Simple And Healthy Indian Breakfast Recipes For Kids To Enjoy

There are numerous Indian breakfast recipes for kids out there, but we all know that many of them can become monotonous. Giving these traditional breakfast recipes a simple tweak can make them more visually pleasing to your children.

According to studies, a nutritious breakfast plays a major role in children’s academic performance and brain development (1).

Another study by the US Department of Agriculture has come up with an interesting finding. Children who have breakfast were found to have a stronger nutritional profile and a lower obesity risk than those who skip the first meal of the day (2).

In this article, we have listed some delicious breakfast recipes that leave kids your kids asking for more. Take a look!

North-Indian Healthy Breakfast Recipes For Kids

1. Vegetable Stuffed Paratha

Preparation Time: 10 min Cooking Time: 40 min Total Time: 50 min Serves: 2

Ingredients 

For Dough

• 1½ cup whole wheat flour
• ¹/₅ tablespoon vegetable oil
• Salt
• Lukewarm water (for kneading)

For Pressure Cooking

• 1 medium-sized potato (peeled, cubed)
• ½ carrot (peeled, cubed)
• 4 cauliflower florets (finely grated)
• 8 french beans (chopped)
• ¼ cup green peas
• Salt (to taste)

For Stuffing

• 1 teaspoon vegetable oil
• 1 green chili (finely chopped)
• ½ ginger-garlic paste
• ¼ teaspoon garam masala powder
• ¼ teaspoon cumin (jeera) powder
• ¼ teaspoon dry mango (aamchur) powder
• ¼ teaspoon coriander seeds (crushed)
• Pinch of asafoetida (hing)
• ½cup grated paneer or cottage cheese
• 1 teaspoon fresh coriander leaves (finely chopped)

Other Ingredients

• Whole wheat flour (for dusting)
• Vegetable oil (for roasting the paratha)

How To Prepare

1. In a large bowl, mix the whole wheat flour with oil and salt.
2. Knead to a soft dough by adding water.
3. Grease the ball of dough with a teaspoon of oil, cover it with a muslin cloth and keep it aside for 20 minutes.
4. Pour a cup of water in a pressure cooker. Add the chopped potato, carrot, cauliflower florets, green peas, and beans along with a pinch of salt.
5. Pressure cook the vegetables for 4 whistles. Drain the excess water and mash all the vegetables with the help of a fork. Make a smooth vegetable mix.
6. In a pan, pour a teaspoon of vegetable oil and add the ginger-garlic paste and chopped green chili. Sauté it well.
7. Now, add all the masalas and sauté till you achieve a nice flavor.
8. Add the grated paneer and continue sautéeing for 2 minutes.
9. Add the vegetable mash and a pinch of salt. Mix it well with all the masalas and cottage cheese.
10. Mix in the fresh coriander leaves and remove from heat.
11. Take a ball-sized piece of dough and dust it with some wheat flour.
12. Roll it into a 6-inch circle with the help of a rolling pin. Stuff it with the vegetable mash and pleat it from the edges to the center.
13. Sprinkle some more flour and roll it into a slightly thick paratha.
14. Place the paratha on a pan and cook it on one side for 15-20 seconds.
15. Flip the paratha and cook it on the other side.
16. Brush some oil and cook the paratha on both sides.
17. Serve with fresh raita.

Suggestion: Wheat flour can be replaced with multi-grain atta or any millet flour. Adding vegetables that kids like will make it easy for them to include this recipe in their regular diet.

