Jain Food Recipes

Hummus with Tahini

Hummus with Tahini Recipe

By avni Published: April 23, 2013

  • Yield: 1 big bowl (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins



  1. Soak the chickpeas for 6 to 8 hours. Cook them well in the pressure cooker
  2. Make a smooth paste of it in the mixture (add water to it to make a fine paste)
  3. Add tahini, salt, lemo juice to it as per taste
  4. If you want you could add little olive oil in the paste (or make a shallow hole/well in the hummus and pour the olive oil in the center of the paste)
  5. Serve the hummus with warm or toasted pita bread.
  6. Hummus can stay refrigerated for 3 days or in the freezer for a month
  7. For spicy hummus you could add dried sliced red Kashmiri chilli
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Papdi Chaat

Papdi Chaat Recipe

By avni Published: July 19, 2012

  • Yield: 30 (5 Servings)
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins



  1. Mix flour, sooji, salt and oil and add water little by little to form a firm dough. Leave the dough aside for 15-20 mins covering with the damp cloth
  2. Knead the dough again and divide it into 3 equal parts. Roll 3 big thin rotis and make deep dents into them using a knife. Cut it into diamond shapes and deep fry it. You can also roll small rotis about 2 inch size and deep fry it
  3. Make sure the oil is hot for frying or else the puris will soak all the oil. First insert a small piece of puri to check whether the oil is ready for frying. The puri should come up immediately once inserted.
  4. Fry it till it turns light brown and immediately place it on a absorbent paper so that the extra oil is absorbed
  5. Store it in an air tight container and use it as needed. Use it within 1 month
  6. Take 7-8 puris in a plate and place the mashed boiled/ canned chickpeas on them
  7. Then put green chutney and tamarind chutney on top of the chickpeas
  8. Add little salt in the dahi/curd and churn it well; drizzle on top of th chutneys
  9. Sprinkle cumin powder and red chilli powder and chat masala as per taste
  10. Add sev and chopped corainder over it and serve immediately
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Falafel Recipe

By avni Published: July 3, 2012

  • Yield: 20 balls (4 Servings)
  • Prep: 15 mins
  • Cook: 11/2hr mins
  • Ready In: 26 mins



  1. Soak the chickpeas overnight in a bowl with water
  2. Pressure cook them and strain all the water
  3. Ignore the first two steps if you are using canned beans
  4. Mash the chickpeas in a food processor and mix all the other ingredients in it. It will form at tnick paste
  5. Make approx 20 balls out of the thick batter and deep fry it in hot oil
  6. As an appetizer serve hot with hummus and tahini. As a main course Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper
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