Jain Food Recipes

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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Puda/Chilla Recipe

By avni Published: July 17, 2012

  • Yield: 20 (4 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins



  1. Mix all the ingredients well and soak the batter for 1/2 hour
  2. Heat the non-stick pan on high heat and drizzle few drops of oil
  3. Pour some mixture into the pan in a circular motion (about 3 to 4 inches round)
  4. Cook for few mintues and drizzle few drops of oil on top and flip them over and cook it for another couple of mintues
  5. Serve the chillas hot with chutney or ketchup
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White Khatta Dhokla

White Khatta Dhokla Recipe

By avni Published: July 9, 2012

  • Yield: 3 thalis (4 Servings)
  • Prep: 5 mins
  • Cook: 30 mins
  • Ready In: 35 mins



  1. Add curd, chilli paste, salt, 1 tsp oil, warm water to the flour and soak it overnight; mix it well and ferment it for 8 hours
  2. Add eno and about 2 tsp of water in the batter just before steaming and mix it
  3. Take a round slight deep (7 inch diameter) thali and grease it with the remaining 1/4 tsp oil
  4. Pour 1/3 of the batter in the thali and spread it evenly. Sprinkle black pepper powder on it.
  5. Steam it for about 10 mintues until they are cooked
  6. Allow it to cool and cut the dhoklas into equal diamond shapes
  7. Similarly make 2 thalis out of the remaining batter
  8. Take 3 tsp of oil, give tadka with mustard seeds and curry leaves (optional) and spread it evenly on the dhoklas
  9. Garnish it with corainder leaves and serve it hot with green chutney
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