The lane running down from the fort's main entrance gate has a string of chaat stalls that do brisk business from mid-morning until late evening. The format is familiar — aloo tikki, gol gappa, papri chaat, tamatar chaat — but the Jhansi versions tend toward more tamarind and less mint than Delhi, and the tikki is crispier. This is where locals eat; the prices are low and the turnover is fast enough that nothing sits around.
Dal bafla is harder to find on the street but a few stalls near the old sabzi mandi (vegetable market) off Sipri Bazaar serve it for lunch. It takes time to prepare and is usually sold out by 1 pm. The bafla — a wheat dumpling boiled then baked — arrives in a pool of ghee with a thick dal; it is filling enough to serve as the entire midday meal.