Stuffed parathas, or Indian flatbreads stuffed with mashed vegetables can be an exciting option for school kids as a lunch box idea. You can get the most picky toddler to clutch a stuffed paratha and chew his way through and a pleased mom has achieved her purpose to get the fussy eater to have his daily veggie .
These make excellent breakfast options too and keeps you full till lunch time and sometimes you may even skip lunch . These feature regularly and daily in a typical North Indian home , now made even more popular in South Indian kitchens too. The variety that one can make with these great stuffed flatbread is mind boggling.
Here I have given my recipe for a simple yet tasty Potato Green peas stuffed flatbread called Aaloo Matar paratha.
Generally we see aaloo parathas or matar ( green peas ) parathas, but I prefer to take both and use in this paratha for the simple reason that I find the mashed potatoes holds the mashed green peas well and we can make a great flat paratha without spilling the stuffing .
Pack for school lunch box.
Pack for school lunch box by slicing the rolled parathas into spring roll like pieces and kids will love them
2 cups whole wheat flour to make the dough.
salt as per your requirements.
1 cup of milk and water mixed to bind the dough.
2 medium sized potatoes
1/2 cup green peas shelled
2 small green chillis
clove of garlic ( optional)
1/2 tsp coriander powder
1/2 tsp aamchur powder / mango powder
2 tbsp chopped coriander leaves
1 tsp of grated ginger
2 tbsp oil
Take a bowl to prepare the dough for the parathas, add the flour, salt and with little water and milk or only milk, prepare a soft dough and keep aside.
Cook the potatoes, peel and mash them well with a potato masher if you have to remove the lumps. Mash the potatoes when still warm , it will be easy to mash them well.
Cook the green peas also and make a smooth paste in the blender with the green chillies, ginger, garlic and some coriander leaves also . When the green peas appear almost smooth , remove and bind along with potatoes mashed and combine them both well with pinch of salt and other spices and the chopped coriander leaves.
Prepare the filling balls for-the parathas. Pinch off small balls of dough from the paratha dough and with a rolling pin make a small circle like the size of a poori, keep the potato,green peas mixture ball in the middle of the circle , fold as shown and then roll out into a slightly thicker chapati like, or else the filling will come out of the paratha.
Keep a tava, when hot, place the paratha on the hot tava, cook ligthly on both side first, the drizzle oil or ghee as you wish and cook on medium heat both sides till the parathas look browned well with spots all over.
enjoy hot parathas eoiither for nreakfast or for lunch with chilled cucumber raita, or plain yogurt and pickle.
The parathas can be packed for school lunch box by cutting them spring roll style and serve with the cabbage shreds and some minced spring onions greens. Kids will be happy to eat them with some ketchup if they like.