2. Corn Poha

Preparation Time: 10 min Cooking Time: 7 min Total Time: 17 min Serves: 2 

Ingredients

For The Corn Poha

• l ⅓ cup sweet corn kernel (boiled)
• l ½ cup rice flakes (chivda) (thickly beaten)
• l ⅔ tablespoon vegetable oil
• l ⅔ teaspoon whole mustard seeds
• l ⅓ cup onion (finely chopped)
• l ⅓ teaspoon turmeric powder
• l 1⅓ teaspoon sugar
• l 2 green chilies (slit lengthwise)
• l 1 tablespoon fresh coriander leaves (finely chopped)

For Garnishing

• l ⅛ cup tomatoes (finely chopped)
• l ⅛ cup onion (finely chopped)
• l ⅛ cup sev
• l Lemon wedges (optional)

How To Prepare

1. Wash the thickly beaten rice flakes thoroughly but do NOT soak in water.
2. Heat vegetable oil in a non-stick pan and add the mustard seeds. Let them crackle.
3. Add the onion and fry till it turns translucent.
4. Add the sweet corn and sauté it for 1 minute.
5. Add the beaten rice and fry it for 2 minutes.
6. Add salt, turmeric powder, sugar, green chili, lemon juice, and fresh coriander leaves. Cook it for 2 minutes on a medium flame.
7. Sprinkle some water and cook it for a couple more minutes.
8. Serve hot poha garnished with tomato, sev, and onion.

Suggestion: Can be served with curd, which increases intake of probiotics in kids.

3. Aloo Paneer Paratha

Preparation Time: 30 min Cooking Time: 15 min Total Time: 45 min Serves: 2

Ingredients

For The Dough

• 1¹/₂ cups wheat flour
• Salt (to taste)
• Water (for kneading)

For The Filling

• 3 medium-sized potatoes (peeled, cooked, mashed)
• ¾ cup paneer (crumbled)
• 1 medium onion (finely chopped)
• 1 teaspoon cumin seeds
• Red chili powder (to taste)
• Salt (to taste)
• 1 tablespoon coriander leaves (finely chopped)
• 1 tablespoon vegetable oil

How To Prepare

The Dough

1. Knead the flour with water to make a smooth dough. Cover it and keep aside.

The Filling

1. Heat oil in a wok.
2. Add cumin seeds and allow them to splutter.
3. Add the chopped onion and sauté until it turns golden brown.
4. Add red chili powder and stir.
5. Add mashed potatoes and paneer. Cook for a minute or two.
6. Add the coriander leaves and mix well.
7. Remove from the heat, transfer to a plate, and let it cool.

The Paratha

1. Divide the dough into 10 equal-sized balls.
2. Sprinkle some flour on one ball and roll it out into a thick circle.
3. Divide the panner aloo mixture into 10 equal portions.
4. Place one portion at the center of the circle and seal the circle like an envelope.
5. Dip the ball into the flour again and roll it out gently into a thick paratha.
6. Brush some oil on a griddle and set it on high flame.
7. Lower the heat to medium-high.
8. Place the paratha on the griddle and cook until some brown spots appear on the bottom.
9. Keep turning the paratha, pressing the edges with a spatula to ensure even cooking.
10. Apply a little clarified butter or oil on the top and flip it over.
11. Cook for 2 more minutes or until some brown spots appear on the other side.
12. Serve hot with curd and mint garlic chutney.

4. Palak Corn Paratha

Preparation Time: 30 min Cooking Time: 15 min Total Time: 45 min Serves: 2 

Ingredients

• ½ cup whole wheat flour
• ¼ cup sweet corn kernels (crushed coarsely)
• ¼ cup spinach (finely chopped)
• 1 green chili (finely chopped)
• ½ inch piece of ginger (peeled, finely grated)
• 1 teaspoon cumin seeds
• Salt (to taste)
• ¼ teaspoon vegetable oil (for kneading)
• 5 teaspoon paneer (crumbled)
• Clarified butter (for cooking)

How To Prepare

1. Blend the green chili with ginger to make a smooth paste.
2. Mix wheat flour with the ginger-green chili paste, spinach, corn, and salt in a bowl and knead to a smooth dough with the required amount of water. Pat a little oil and knead it again.
3. Cover the dough with a damp cotton cloth and keep it aside for 10 minutes.
4. Divide the dough into 10 balls.
5. Roll 2 balls into thick circles.
6. Stuff one circle with a little crumbled paneer and cover it with the other circle.
7. Seal the edges by pressing the corners gently.
8. Cook the paratha on a pre-heated non-stick pan until brown spots appear on both the sides.
9. Serve hot with curd.

