Lentil Stuffed Indian Flat Breads – Protein Packed Lunchbox
To make a filling as well as a kids-friendly lunchbox day in and day out, is a challenge for every mom. A dish repeated twice a week becomes a boring stuff and is brought back half eaten as a revenge on moms.
Most of the days the lunchbox menu is decided in the morning itself and the days of the week are remembered according to the lunchbox recipes. Monday is for variety rice, Tuesdays are reserved for wholewheat noodles, Wednesday is dedicated to stuffed chapattis and like wise.This one is a favorite menus for Friday lunchbox.
This version of chapatti is famous in Rajasthan and is usually made as a stuffed Dal pooris. I avoid making pooris more often just to stay away from oil and refined flour (maida).
Protein packed lunchbox is a simple and lighter recipe and the filling can be made a day ahead and stored in refrigerator.
For the Chapattis
(makes 4 in number)
- 1 cup whole wheat flour
- 1/2 cup water
- A pinch of salt
Method: Knead the flour by mixing water with light hands. Replace milk with water if kneading the dough for the kids for better nutrition. Cover the dough with a plate and keep it aside.
For the filling
- 1/2 cup De husked green gram (Moong dal)
- 1/4 cup Lentils (Massor dal)
- 1/4 tsp chilly powder
- 1/4 tsp Turmeric powder
- 1/4 tsp coriander powder
- Salt as desired
- 1/4 tsp mustard seeds
- 1 tbsp fresh coriander leaves
- Oil or ghee to shallow fry
Method: Soak the lentils and the green gram in the previous night. Drain the water the next day and grind it coarsely in a mixie without water.
Heat 2 tsp of oil in a wok and crackle mustard seeds. Add the dry powders and the coarsely ground pulses. Cook for 2 minutes and take off the heat. Mix the freshly chopped coriander leaves and cool the mixture.
Take a small size of dough and flatten it in the palm using dry flour. Fill the pulses mix in the cup made with the dough and fold all the sides. Coat the stuffed ball with the dry flour and roll it using a rolling pin.
Make sure that the stuffed ball is closed tightly, else the filling will spill. Roll gently and make a small circle, this chapatti should be slightly thicker than the normal chapattis.
Heat a girdle and put the stuffed chapatti on it, cook it for a minute and turn it to the other side. Apply a little oil or ghee and fry both the sides till it is golden in color.
- Can prepare the pulses filling a day before and refrigerate.
- Use extra ghee to fry the chapattis when making it for the kids.
- Reduce the size of stuffy delights to the size of your palm, looks more attractive and kind of fun food for kids.
- Makes a great picnic food.
- Stays good for two days, provided the filling is devoid of any water content. Good as a travel snack.
- Needs no extra accompaniment or curries.
- Serve hot with a fresh coriander chutney or tomato sauce.
- Drop a dollop of fresh butter on the hot stuffy delights for sheer indulgence.
- A cup of fresh curds with this stuffy delights makes a great breakfast.
- A great way to pack extra protein with pulses in your kids diet.
Stay connected for more of such healthy lunchbox options. Take care.