Agra draws visitors from across the world to see the Taj Mahal, but the city carries a second identity equally beloved among food lovers: its breakfast culture. Aloo-dal kachori, bedai, and jalebi are morning staples here, and the queues that form outside stalls from early in the morning are a familiar sight on the city's streets. People who come to Agra from other states rarely leave without sitting down for a proper local breakfast. Among all the stalls in the city, one in the Sikandra neighbourhood has earned a particularly devoted following by bringing the kachori-kadhi tradition of Rajasthan straight to the heart of Uttar Pradesh.
The Stall and Where to Find It
Chittorgarh Ki Kadhi Kachori stands near the Kargil Petrol Pump on the Kargil-Bodla Road in Sikandra, Agra. The stall is run by Jagan Sisodia, who set out with a clear aim: to serve the same kind of kachori-kadhi that Rajasthan is celebrated for, right in Agra. Along with kachori and bedai, the stall also offers a whole-spice sabzi, and customers are free to eat their kachori with kadhi, dal, or sabzi, whichever suits their taste. Sisodia says people travel from considerable distances specifically to eat here, and his firm belief is that anyone who tries the kachori even once is certain to return.
A Generous Kachori at Just ₹15
The price is a significant part of this stall's appeal: a single kachori costs just ₹15. Sisodia takes pride in pointing out that each kachori is packed with a generous amount of filling, so customers get real value at a very low price. The clientele extends well beyond the immediate neighbourhood, with people coming from far away specifically to eat kachori and bedai here, a sign of how far the reputation has spread.
Dry Fruits and Makhana Set the Sabzi Apart
The recipe for the sabzi is what truly separates this stall from the competition. Sisodia prepares it using whole spices combined with masalas ground fresh at home. Dry fruits also go into the mix, and the quantity of makhana he adds is especially generous, a combination he says makes the flavour noticeably richer and doubles the appeal of the dish. One decision that has clearly won him a loyal customer base is his resolve to add no red chilli to the sabzi at all, keeping the food gentle on the stomach and opening it up to a much wider range of customers.
Fried in Pure Mustard Oil
Every kachori and every bedai on the menu is fried in pure mustard oil, Sisodia explains. The sum of these choices, pure mustard oil, home-ground masalas, dry fruits and makhana in the sabzi, and the complete absence of red chilli, creates a flavour profile that stands distinctly apart from what most roadside stalls offer. It is this consistency and commitment to pure ingredients, Sisodia says, that keeps the regulars coming back and that has given the stall in Sikandra a name that now reaches well beyond Agra itself.