5. Beetroot Sesame Paratha

Preparation Time: 30 min Cooking Time: 15 min Total Time: 45 min Servings: 4 

Ingredients

• ¼ cup beetroot (boiled, peeled, and grated)
• 1 tablespoon sesame seeds (til)
• ½ cup whole wheat flour
• 2 teaspoons oil
• ½ teaspoon chili powder
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Salt to taste
• Whole wheat flour (for dusting)
• 2 teaspoons oil (for cooking)

How To Prepare

1. Combine all the ingredients in a glass bowl and knead into a soft dough.
2. Cover the dough with a muslin cloth and keep it aside for 20 minutes.
3. Divide the dough into equal-sized balls.
4. Roll each ball into a paratha.
5. Heat a non-stick pan.
6. Use 1 teaspoon of oil or ghee on each side to roast the paratha.
7. Serve hot with raita and pickle.

South-Indian Healthy Breakfast Recipes For Kids

6. Carrot Oats Dosa

Preparation Time: 20 min Cooking Time: 10 min Total Time: 30 min Servings: 2 

Ingredients

• ½ cup moong dal
• ½ cup oats
• 2 carrots (peeled, finely grated)
• Salt to taste
• A pinch of black pepper powder
• ¼ teaspoon ground cumin seeds
• ¼ teaspoon chaat masala
• A pinch of asafoetida
• 1 teaspoon coriander leaves (finely chopped)
• Sesame seed oil (for cooking)

How To Prepare

1. Wash the moong dal until the water turns clear.
2. Roast the oats on medium flame until it turns slightly golden.
3. Soak the washed moong dal with the roasted oats in fresh water for 30 minutes.
4. Grind the lentils and oats mixture into a fine paste.
5. Add salt, black pepper powder, ground cumin seeds, chaat masala, and asafetida and stir well.
6. Mix in the grated carrots and coriander leaves. Adjust the consistency with water until the mixture becomes like a pancake batter.
7. Brush a griddle mildly with vegetable oil and set it on medium heat.
8. Pour a ladle full of batter in the middle of the griddle and spread it out in concentric circles.
9. Sprinkle a little oil on the dosa, cover the griddle, and cook for about 2 to 3 minutes or till the bottom portion turns golden brown.
10. Uncover, flip the dosa over, and cook for 2 more minutes.
11. Serve hot with fresh curd with a sprinkle of chaat masala or alongside tomato and onion chutney.

7. Tumbler Idli

Preparation Time: Overnight Cooking Time: 15 min Total Time: 45 min Servings: 4

Ingredients

• ½ cup idli rice
• ½ cup regular rice
• 1 cup urad dal
• 1 teaspoon fenugreek seeds (methi seeds)
• 1 tablespoon oil or ghee
• 5 whole black pepper
• Mustard seeds for tempering
• Few curry leaves
• Tumblers

How To Prepare

1. Wash the idli rice, regular rice, and urad dal properly 4-5 times.
2. Combine them with fenugreek seeds and soak the mixture for 6-8 hours.
3. Grind all the ingredients into a smooth batter.
4. Leave the batter out for 2 more hours to ferment.
5. Add mustard seeds and curry leaves to the batter and keep it aside for another 10 minutes.
6. Brush some oil in the tumblers and fill them with the batter until 3/4th full.
7. Fill up enough water in a big pot to reach halfway up the tumblers.
8. Heat the water.
9. Place the tumblers inside the pot and cover with a lid
10. Let the idlis steam for 10 minutes.
11. Carefully de-mold the idlis and serve with chutney and sambar.

Suggestion: Idli rice can be replaced with different types of millet, at least once a month.

