Description:
This is what I packed for Sid’s school lunch today: Aloo Paratha, Pomegranate Raita, Cucumber cuts and a small lemon taffy as treat. Aloo Paratha is Sid’s all time favorite, he can have it any time of the day. This weekend he asked whether I could make some for his school lunch… and this is how I packed.
Kids / Adults / Lunch / Vegetarian / No Microwave / No Re-heating / School Lunches / Lunch Box Idea 4
| Dough | |
|---|---|
| Wheat flour | 1 cup |
| Salt | 1/4 teaspoon |
| Oil | 1 Teaspoon |
| Warm Water | about 1/2 cup |
| Potato Filling | |
|---|---|
| Potato | 1 large |
| Green Chili | 1 small chopped |
| Coriander leaves | 4 Tablespoon chopped |
| Cumin seeds | 1/2 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Asafoetida powder | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Amchoor powder | a pinch (optional) |
| Oil | 1 teaspoon |
| Ghee (for brushing) | as needed |
Prepare a dough of whole-wheat flour and leave aside. Boil potatoes, mash them and keep aside. Heat oil in a tawa, temper with cumin seeds and asafoetida… add green chili along with mashed potato, turmeric powder, salt and coriander leaves. Fry for few minutes until the stuffing slightly dry. Switch off and cool completely. Roll out the dough, fill with the aloo mixture and make a roti. Cook both the sides of roti on a pre-heated tawa. Brush with ghee on the both sides. Make little roll ups and cut them in an angle to make them fit in the lunch box. You may also cut the paratha into small wedges to fit the box.
| Pomegranate Raita | |
|---|---|
| Yogurt | 1/2 cup |
| Green onion/ Spring onion | 1 Tablespoon chopped |
| Pomegranate seeds | a few |
| Salt | a pinch |
| Black pepper powder | a pinch |
Combine plain yogurt , salt, pepper and green onions in a cup. Mix well and then add the pomegranate seeds on top, pack this in a separate container with leak proof lid.
Notes:
1. I usually make these the day before and lightly warm it up in the microwave in the morning before packing. If you don’t prefer that then make the chapathi dough and filling the night before and refrigerate. Make the parathas in the morning and pack.
2. With the above measure you can get more than 5 parathas… so pack the rest for your hubby.
3. Adding a few tespoon of milk to yogurt raita can help it not turning sour by lunch time.
4. Check this Aloo Paratha recipe for detailed explanation with stepwise pictures, this version includes onion and garlic which I skipped for this recipe.
