Stuffed Vegetable Paratha for Kids Tiffin
27 minutes
49 reads
About Stuffed Vegetable Paratha for Kids Tiffin
A whole wheat flatbread stuffed with a mix of grated carrot and cabbage - a good way to sneak in extra vegetables without changing the familiar paratha format kids already enjoy.Served with curd and a piece of fruit for a complete, filling tiffin.
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Recipe Time & More
Prep12 minutes
Cook15 minutes
Total27 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 Vegetable Filling
- 2 tbsp Carrot Grated
- 2 tbsp Cabbage Finely shredded
- 1 tbsp Capsicum Finely chopped, optional
- 1 tbsp Coriander Leaves Chopped
- 1 Green Chilli Finely chopped, optional - see Spice Note
- 1 pinch Cumin Powder Optional
- 1 pinch Salt Or as required
For Cooking
- 1 teaspoon Ghee Or oil, for roasting
Instructions
Preparing the Filling
- Mix the grated carrot, cabbage, capsicum, coriander leaves, green chilli, cumin powder and salt in a bowl. Squeeze out any excess water from the vegetables with your hands before using, to keep the paratha from turning soggy. Divide into 2 equal portions.
Preparing the Dough
- Combine whole wheat flour and salt in a bowl. Add water gradually and knead into a soft 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.
- Heat a tawa on medium heat. Cook the paratha, flipping and spreading a little ghee on both sides, until golden brown spots appear. Repeat for the second paratha.
Packing
- Let the parathas cool slightly. Pack with curd in a separate small container and fruit on the side.
Recipe Notes
Tiffin Pairing
Curd and a piece of fruit balance the lightly spiced vegetable filling.Make-Ahead Tip
Grate the vegetables the night before and store them separately in the fridge. Mix and squeeze out the water fresh in the morning to keep the filling from turning watery.Quick Swap
Use any combination of vegetables you have on hand - grated beetroot or finely chopped spinach both work well in place of cabbage.Allergen Note
Contains wheat/gluten (whole wheat flour).Spice Note
Green chilli is optional here. Leave it out completely for a very mild filling.Packing Tip
Squeezing excess water from the grated vegetables before mixing is the key step that keeps this paratha from turning soggy in the tiffin box.Related Posts You May Like
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Recipe Nutrition
Calories: 331kcalCarbohydrates: 58gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 254mgPotassium: 456mgFiber: 11gSugar: 10gVitamin A: 5484IUVitamin C: 54mgCalcium: 97mgIron: 3mg