8. Ragi (Finger Millet) Dosa

Preparation Time: OvernightCooking Time: 30 min Total Time: 30 min Servings: 2 

Ingredients

• 1 cup idli rice
• ½ cup urad dal
• ¼ cup poha or flattened rice
• 1 cup ragi flour
• ¼ teaspoon methi seeds
• Rock salt to taste
• Oil (as required to make dosa)
• Water (to make the batter)

How To Prepare

1. Combine and soak the rice, urad dal, and fenugreek seeds for 6-7 hours.
2. Drain the water and mix flattened rice into the rice, urad dal, and fenugreek seeds.
3. Blend it to a smooth batter, adding water to get the desired consistency.
4. Add ragi flour, salt, and some more water to make a smooth batter.
5. Place the batter in a warm place for 3-4 hours for further fermentation.
6. Heat a non-stick tawa and sprinkle a few drops of water on it. Pour a ladle of ragi dosa batter and spread it uniformly to create a thin dosa.
7. Pour some oil around the corners of the dosa and flip it.
8. Serve hot with pickle or chutney.

9. Vella Dosai (Whole Wheat Flour Jaggery Dosa)

Preparation Time: 10 min Cooking Time: 20 min Total Time: 30 min Servings: 2 

Ingredients

• 1½ cups whole wheat flour
• 1 cup jaggery
• 2½ cups water
• 1 teaspoon cardamom powder
• Clarified butter (for cooking and serving)
• 10 almonds (roasted in clarified butter and thinly sliced)

How To Prepare

1. In a deep pan, melt jaggery in 1½ cups of water on medium heat. Strain the melted jaggery and discard the impurities.
2. In a large mixing bowl, add the whole wheat flour, melted jaggery, and the remaining water.
3. With a wire whisk, mix the ingredients thoroughly to form dosa batter without any lumps. Add more water, if required, to get the desired batter consistency.
4. Pre-heat a non-stick tawa on medium heat. Brush it with a little oil.
5. Pour ¹/₈ cup of the batter onto the tawa and spread it out like a dosa in concentric circles.
6. Drizzle some clarified butter and cook for 3 to 4 minutes on a medium flame or until the bottom turns golden-brown.
7. Flip the dosa, lower the flame, and cook for another 2 to 3 minutes.
8. Serve hot with ghee or butter, toasted almonds, and freshly sliced fruits.

10. Ragi Dry Fruits Porridge

Preparation Time: OvernightCooking Time: 30 min Total Time: 30 min Servings: 2 

Ingredients

• ½ cup powdered ragi
• 2 cups water
• Milk (as required)
• Powdered jaggery (to taste)
• ½ teaspoon cardamom powder
• 6-8 almonds (roasted)
• 6-8 walnuts (roasted)
• ½ cup apple (cut into cubes)

How To Make

1. Dry roast ragi flour on a medium flame for about 4 minutes to eliminate its raw flavor.
2. Heat water in the microwave until it is lukewarm.
3. Add water to the ragi flour to make a batter-like mixture.
4. Place this mixture on low to medium heat. Stir continuously and cook until the ragi develops a sheen.
5. Meanwhile, in a smaller saucepan, add some powdered jaggery and water. Heat until the jaggery starts melting.
6. Filter this melted jaggery water into the ragi batter and stir until the mixture thickens.
7. Sprinkle some cardamom powder, give a quick mix, and turn off the heat.
8. Add some milk, mix well, and sprinkle in the nuts and fruits. Serve hot.

East-Indian Healthy Breakfast Recipes For Kids

11. Bread Toast With Masala Omelette

Preparation Time: 10 min Cooking Time: 10 min Total Time: 20 min Servings: 2

Ingredients

• 4 slices of whole wheat bread
• 2 tablespoons butter or cheese (optional)
• 2 eggs
• 2 green chilies (finely chopped)
• 4 tablespoons capsicum (finely chopped)
• 4 small onions (finely chopped)
• 4 tablespoons tomato (finely chopped)
• 2 tablespoons fresh coriander leaves (finely chopped)
• ¼ teaspoon turmeric
• Salt (to taste)
• 2 tablespoons oil

How To Prepare

1. Toast the bread. You can apply butter or cheese if your kids love it.
2. Beat all the eggs till they become frothy. Add all the ingredients, except oil.
3. Drizzle some oil on a non-stick pan and pour the egg mixture into it.
4. Swirl the egg mixture around the pan and cook on a medium flame till they turn golden-brown.
5. Slowly flip the omelette and cook it on the other side.
6. Serve hot with toasted bread.

