Here are simple, tradition‑friendly things you can eat roti with during Paryushan. Please eat only in daylight, avoid roots, leafy greens, and fermentation, and keep preparations very plain.

Plain accompaniments

• Warm ghee (a little) and rock/sea salt.
• Warm milk.
• Jaggery (gur) or mishri.
• Dry fruit powder (e.g., almond or cashew powder), used sparingly.

Dal and boiled items (no onion/garlic, no ginger/turmeric, no fermentation)

• Plain moong dal or toor dal (lightly salted; you may temper only with cumin/black pepper/hing as per your local maryādā).
• Dal water (pehli/duji paani) if you’re keeping it extra light.
• Simple khichdi made from rice + moong (if you’re not restricting to only wheat that day).

Very simple sabzi (non‑root, non‑leafy; minimal spice, no tomatoes if your maryādā avoids them)

• Lauki (bottle gourd), tori/ridge gourd, tinda, dudhi, pumpkin, or plain cabbage—cooked simply without green leaves, without ginger/garlic.
• Plain cucumber or mild capsicum sabzi (only if your local practice allows these in Paryushan).

Dry chutney/powders (made fresh the same day; no greens, no fermentation)

• Peanut powder with salt and a pinch of cumin/black pepper.
• Sesame (til) powder with salt.
• Dry coconut powder with a little jaggery.

Note: Avoid coriander/mint leaves, garlic, or sour/fermented agents. Use hing only if permitted in your maryādā.

If you are observing Ayambil

• Roti should be dry (no oil/ghee/milk/sugar). Eat it plain or with very plain moong dal water—no oil/ghee, minimal dry spices.

What to avoid with roti in Paryushan

• Curd, buttermilk, paneer, cheese, yeast breads (all fermented).
• Root vegetables (potato, onion, garlic, beet, carrot, radish, etc.).
• Leafy greens (spinach, methi, coriander, mint, curry leaves, etc.).
• Pickles made by fermentation, sauces with vinegar.
• Sprouts, mushrooms, honey.
• Anything cooked or cut after sunset.

Tradition notes

• Shvetāmbara: Strong emphasis on no green leafy vegetables all days of Paryushan, with the above norms.
• Digambara (Das‑Lakshan): Same spirit, often even simpler (ekāsan/boiled‑food). Follow the pachchakkhān you’ve taken.

For easy, short guides on Paryushan foods and rules:

• Allowed foods overview
• What to eat during the 8 days
• Detailed do’s and don’ts