A stuffed parantha is one magical invention and perfect for fussy eaters, especially those who are averse to veggies and kids who demand variety everyday. Versatile as they are, you can pack paranthas with whatever you feel like, flavor them the way you want to and make any accompaniment to go with them – from dals to raitas to chutneys and sauces. And you have on your plate a complete, healthy, and delicious treat that your child can have at any time of the day.
Today we bring you two such varieties that pack ingredients that kids love to hate! These recipes are also ideal for children who are lactose intolerant (allergic to milk and milk products).
I had these paranthas at a friend’s place recently and the flavours that beetroot and carrot brought about in a parantha were just too delicious to believe. So much so I refused to believe there was beetroot in it. Here goes the secret.
Peeled and finely shredded beetroot (raw)
Peeled and finely shredded carrot (raw)
1 tsp oil
Finely chopped coriander
Pinch of asafoetida and cumin seeds
Chilli powder, sugar, and salt to taste
1/2 tsp lemon juice
Regular whole wheat flour dough and ghee/butter to make paranthas
1. In a pan heat 1 tsp oil and add the cumin seeds. Once they begin to sizzle, add the pinch of asafoetida.
2. Add the shredded beetroot and carrot and stir fry them – this removes the water from the roots and it’s easy to stuff them up.
3. Add salt, chilli powder, and sugar to suit your taste and stir the mixture.
4. Turn off the flame and add the lemon juice and coriander and give a quick stir.
5. Once the mixture cools down, add it as stuffing to your paranthas.
6. Roll out the rotis with the whole wheat flour dough, add the stuffing, seal it, and roll them out again. You could even roll out a roti, spread the mixture evenly on the roti, and then place another roti on top and seal to make a parantha.
7. Heat the gridle and cook the parantha on both sides with ghee or butter.
8. Serve hot. They taste best with green coriander and mint chutney.
The colours of this dish are so vibrant and the flavours so striking that you just can’t resist them! Would make an excellent tirangi platter on independence day!
Nutritional value: Rich in iron, vitamins (C, A, B1, B2), calcium, and amino acids, they are therapeutic in cleansing the kidneys and gall bladder and improving vision. For children, beetroot is especially great for curing anemia.
Tofu Herb Surprise
Here’s a protein-packed parantha that can be flavoured in many ways.
200 gms fresh tofu (crumbled)
Finely chopped fresh mint leaves or basil leaves (1 cup)
1 finely chopped onion
1 finely chopped tomato
Finely chopped coriander (1/2 cup)
Finely chopped ginger
Regular whole wheat flour dough and ghee / butter to make paranthas
Ginger garlic paste
Dry-roasted cumin seeds
Red chilli powder or finely chopped green chillies (optional)
Salt to taste
1. Add all the ingredients and seasoning in a bowl and mix well.
2. If you add basil leaves instead of mint leaves (I recommend fresh mint leaves), you could also add oregano and thyme for flavouring.
3. Roll out the rotis with the whole wheat flour dough, add the stuffing, seal it, and roll them out again.
4. Heat the griddle and cook the parantha on both sides with ghee or butter.
5. This parantha could be served with anything – a dal, boondi masala raita, or chutney! I made fresh coriander, mint, and pomegranate chutney with boondi raita.
Your child can enjoy the goodness of mint leaves, ginger, and tofu in this tofu herb surprise!
Nutritional value: Rich in protein and calcium, this parantha is a healthy wonder. Made out of soybean milk, tofu is a rich source of dietary calcium and an excellent supplement for lactose intolerant children.
Hope you and your children enjoy their goodness.
Vaishali Shroff is a freelance writer and editor and runs a reading club (www.eikthirani.wordpress.com) for children in Pune. Her work has been published in over 10 titles of the Chicken Soup India Series and her children’s stories can be read at smories (http://www.smories.com/author/vaishali-shroff/).