12. Chapati Rolls

Preparation Time: 15 min Cooking Time: 25 min Total Time: 40 min Servings: 4

Ingredients

For TheChapatis

• 1 cup whole wheat flour
• Salt (optional)
• 1 teaspoon oil
• Water (for kneading dough)

For The Filling

• 2 cups cabbage (shredded)
• 1 cup carrot (shredded)
• 1 cup bell peppers (finely chopped)
• 1-2 garlic cloves (chopped and crushed)
• 1 green chili (slit lengthwise)
• 1½ teaspoons oil
• Salt (to taste)
• 1 teaspoon soya sauce/tomato sauce (optional)

How To Prepare

For The Chapati

1. Add the flour, salt, and oil to a large bowl and mix well.
2. Pour lukewarm water slowly into the bowl and knead to make a soft dough.
3. Cover the bowl with a muslin cloth and let it rest for 20 minutes.
4. Divide the dough into equal pieces.
5. Roll each piece to make a circular chapati.
6. Heat a tawa and place the chapati on it.
7. Flip and cook it on both sides.
8. Let it cool.

For The Filling

1. Heat oil in a pan. Add the crushed garlic and green chilis and sauté them till they emanate a nice aroma.
2. Add all the vegetables along with a little salt. Sauté till they become soft.
3. Add the sauce and black pepper and sauté for 2-3 minutes.

For The Chapati Roll

1. Smear some chutney or sauce of your kid’s favorite choice uniformly on one side of the chapati.
2. Put the fried veggies down the center of the chapati in a straight line.
3. Roll the chapati and serve it with ketchup.

13. Vegetable Poha

Preparation Time: 10 min Cooking Time: 20 min Total Time: 30 min Servings: 3 

Ingredients

• 3 cups thick poha
• 1 large potatoes (chopped into cubes)
• 4 tablespoons green peas
• 2 tablespoons peanuts
• 1 large onion (finely chopped)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 2 green chilies (slit lengthwise)
• 1 medium carrot (peeled and finely grated)
• 1½ teaspoon turmeric powder
• 2 tablespoons coriander leaves (finely chopped)
• Juice of 1 lemon
• 10 curry leaves
• Salt (to taste)

How To Prepare

1. Wash the poha thoroughly with water, drain well, and keep aside.
2. Heat oil in a deep wok, add the mustard seeds and allow them to splutter.
3. Add peanuts and sauté until they get roasted.
4. Add onions and chilies and sauté until the onions turn golden-brown.
5. Add the potatoes, carrots, peas, and curry leaves and sauté for 3 to 4 minutes or until the veggies lose their raw flavor.
6. Sprinkle some turmeric powder and season with salt.
7. Mix in the poha.
8. Stir well and cook on low flame for 5 minutes.
9. Turn off the heat and add lemon juice. Give a quick mix.
10. Serve hot, garnished with coriander leaves.

Suggestion: Can be served with curd.

