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 Last Updated : Jan 21,2021

जैन रोटी की रेसिपी , जैन पराठा रेसिपी - हिन्दी में पढ़ें (Jain Rotis, Jain Parathas recipes in Hindi)
જૈન રોટી વાનગીઓ, જૈન પરાઠા રેસિપિ - ગુજરાતી માં વાંચો (Jain Rotis, Jain Parathas recipes in Gujarati)

Jain Roti Recipes, Jain Paratha Recipes

Jain Roti Recipes, Jain Paratha Recipes. At least one Indian bread is served with most meals, be it Rotis, Parathas, Bhakri or others. It is essential in every Indian home and is made in many forms! Some people even like to take these in the dabba to eat at work or in school. Ideally, People who follow Jainism do not consume any root vegetables and many green leafy vegetables in the monsoons. Many Jains do not follow this rule exactly as they eat all vegetables except onions, potatoes and garlic but we have still mentioned a few examples of ingredients that Jains avoid. This list is not exhaustive but is indicative.  

Jalebi ParathaJalebi Paratha

Items avoided by Jains

  1. onions
  2. garlic
  3. Green ginger and Turmeric
  4. Yams
  5. Carrots
  6. Bambo Karela
  7. Radish
  8. Funghi (mushrooms)
  9. Tubular vegetables like potatoes, sweet potatoes
  10. Green Leafy Vegetables like coriander, spinach, methi, cabbage, cauliflower greens and suva bhaji are avoided during the monsoon season.
  11. Cauliflower
  12. Many seeded vegetables like eggplant
  13. Pods of many trees including banyan tree, pipal tree etc
  14. Yeast
  15. Alcohol

Jain Roti Recipes

Jain roti recipes. This section gives you a wide choice of such rotis and parathas that even Jains can eat so that they can make a different dish each day. The most basic and most common out of this is the phulka roti or as Gujaratis call it, Rotli. This is had on a daily basis with different subzis like Bhindi or gobi.  Another type of roti is Thepla which is made by adding different masalas to the whole wheat dough and is cooked in oil to make it very soft. A very popular variant of thepla is Methi Thepla.


Usually rotis are made in oil or ghee, but sometimes you can use everyone's favorite, butter, and make Makhani Rotis to eat alongside different subzis. Not only does it taste amazing, but the texture turns out great as well.

Makhani RotiMakhani Roti

Another type of basic roti is the Padvali Roti. This is a pair of really thin chapatis that are usually served with aamras during the summers. The thin rotis are gotten by sticking two small dough balls and rolling them out together to get 2 thin layers.  You can even try adding coriander to the dough to make these beautiful Coriander rotis.

Padvali Roti, Gujarati Thin Rotli RecipePadvali Roti, Gujarati Thin Rotli Recipe

Jain Paratha Recipes

Jain paratha recipes. Parathas are thicker than rotis and are often made with whole wheat dough as well. Usually filled with a stuffing of different vegetables, you can make many Jain variations of it as well. Cabbage and paneer parathas is quite an easy and wonderful dish to make. The succulent paneer with cabbage is a unique way to incorporate protein in your diet along with a wonderful taste. It is jazzed up with coriander and green chillies and tastes best served hot with homemade butter.

Cabbage and Paneer ParathasCabbage and Paneer Parathas

Another mouth-watering paratha is the Masala Paratha. Here, instead of adding the masalas to the dough, the masala is stuffed inside the dough. Not only that, the masala is a not usual,  but a unique mix of cumin seeds, hing, cardamom, cloves, cinnamon and chillies. You can also have a go at delectable options like the Green Pea Parathas and Pudina Parathas.

Masala ParathaMasala Paratha

Unique Jain paratha and Jain puri preparations

Puran poli, a sweet jaggery and toor dal stuffed paratha, even though is quite common to Gujaratis, it is very unique to everyone else. The dal and jaggery are cooked down to get a beautiful paste that is then stuffed in whole wheat dough, rolled out and cooked in oodles of ghee!

