Bikaneri Jor Garam X 2

Hot, smoky, and full of character. That’s Bikaner on a plate.

Jor Garam starts simple. Roasted black chana, flattened just enough to crack. Then coated in a sharp, layered spice mix that builds as you eat. Chilli, black salt, amchur, a quiet hit of hing. Nothing wasted, nothing softened.

It’s the kind of snack you hear before you see.
“Jor Garam!” echoing across station platforms. Paper cones, warm hands, winter evenings.

This isn’t nostalgia dressed up. It’s the real thing, made the way it’s always been.

No frying. No bad oils. No excess. Just roasted chana and masala doing their job.

What makes Bikaneri Jor Garam special?

A Bikaner original. Black chana, roasted and flattened, then tossed in a bold spice mix. Spicy, tangy, and built for repeat eating.

How does Patang’s Jor Garam taste?

Crisp with a firm bite.
Spice that hits early, then lingers.
Tang from amchur that keeps it sharp.

It doesn’t fade. It builds.

What goes into it?

Roasted chickpeas, black salt, chilli powder, cumin, black pepper, dry mango powder, coriander, hing, clove, sunflower oil.

Clean ingredients. No bad oils.

How should you eat it?

Straight from the pack works.
Add a squeeze of lime if you want more edge.
Best with chai, especially when the day slows down.

Bikaner, in its truest form.
Smoky. Spiced. Made to stay with you.