14. Broken Wheat (Daliya) Vegetable Upma

Preparation Time: 5 min Cooking Time: 20 min Total Time: 25 min Servings: 2 

Ingredients

• 1 cup broken wheat
• ¼ cup moong dal (split yellow gram) (washed, dried, roasted to a golden-brown)
• 1 large onion (finely chopped)
• 2 green chilies (slit lengthwise)
• 1-inch piece of ginger (finely grated)
• 1 cup mixed vegetables (beans, carrots, capsicum) (chopped)
• ¼ cup fresh green peas
• 1 tablespoon cooking oil
• 1 teaspoon mustard seeds
• ½ teaspoon turmeric powder
• ½ teaspoon urad dal
• 10 curry leaves
• 1 tablespoon coriander leaves
• Salt (to taste)

How To Prepare

1. Roast the broken wheat on a medium flame until slightly warm.
2. Roast the dried moong dal until it turns light golden-brown.
3. In a small pressure cooker, heat the oil.
4. Add mustard seeds and allow those to splutter.
5. Add urad dal and curry leaves and sauté until the dal turns golden.
6. Add onions, ginger, and green chilies and sauté until the onions turn brown.
7. Add capsicum and sauté for 3 more minutes.
8. Add the other veggies and peas and give a quick stir.
9. Add the broken wheat and moong dal and mix well.
10. Add water, salt, and turmeric powder. Bring it to a boil.
11. Cover with lid and pressure cook for 2 whistles.
12. Sprinkle coriander leaves and serve hot with chutney of your choice.

15. Veggie Paneer Sandwich

Preparation Time: 10 min Cooking Time: 15 min Total Time: 25 min Servings: 6 

Ingredients

• 12 slices of whole wheat bread
• Butter (for spreading)
• Tomato ketchup (as required)

For The Veggies

• 1 potato (boiled, peeled, thinly sliced)
• 1 carrot (boiled, peeled, thinly sliced)
• 1 medium onion (peeled, thinly sliced)
• 1 medium tomato (thinly sliced)
• Chaat masala (to taste)

For The Paneer Filling

• 200 grams paneer (crumbled)
• 1 tablespoon coriander leaves (finely chopped)
• Salt (to taste)
• Black pepper powder (to taste)
• 2 green chilies (finely chopped)

How To Prepare

For The Paneer Filling

1. In a large mixing bowl, add crumbled paneer, coriander, green chilies, black pepper powder, and salt.
2. Using a spoon, mix well to ensure even distribution of flavors.

For The Sandwiches

3. Sauté onions in about 1 teaspoon of oil until they turn golden-brown.
4. Keep the fried onions aside on a kitchen tissue to drain excess oil, if any.
5. Melt some butter and brush it atop all the bread slices.
6. Divide the paneer into 12 equal portions. Place one portion each on 6 of the buttered bread slices.
7. Sprinkle a little chaat masala on top.
8. Place the sliced veggies on top of the paneer and drizzle a few drops of tomato ketchup.
9. Place one portion each of the leftover paneer filling on top of the veggies and cover with a buttered bread slice.
10. Pre-heat your sandwich maker.
11. Brush some butter on oil on both sides of the sandwich maker.
12. Place the sandwiches in the sandwich maker and wait until they turn golden-brown on both sides.
13. Serve hot with tomato ketchup and spicy coriander mint chutney.

West-Indian Healthy Breakfast Recipes For Kids

16. Moong Dal Cheela

Preparation Time: 4 hours Cooking Time: 30 min Total Time: 4 hours 30 min Servings: 6 

Ingredients

• 1 cup moong dal
• 3 cups of water (for soaking)
• ¼ cup water (for grinding)
• ¼ teaspoon turmeric powder
• ¼ teaspoon chili powder
• ½ teaspoon cumin powder (roasted)
• 1 pinch asafoetida (hing)
• ¼ cup fresh coriander leaves (chopped)
• ¼ cup onion (finely chopped)
• 1 teaspoon ginger (grated)
• 2 green chili (chopped)
• Salt (to taste)
• 1-2 tablespoons vegetable oil

How To Prepare

1. Rinse the moong dal properly and soak it in 4 cups of water for overnight
2. Grind the daal to a paste by adding ¼ cup of water.
3. Add turmeric powder, chili powder, roasted cumin powder, and a pinch of hing to the ground up moong daal and beat it to make a smooth batter.
4. Add all the finely chopped vegetables and mix well.
5. Allow the batter to rest for 20 minutes.
6. Check the consistency of the batter. It should be neither too thin nor too thick. Add more water if needed.
7. Heat a non-stick tawa and pour a ladle of batter on it. Do not flip it immediately. Let it cook on one side.
8. Drizzle some oil and flip it. Let it cook on the other side for 2-3 minutes until it turns golden-brown.
9. Serve with green chutney.

