Paryushan is one of the most sacred observances for Jains around the world, marking a period of introspection, fasting, and spiritual growth. This festival, celebrated with great devotion, is also a time when traditional culinary practices are at their peak. Here, we've curated a list of 7 traditional Paryushan recipes that you must try, offering a taste of the rich cultural heritage of Jain cuisine.
Masala Puri
Masala Puri is a crisp, spiced dough that is deep-fried into little balls, often served as a snack or with meals. Here’s how to make it:
- Start with a simple dough made of chickpea flour, salt, and spices like ajwain, cumin, and pepper.
- Roll the dough into small balls and flatten them into circles.
- Deep fry until they are golden brown and crispy.
- Serve them with sweet or spicy chutney for dipping.
📝 Note: Masala Puri can be prepared in advance and stored for up to a week, making it a convenient festive treat.
Churma
Churma is a sweet dish, often served during Paryushan to signify sweet offerings to the soul:
- Prepare dough with whole wheat flour, ghee, and water.
- Roll it into small balls, deep fry, and then coarsely grind.
- Mix with sugar, nuts, and cardamom powder.
- It can be served as laddoos or in a bowl.
📝 Note: Churma is traditionally made with jaggery instead of sugar for a healthier option.
Aloo Posto
Aloo Posto is an aromatic dish made from potatoes, poppy seeds, and minimal spices:
- Boil or fry potatoes, then saute with ground poppy seeds paste.
- Season with salt and green chillies; some Jain families avoid onion and garlic, so keep it simple.
- Serve hot with rotis or rice.
Pakoras
Pakoras are a versatile snack that can be made from various vegetables or ingredients, minus the typical onion and garlic for Jain cuisine:
- Use chickpea flour batter to coat vegetables like potatoes, spinach, or even paneer.
- Deep fry until they’re crispy.
- Serve with a side of sweet or spicy chutney.
📝 Note: For a lighter version, consider baking pakoras instead of frying, though the traditional method remains deeply rooted in taste preference.
Dal Dhokli
Dal Dhokli is a one-pot meal where flatbread (dhokli) is cooked in spicy lentils:
- Prepare a dough similar to roti, but thinner.
- Cook lentils and temper with spices, then add small pieces of dough into the boiling lentils.
- Simmer until the dough is cooked through.
Patra
Patra is a spicy, nutritious snack made from colocasia leaves:
- Steam colocasia leaves until soft, then layer with a spiced gram flour mixture.
- Roll the leaves and steam again.
- Cut into pieces and temper with seeds, asafoetida, and curry leaves.
📝 Note: Avoid colocasia leaves if you have a known allergy or if they aren't sourced properly, as they can sometimes contain toxic substances.
Rava Dhokla
Rava Dhokla is a popular Gujarati snack, perfect for Paryushan with its light and fluffy texture:
- Create a batter using semolina, yogurt, water, and spices.
- Steam the batter in a Dhokla maker or a thali.
- Temper with mustard seeds, curry leaves, and sugar syrup before serving.
As the festival of Paryushan unfolds, these traditional recipes provide a blend of flavors and reverence. Each dish carries with it stories of tradition, devotion, and the spirit of Jainism. From the savory satisfaction of Aloo Posto to the sweet indulgence of Churma, these dishes foster a sense of community, unity, and culinary delight during this solemn time. Embrace the essence of Paryushan through these recipes, and let every bite be a moment of reflection, savoring the tastes and embracing the philosophy of non-violence and self-control.
Can Jains eat roots during Paryushan?
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Typically, Jains avoid root vegetables during Paryushan as they could harm small organisms when dug from the ground. However, there are variations based on community practices.
Why is onion and garlic not used in Jain cuisine?
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Onion and garlic are considered to stimulate the senses, which might hinder spiritual practices. Additionally, these plants grow underground, potentially harming microorganisms.
How can I make these dishes more nutritious?
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Replace refined flour with whole grains, use natural sweeteners instead of sugar, and opt for steaming or baking over frying to retain nutrients and reduce oil intake.
