Name: Methi Paratha
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup whole wheat or multigrain flour; 1/2 cup tightly packed methi leaves (fenugreek leaves); 1/4 tsp ajwain (carrom seeds); 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp garam masala (optional); salt ot taste; oil or ghee(cook parathas)

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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…

Here is what I packed for school lunch…

LUNCH – Methi Paratha – Here is the detailed Recipe Link

Methi Paratha

Methi Paratha is a healthy breakfast/lunch paratha recipe made with whole wheat flour, methi (fenugreek) leaves and spiced with some spices

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Course: Breakfast, lunch

Cuisine: Indian

Keyword: methi paratha, methi tepla

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: parathas

Ingredients

measuring cup used 1 cup = 250ml

1 cup whole wheat or multigrain flour
1/2 cup tightly packed methi leaves (fenugreek leaves)
1/4 tsp ajwain (carrom seeds)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala (optional)
salt ot taste
oil or ghee(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 1/2 cup .
In a bowl add finely chopped methi leaves , ajwain, red chilli powder, garam masala, turmeric powder, wheat flour ,oil and salt. Mix well.
Add some water and keep kneading till you get the smooth dough. Dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the methi leaves are 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 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.

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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 till they are little soft.Drain the water and added pomegranate arils , limejuice ,salt ,pepper.thats 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 dough in the night and refrigerate in 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 is easily available on Amazon .Do not use plastic lunch boxes to your kids, they are toxic.
For the soft chapati, it is important to cover the dough and set aside for at least 20 minutes.
You can increase or decrease quantity based on your child’s appetite.

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