17. Khakra With Sprouted Moong

Preparation Time: 5 min Cooking Time: 0 min Total Time: 5 min Servings: 2

Ingredients

• l 1 cup whole wheat khakra (broken into small pieces)
• l ⅔ cup moong sprouts (boiled)
• l ¼ tablespoon lemon juice
• l ½ teaspoon chili powder
• l ½ tablespoon fresh coriander leaves (chopped)
• l Salt (to taste)

How To Prepare

1. Combine all the ingredients in a glass bowl.
2. Serve immediately.

18. Methi Thepla Wrap

Preparation Time: 10 min Cooking Time: 18 min Total Time: 28 min Servings: 2

Ingredients

For The Methi Theplas

• 1 cup whole wheat flour
• 2 tablespoons fresh fenugreek leaves (finely chopped)
• ¼ tablespoon vegetable oil
• ⅛ teaspoon turmeric powder
• Whole wheat flour (for dusting)
• Salt (to taste)
• Oil (for kneading dough)

For The Stuffing

• ½ cup potato (boiled, peeled, cubed)
• ½ tablespoon vegetable oil
• ⅛ teaspoon whole mustard seeds
• Pinch of asafoetida (hing)
• ¼ teaspoon sesame seeds
• 2 curry leaves
• ½ teaspoon green chilies (finely chopped)
• ¼ teaspoon turmeric powder
• ¼ teaspoon lemon juice
• Salt (to taste)
• ½ tablespoon coriander leaves (finely chopped)
• ⅛ teaspoon chili powder
• 4 tablespoons spring onion (finely chopped)
• 4 tablespoons sprouted beans
• 4 tablespoons carrot (grated)

How To Prepare

For The Methi Theplas

1. Combine all the ingredients in a large mixing bowl. Add water and knead the ingredients into a soft dough.
2. Cover the dough with a muslin cloth and keep it aside for 10 minutes.
3. Divide the dough into equal balls and roll them into thin chapatis.
4. Heat a tawa on a medium flame and cook each thepla with a little oil until small brown spots appear on each side.

For The Stuffing

1. Heat oil in a pan and add whole mustard seeds. Let them crackle.
2. Add asafoetida and all the other ingredients one by one. Sauté them properly.
3. Add freshly chopped coriander leaves and mix well.

Making The Methi Thepla Wrap

1. Take one methi thepla put 2 tablespoons of the stuffing at its center.
2. Sprinkle some spring onions, grated carrot, and boiled bean sprouts and wrap it.
3. Serve with tomato chutney.

19. Palak Puri

Preparation Time: 10 min Cooking Time: 20 min Total Time: 30 min Servings: 5

Ingredients

For The Spinach Puree

• 3 cups spinach leaves
• 3 cups of water
• 2 cups of cold water
• 1-inch piece of ginger (finely chopped)
• 1 green chili

For The Puris

• 2 cups whole wheat flour
• ½ teaspoon carom seeds (ajwain)
• A pinch of asafoetida (hing)
• ⅓ cup water
• Vegetable oil (for deep frying)

How To Prepare

For The Spinach Puree

1. Wash the spinach leaves properly.
2. Boil 3 cups of water.
3. Put all the spinach leaves in the boiling hot water and leave them in for 1 minute.
4. With the help of a pasta tong, lift the blanched spinach leaves and dip in cold water for 1 minute. This will help retain the fresh green color.
5. Put all the blanched leaves into a blender. Add grated ginger and green chili. Blend it to a fine paste without adding any more water.

