Kid’s Lunch Box Recipes: Beetroot Puri and Paratha are a treasure of taste and health, children will enjoy eating them in lunch

In most of the houses, children are very fussy about food and drink. Children are becoming very choosy about food, so packing their lunch box has become a real headache for their mother. Especially when it comes to vegetables, children these days are very fussy. Due to not eating vegetables, children are often not able to get the essential vitamins and minerals that they need.

If your kids are fussy like that and are tired of the same sandwiches and snacks, don’t worry – we have brought you nutritious beetroot puris and parathas that will be ready in 20 minutes.

Beetroot Puri/ Chukandar ki Puri:

Material:

• 2 cups wheat flour
• 1 cup chopped beetroot
• ½ tsp carom seeds
• 1 teaspoon salt
• Oil as needed for frying

Method:

1. Peel, clean and chop the beetroot. Boil 1 cup water and cook 1 cup chopped beetroot till it becomes soft. Drain and cool. Save the boiled water for later use.

2. Grind the cooked beetroot.

3. Take wheat flour, celery, salt and beetroot puree in a mixing bowl. Mix well and add water left over from cooking beetroot and knead into a soft dough.

4. Cover and keep aside for 10 minutes. Knead again and make small balls. Roll out the dough according to the size of the puri.

5. Heat the oil and when it is hot, put the rolled puri in it. While cooking the puri in hot oil, press it gently so that it puffs up well.

6. Pour hot oil over it. Flip and fry for a few more seconds. Remove from the oil and shake off the excess oil.

7. Drain the cooked puri on a paper towel. Your beetroot puri is ready.

Beetroot Paratha:

Material:

• 2 cups wheat flour
• 2 tablespoons chickpea flour
• 1 beetroot
• Coriander leaves
• 1 tablespoon oil
• 2 tablespoons sesame seeds
• 1 tablespoon red chili powder or 5 to 6 green chilies (optional)
• ½ tablespoon turmeric
• ¼ tablespoon asafoetida and salt to taste
• Ghee for parathas

Method:

1. Wash the beetroot and cut it into small pieces. Chop the coriander finely.

2. Add wheat flour, gram flour, beetroot puree, coriander leaves, some oil, sesame seeds, red chilli/green chilli, turmeric and salt and knead a soft dough.

3. Break a ball of dough and roll it into a paratha.

4. Light the gas and heat a pan on it and fry the rolled paratha by adding some ghee to it.

5. Your beetroot paratha is ready. Serve hot with mint chutney.