established namkeen shops are.

How long does Jodhpur namkeen keep?
One to two months in a sealed, airtight container away from moisture. Humidity is what softens it.

Is Jodhpuri namkeen very spicy?
It is spicier and sharper than most national brands, with more hing and ajwain. Milder options exist, such as Barik Sev and plain gathiya.