Simranjeet Singh/Shahjahanpur: Shahjahanpur, situated between two rivers, is known for its unique heritage. But the chaat here is also quite famous. Especially in the Chowk area of the city, there are many age-old chaat shops. One of them. Nanhe Lal Mishra’s 100 year old chaat shop. Nanhe Lal Mishra told that the work of making chaat is being done continuously by the fourth generation.
Nanhe Lal Mishra runs a chaat shop in front of Prem Panchmukhi Nath temple in the Chowk area of the city. People like the tikkis made by little Lal Mishra very much. Nanhe Lal Mishra told that about 100 years ago, his father Baba Gangasahay had worked as a chaat maker. After that his father Ghanshyam Mishra also continued doing the work of chaat and now he himself is handling this work. Nanhe Lal says that the taste of Tikki at his place 100 years ago is still intact. He also sells Khasta and Batase along with Tikki.
This is how spicy tikkis are made
Nanhe Lal Mishra tells that he first makes bharta by boiling potatoes. After that, make pithi of spicy peas and put it inside the potato and give it the shape of a round tikki. Bake it slowly on low flame. Nanhelal Mishra tells that many types of spices like ginger, asafoetida, cumin, celery and fennel are added to the peas stuffed in tikkis. Because of which the taste of tikki remains very special.
The chutney that comes with tikkis is amazing.
Little Lal Mishra also makes the chutney put on tikkis very tasty. Mango sourness and dry ginger are added to this chutney. Add a sprinkle of cumin seeds to the chutney. Because of which the chutney is so delicious that people keep licking their fingers.
100 years old taste is available for 20 rupees
This chaat shop of Nanhenlal Mishra remains open from 1 pm to 9 pm. During this time people come to him from far and wide to eat chaat. The price of one tikki of Nanhe Lal is Rs.20. Nanhenlal Mishra says in a joking tone that if you don’t enjoy eating then file a report in the police station.
,
Tags: food, food 18, hindi news, Local18
FIRST PUBLISHED: January 3, 2024, 10:41 IST
