Agra also offers non vegetarians a delightfull journey, Pahalwan’s Mutton Stew, Kheema Kalejee, Capri’s Mutton Palak mince , Chawla’s Chicken Tikka and Mama’s Chicken Franky is very popular amongs the local people, if you get a chance you should definetly visit these joints.
With growing demand and perhaps innovations, more and more varieties of the original preparation are available i.e. Plain Petha, Angoori Petha, Angoori Kesar Petha, Kesar Petha, Pan Petha, Gulkand , Orange petha, Chocolate petha, and many more. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes kewda essence is used to flavor petha.
One of the must buy Agra product is Petha , The petha is a sweet that many believe was invented to provide instant energy to thousands of workers involved in the making TajMahal, you can find numerous shops all across Agra , various types of Petha, the most popular is the Saada Petha, or Plain PETHA, that is white translucent , rectangular piece, It is made from the “Ash Gourd” vegetable (also known as winter melon or white pumpkin, or simply petha in Hindi.
Process of making Petha :- Ash Gourd is washed and peeled and cut into big chunks about 2 inches in size, then pierced with fork from all sides and then boiled in water for 4 hours, after that it is taken out and dried under fan for an hour and then put into hot sugar syrup and boiled for another five minutes. this is how Petha is made
With growing demand and perhaps innovations, more and more varieties of the original preparation are available i.e. Plain Petha, Angoori Petha, Angoori Kesar Petha, Kesar Petha, Pan Petha, Gulkand Petha etc. There are some other variations based on content, one with coconut mixed, another with some nuts put into it. Sometimes kewda essence is used to flavor petha.
If you are in Agra, this is one which you should try for breakfast , consists of two parts: one spicy and one sweet. The bedai (sometimes spelled berahi) is a fried, puffy bread, much like kachori, served with a bowl of spicy green sabzi dotted with hunks of potato and a dollop of curd. The jalebi, is a sticky-sweet dessert made of fermented batter that’s fried into ropy whorls, then soaked in hot sugary syrup. Freshly made and consumed one after another on a crowded street corner, together they’re the definitive balanced breakfast of Agra.
Bedai- 5 Rupees to 8 Rupees per piece
Jalebi- 10 Rupees to 20 Rupees per 100 gm
Two to three bedai along with 100 gm jalebi is sufficient for an Adult .
Samosa and khasta Khachori (2.00 p.m to 6 p.m)
Agra Samosa is one of the best samosa in Northern India, it is a fried pastry with a spiced potato filling, and usually eaten in evening hours with green chutney or sweet and sour chutney, where as Khasta Khachori is small, crisp, golden puri, stuffed with a dry, spiced filling, the fillings are of lentils or potatoes served with spicy green sabji
Samosa- 5 Rupees to 8 Rupees per piece
Khasta- 5 Rupees to 8 Rupees per piece
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