Aloo Paratha for Kids Tiffin
25 minutes
7 reads
About Aloo Paratha for Kids Tiffin
A soft whole wheat flatbread stuffed with a lightly spiced potato filling, pan-roasted until golden - one of the most familiar and comforting tiffin ideas for Indian kids.This version keeps the spicing mild and the onion and green chilli optional, so it works for most households and school tiffin rules. Paired with curd and a banana, it makes a filling and easy start to the 30-day plan.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Dough
- 1/2 cup Whole Wheat Flour Atta
- 1 pinch Salt
- 1/4 cup Water Approximately, to knead a soft dough
For the Potato Filling
- 1 Potato Medium, boiled and mashed
- 1/4 teaspoon Cumin Seeds
- 1 Green Chilli Finely chopped, optional - see Spice Note
- 1 tbsp Onion Finely chopped, optional - see Quick Swap
- 1 tbsp Coriander Leaves Finely chopped
- 1 pinch Red Chilli Powder Optional, adjust to taste
- 1 pinch Garam Masala
- 1 pinch Salt Or as required
For Cooking
- 1 teaspoon Ghee Or oil, for roasting
Instructions
Preparing the Filling
- If the potato is not already boiled, pressure cook it for 3 to 4 whistles until soft, then peel and mash while still warm.
- Mix the mashed potato with cumin seeds, green chilli, onion, coriander leaves, red chilli powder, garam masala and salt. Taste and adjust seasoning. Divide the filling into 2 equal portions.
Preparing the Dough
- In a mixing bowl, combine whole wheat flour and salt. Add water gradually and knead into a soft, smooth dough. Cover and rest for 10 minutes. Divide into 2 portions, slightly larger than the filling portions.
Making the Parathas
- Roll a portion of dough into a small circle, place a portion of filling in the centre, and gather the edges to seal. Flatten gently and roll out again into a small paratha, dusting with flour as needed to prevent sticking.
- Heat a tawa on medium heat. Place the paratha on it and cook until small bubbles appear, then flip. Spread a little ghee on both sides and cook until golden brown spots appear on each side. Repeat for the second paratha.
Packing
- Let the parathas cool slightly. Pack both in the tiffin box with curd in a separate small container and a whole banana on the side.
Recipe Notes
Tiffin Pairing
Pack alongside a small container of curd and a whole banana. The curd cools down the mild spices and the banana rounds out the meal with natural sweetness.Make-Ahead Tip
Boil and mash the potato the night before, and mix the filling and refrigerate it in a covered container. In the morning you only need to make the dough and roll out the parathas.Quick Swap
Leave out the onion entirely if your child's school does not allow it, or if you prefer a simpler filling - the paratha tastes good with just potato, cumin and coriander.Allergen Note
This recipe contains wheat (gluten). Ghee is a dairy product - use a neutral oil instead if avoiding dairy. If using store-bought curd, check the label for any added ingredients.Spice Note
Green chilli and red chilli powder are both optional. Leave them out completely for younger children or those new to spice, and introduce a small amount later if your child enjoys it.Packing Tip
Allow the parathas to cool for a few minutes before packing to avoid trapping steam, which can make them soggy by lunchtime.Related Posts You May Like
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Recipe Nutrition
Calories: 563kcalCarbohydrates: 113gProtein: 17gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 250mgPotassium: 1565mgFiber: 16gSugar: 18gVitamin A: 148IUVitamin C: 59mgCalcium: 98mgIron: 5mg
