Easy Lunch Box Recipes for Kids | School Lunch Box Ideas | School Tiffin Recipes for kids

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal

Flaxseed meal is a vegan alternative.

milk

🥗Healthier: almond milk

Almond milk is lower in calories.

olive oil

🥗Healthier: avocado oil

Avocado oil has a higher smoke point.

Heat 3 tablespoons of oil in a pan.

Add 1 large thinly sliced onion to the pan.

Add 5 cloves of thinly sliced garlic to the onion.

Add 3 finely chopped green chilies to the mixture.

Add 1 bowl of thinly shredded cabbage and 2 medium-sized grated carrots to the pan.

Saute the vegetables for about 2 to 3 minutes.

Season the vegetables with 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cumin powder, and 1 teaspoon of Kashmiri red chili powder.

Mix the vegetables with the spice powders.

Add 4 cups of water to the pan and close it to cook the vegetables for about 5 minutes on medium flame.

Once cooked, transfer the vegetable mixture to another bowl to cool down.

Add chopped coriander leaves to the cooled vegetable mixture.

Add 1/2 cup of wheat flour (atta) to the mixture.

Add 1/4 cup of roasted chana dal that has been ground to a fine powder.

Mix everything together without adding water at first to coat the vegetables.

If the mixture is too thick, add a little water to achieve a dropping consistency.

Check for seasoning and add more salt if needed.

Heat a tawa (flat pan) on medium flame.

Take a spoonful of the vegetable mixture and place it on the hot tawa, gently pressing it down.

Cook the pancake for about 3 to 4 minutes on each side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens