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 #55 - Aloo Masala Puri + Aamras + Grapes
Some kids school lunch box ideas to try…
- Spinach Corn Sandwich + Orange + Almonds & Pistachios
- Carrot Rice + Cucumber + Fruittellas
- Spinach Coin Dosa + Peanut Chutney + Pineapple
- Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
- Avocado Parathas + Beetroot Kurma + Mini Pretzels
Here is what I packed for school lunch…
LUNCH - Aloo Masala Puri - Here is the Recipe Link.
Aamras: Here is the recipe link.
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Aloo Masala Puri (Potato Masala Poori)
Aloo Masala Puri|Potato Masala Poori is a delicious unleavened Indian fried bread made with made with wheat flour,boiled potatoes and few spices and is perfect for breakfast, lunch or dinner
Ingredients
Measuring cup used (1 cup = 250 ml)
- 2 small Potato boiled & mashed (about 1 cup)
- 1 cup wheat or multigrain flour
- ¼ cup Semolina/Suji/Rava
- 1 teaspoon Cumin (jeera) seeds
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 tablespoon Kasoori methi
- 1 teaspoon Red Chilli flakes
- Salt to taste
- Oil for frying
- Water as needed
Instructions
- Combine the whole wheat flour, sooji, boiled and mashed potato along with cumin seeds, turmeric powder, red chilli powder, coriander powder, red chilli flakes, garam masala ,kasuri methi ,salt and mix well.Knead into a stiff dough.
- Divide the dough into small lime size pieces and roll it out into a 3 to 4 inch circle dusting with little flour.I got 12 poori’s.
- Carefully slide rolled poori into hot oil and deep fry on both sides until it slightly starts to change color.
- Remove it from the oil using slotted spoon and place on paper towel lined plate and serve warm with any side dish of your choice.
Notes
Tips to make the Best Aloo Masala Puri
- The dough should not be soft like a roti or loose or sticky. It should be slightly stiff yet smooth.
- Roll the aloo masala pooris of medium thickness. If it is too thin, like roti, then it will not puff up while frying.
- Do not forget to add semolina/sooji as it helps keep aloo poori crispy for longer.
- While deep frying, the pooris ensure that the oil is hot sufficiently else, the poori will not puff up.
Variations
- You can also replace Kasuri methi with finely chopped coriander leaves or mint (pudina).
- You can also add spinach puree or beetroot puree instead of potato and make these masala pooris.
- Adjust the spices according to your taste.
Nutrition
Calories: 432kcalCarbohydrates: 77gProtein: 20gFat: 7gSaturated Fat: 1gSodium: 52mgPotassium: 1350mgFiber: 14gSugar: 2gVitamin A: 609IUVitamin C: 34mgCalcium: 70mgIron: 7mg
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SNACK - Aamras - I have taken 1 Mango and removed its pulp which is about ½ cup. I blended mango pulp with ½ teaspoon of jaggery(or sugar). You can add water or milk to thin it if you like. Then add saffron and cardamom powder for taste but it's optional.
SNACK - Grapes - Wash the red grapes before packing them into the box.
Prep Work For The Previous Evening
- You can boil and mash the aloo(potato) the previous night itself.
- You can also prepare and refrigerate aamras the previous night.
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