Puran Poli Puran Poli

On the savory side we have the Stuffed Shahi Puri. Stuffed with a classic combination of paneer, chillies and coriander, this deep fried delicacy is a treat on its own.

Stuffed Shahi PuriStuffed Shahi Puri

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Bhakri ( Gujarati Recipe) recipe
bhakri recipe | Gujarati Style Biscuit Bhakri | Kathiyawadi Bhakri | with 16 amazing images bhakri recipe is typically biscuit-like bread flavoured with ghee and cumin seeds. The
Thepla ( Gujarati Recipe) recipe
Gujarati plain thepla | thepla recipe | healthy sada thepla | with 19 amazing images. Gujaratis love plain thepla just as much as a fat kid loves chocolate. Theplas
Puran Poli ( Gujarati Recipe) recipe
puran poli recipe | Gujarati puran poli | authentic puran poli | vedmi | with amazing 29 images. Puran poli is a famous sweet Indian flat-bread. There is the
Padvali Roti, Gujarati Thin Rotli Recipe recipe
Padvali Roti is a traditional Gujarati roti, which is prepared frequently during the mango season to enjoy with aam ka ras. Although these thin Guajrati rotlis are prepared using just whole wheat flour, like any other roti, the method of rolling and cooking the Padvali Roti in pairs makes them quite ....
Chapati, Healthy Chapati for Weight Loss recipe
chapati recipe | authentic Indian chapati recipe | chapati for weight loss | soft whole wheat chapati | with 17 amazing images One of the most famous and versatile of
Cabbage and Paneer Parathas ( Jain Recipe) recipe
healthy cabbage paneer paratha recipe | jain cabbage and paneer paratha | paneer and cabbage paratha | with amazing 18 images. Our cabbage paneer paratha is a healthy ....
Pudina Puri, Pudina Masala Puri recipe
pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with amazing 17 images. pudina puri is a quick and easy puri variation which tastes heavenly ....
Jalebi Paratha recipe
Wonder why this paratha is called Jalebi Paratha when there is nothing sweet about it? Well, just have a look at the way it is rolled and you will understand why. Indeed, this delectable paratha requires some deft handwork in rolling it, first like a Swiss roll, and then into a flat paratha. ....
Paneer Paratha, Jain Paneer Paratha Recipe recipe
You will go gaga over these scrumptious Parathas , which are stuffed with soft grated paneer and crunchy cabbage, perked up with coriander and green chillies. The mix of flavours and textures is just too perfect, making this a sp ....
Stuffed Shahi Puri recipe
As the name suggests, Stuffed Shahi Puris is truly a royal fare! Dough prepared with flour and methi, is stuffed with a rich paneer mixture, rolled into puris and deep-fried in oil. The accents of methi contrast well with the soft blend of paneer, making this dish an unforgettable experience. ....
Masala Paratha recipe
This unique Masala Paratha is made with leftover khichadi and a mix of flours. The rice and toovar dal in the khichadi combine with the flours to give the parathas a wonderful texture, while the spices in the khichadi give it a nice taste. The dough is further tinged with asafoetida and chilli p ....
Lachha Paneer Paratha recipe
Just the sight of these crispy, ringed parathas is enough to make your mouth water! These sumptuous whole wheat parathas plumped up with succulent paneer, are rolled using a special procedure, which results in an exciting texture and appearance. Flavour enhancers like coriander, green chillies and c ....
Masala Paratha (  Desi Khana) recipe
A rich and masaledar filling of poppy seeds, nigella seeds and dried ginger powder, combined with freshly-pounded masala make these spicy parathas rather special. Roll out nice triangular parathas, roast them with ghee, and serve hot on a cold day… watch your family savour it with satisfaction.
Moghlai Roti recipe
A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture. You can enhance the flavour and aroma of the Moghlai Roti by crushing th ....
Rotlis ( Gujarati Recipe) recipe
Paper-thin phulkas served hot off the tava, smeared with ghee, these rotlis feel special, even if you have them everyday! rotlis are generally made just before the meal is to be served, but if you make them in advance, then wrap them in a cloth so that they remain hot and soft.
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