Disclaimer: I am not a nutritionist or a dietician, I am doing what is best for my kid to create a balanced lunch.
KIDS LUNCH BOX #19 - Methi Paratha + Ketchup + Moong Sprouts & Pomegranate Salad + Dates
Some kids school lunch box ideas to try…
- Spinach Corn Sandwich + Orange + Almonds & Pistachios
- Carrot Rice + Cucumber + Fruittellas
- Palak Chapati + Jeera Aloo + Orange
- Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
- Mayonnaise Veggie Pasta + Strawberries + Peanut Chikki
Here is what I packed for school lunch…
LUNCH - Methi Paratha - Here is the detailed Methi Paratha Recipe Link.
Methi Paratha
Ingredients
measuring cup used 1 cup = 250ml
- 1 cup whole wheat or multigrain flour
- ½ cup tightly packed methi leaves (fenugreek leaves)
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala (optional)
- salt to taste
- oil or ghee (to cook parathas)
Instructions
- Pluck the methi leaves and measure about 1 cup. Take large vessel filled with water. Soak fenugreek leaves in the water for 10-15 minutes. So all the dirt will settle down at the bottom and leaves will float on top. Now take out only leaves and lightly squeeze out the water. Then chop the methi leaves yields ½ cup.
- In a bowl add finely chopped methi leaves, ajwain, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix well.
- Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the methi leaves is enough to make the dough.
- Make balls from the dough. I was able to get 6 balls.
- Roll the parathas semi thick/ thin by dusting some dry flour.
- Heat up a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip on to the other side drizzle some ghee or oil on top.
- Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
- Serve methi paratha with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
Nutrition
SNACK - Tomato Ketchup -few squeezes for dipping.
SNACK - Moong Sprouts & Pomegranate Salad- This is a very simple, healthy, and colorful salad. I have steamed/boiled sprouted moong for 5 minutes until they are soft. Drain the water and added pomegranate arils, lime juice, salt, pepper. that's it.
SNACK - Dates - Also known as Khajoor are very nutritious and rich in iron. I have used pitted dates (de-seeded).
Prep Work For The Previous Evening
- You can prepare the dough at the night and refrigerate it in an airtight container.
- The sprouts need about a day’s time to get ready. Soak the whole green moong for 4-6 hours. Drain the water, cover with a moist muslin cloth and set aside to sprout.
- Keep a cup of pomegranate arils ready for the salad.
Notes
- Packed in a stainless steel tiffin box called Lunchbots which is Eco-Friendly, Dishwasher Safe, BPA-Free, and easily available on Amazon. Do not use plastic lunch boxes for your kids, they are toxic.
- For the soft chapati, it is important to cover the dough and set it aside for at least 20 minutes.
- You can increase or decrease quantity based on your child's appetite.
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