Homemade parathas are not only delicious but also light and fulfilling. Finding the perfect lunch box idea for your child can be a daily challenge. Kids eagerly anticipate lunch breaks as a welcome relief from long class hours. A nutritious lunch is crucial for their energy levels and overall well-being throughout the day. Repeating the same meals can lead to boredom and uneaten food, resulting in hungry and unfocused children. To make lunch more enjoyable, try these simple and tasty paratha recipes that will brighten up your child’s tiffin. Pair them with raita or chutney for extra flavor.
1. Masala Paratha (Recipe by Rekha Kakkar)
Ingredients:
- Flour
- Salt
- Oil
- Ghee
- Red chili powder
- Carom seeds
- Coriander powder
- Pomegranate seeds
- Green chili (chopped)
- Coriander leaves (chopped)
Method:
- Prepare the dough by mixing all-purpose flour, oil, and salt. Add water and knead until soft.
- For the stuffing, mix red chili powder, carom seeds, coriander powder, pomegranate seeds, chopped green chilies, coriander leaves, and salt in a bowl. Add a dollop of ghee and mix into a thick paste.
- Divide the dough into balls and roll them out. Spread the masala stuffing evenly on the paratha. Slit the paratha from the center to the edge, roll it along the slit, shape it back into a ball, and roll it out again.
- Cook the paratha with ghee on a tawa until golden brown.
2. Aloo Palak Paratha (Recipe by Kanan Patel)
Ingredients:
- Flour
- Spinach (chopped)
- Green chili
- Garlic clove
- Boiled potatoes
- Sesame seeds
- Cumin seeds
- Amchur powder
- Salt
- Oil
Method:
- Blend green chili, chopped spinach, and garlic cloves into a paste.
- Grate boiled potatoes in a separate bowl.
- For the dough, mix sesame seeds, cumin seeds, amchur powder, and salt into the flour. Add oil, spinach puree, and grated potatoes. Knead into a smooth dough and let it rest for 15 minutes.
- Roll out the dough balls and cook on medium heat on a tawa with oil until golden brown.
3. Vegetable Paratha (Recipe by Kanan Patel)
Ingredients:
- Potatoes
- Peas
- Carrots
- Cauliflower
- Capsicum
- Green chili
- Coriander leaves
- Ginger
- Flour
- Sesame seeds
- Turmeric powder
- Coriander powder
- Garam masala
- Kasoori methi
- Chaat masala
- Red chili powder
Method:
- Cook all the veggies in a pan or pressure cooker with water. Let them cool down on a plate.
- Add grated ginger, chopped green chilies, and coriander leaves to the vegetables. Mash until smooth but not pureed.
- Mix flour with all the spices in a bowl. Add mashed veggies and knead into a firm dough. Add water if needed and let it rest for 15 minutes.
- Roll out dough balls and cook on a tawa with oil until golden brown.
