Fresh-fried in small batches the way Rajwada's own chaat-walas taught us — sour, sweet, and sharp with hing, all packed within days of frying, not months.
Each recipe is one we grew up eating in Indore — nothing invented for a shelf, everything true to the original stall.
The classic sour-sweet blend — gram flour sev, moger, kabuli chana and peanuts, lifted with citric tang and hing.
Thin, crisp strands of gram-flour sev, fried fresh and lightly salted — the base of every Indori chaat.
Nine textures in one handful — a layered, mildly spiced mix built for slow evenings and second helpings.
A thicker-cut, spiced sev in the Ujjain style — bolder heat, coarser bite, best with a squeeze of lime.
Every pack ships from the same fresh batch. Prices below are per pack, all taxes included.
Combo and 1 kg savings are calculated against buying the equivalent smaller packs separately at today's prices — not a discount off a previous price. Valid only while single 200 g and 500 g packs remain listed at ₹149 and ₹329.
Every pack carries the same information printed right on the back — no separate ingredient page to dig through.
"We didn't want to sell namkeen that tastes like it travelled a long way. So we still fry in small batches, the same way, and send it out within days."— Jain's Indori Namkeen kitchen
Every batch is packed and dated the day it's made, and every combo goes out in one box — Khatta Meetha, Long Sev, Navratna and Ujjaini Sev, together the way Indore eats them.