Making Palak Puri Dough

1. In a large glass bowl, add the whole wheat flour, ajwain, and a pinch of hing.
2. Add the blended spinach paste to the flour and mix it well by adding a little water to it. Knead it into a soft dough.
3. Rest the dough for 20 minutes by covering it with a muslin cloth.
4. Make small balls of the dough and roll them out into puris.
5. Heat oil in a deep frying pan and fry the puris till they turn golden-brown and crispy.
6. Serve with any sabzi of choice.

Suggestion: Including once a month is advisable.

20. Paneer Bhurjji Roll

Preparation Time: 10 min Cooking Time: 20 min Total Time: 30 min Servings: 4 

Ingredients

For The Dough

• 1 cup whole wheat flour
• Salt (to taste)

For The Panner Bhurji

• 200 grams paneer (crumbled)
• 2 medium onions (finely chopped)
• 1 large tomato (finely sliced)
• 2 green chilies (split lengthwise)
• 1 tablespoon coriander leaves (finely chopped)
• 1 teaspoon kasuri methi
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon dhaniya powder
• Chaat masala (a generous pinch)
• ½ teaspoon garam masala
• Salt (to taste)
• 2 teaspoons vegetable oil
• 1 teaspoon clarified butter

How To Prepare

For The Dough

1. Knead the whole wheat flour into a dough with a pinch of salt and enough water.
2. Cover the dough with a muslin cloth and set it aside for 10 minutes.
3. Knead the dough again and divide it into 10 portions.
4. Roll out each portion into a chapati.
5. Cook the chapatis on a pre-heated griddle and keep them aside.

For The Filling

6. Add oil and clarified butter to a medium-sized pre-heated deep pan.
7. Add the cumin seeds and allow them to splutter.
8. Add the onions and green chilies. On medium heat, sauté the onions until they turn deep golden-brown.
9. Add half of the chopped coriander leaves and give a quick stir.
10. Add the sliced tomatoes and cook until there is no more moisture left in the mixture.
11. Add the turmeric powder, dhania powder, chaat masala, garam masala, and salt. You can adjust the spices according to your requirements. You can also add cayenne pepper powder if your kid likes spicy food.
12. Give a quick stir.
13. Add kasuri methi leaves and cook for one more minute.
14. Add the crumbled paneer and cook for 2 minutes on low flame, stirring intermittently.
15. Adjust the seasoning and turn off the flame.

How The Rolls

16. Divide the filling into 10 equal portions.
17. Spread ¼ teaspoon of clarified butter on one side of a chapati.
18. Place the filling on one end of the chapati and roll it.
19. Serve hot alongside coriander mint chutney or dates chutney.

Frequently Asked Questions

What to eat for breakfast that kids can make?

Breakfast smoothies, yogurt bowls with cereals and fruits, peanut butter and jelly sandwiches, milkshakes and pancakes are some healthy breakfast ideas that kids can make and enjoy.

What is the best breakfast for students?

The best breakfast for students need to be nutrient dense, with a healthy serving of protein, fats, fruits, vegetables, and carbohydrates. Some examples include yogurt bowls with fruits, seeds, cereals and nuts, poha, chapati with mixed vegetables paired with a hard boiled egg and an apple and vegetable or chicken sandwich along with a banana and a glass of milk.

Is upma good for breakfast?

Yes, upma is a healthy and filling breakfast choice.

Is poha better than rice?

Yes, poha is better than rice as a breakfast food as it contains healthy carbohydrates, fats and vegetables and feels light on the stomach.

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Reviewer Author

Mayuri AavulaNutritionist

   

Mayuri Aavula is one of the top nutritionists in Hyderabad, India, and has won several awards and accolades. She has 6 years of experience and started TruDiet in 2016 to provide diet care services to popular film and TV personalities.

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Priyanka SadhukhanNutritionist, CDE

 

Priyanka is a nutritionist and a Certified Diabetes Educator. She has over 8 years of experience in nutrition and dietetics with a strong research background. She is passionate about science and how it can be applied to one’s daily lifestyle.

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