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Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)

Avocado Sprouts Paratha – A Kids-Friendly Lunch Box Idea

Running out of lunch box ideas for your little picky eaters? Our You Care Holistic Recipe Corner is here to the rescue. Parathas are a lunch box staple. How about you give this desi flatbread an international twist? Here's a simple and quick-to-make Avocado Sprouts Paratha that is soft on the inside and crispy on the outside. Stuffed with the goodness of avocados, steamed sprouts, and immunity-boosting Indian spices, this is ideal for breakfast, lunch, and even evening snacks. Try this and let us know if your little munchkins loved it as much as we do.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Breakfast, Snack, Tiffin
Cuisine: Indian
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 medium ripened avocado butter fruit pulped
  • ½ cup steamed moong sprouts
  • 1 cup khapli wheat, multigrain or any gluten-free flour
  • 2 tablespoons sattu flour
  • ¼ teaspoon cumin powder
  • ½ teaspoon grated ginger
  • ¼ teaspoon crushed black pepper or red chili powder
  • 1 teaspoon lime juice
  • 1 tablespoon coriander finely chopped
  • 2 tablespoons A2 cow ghee [to cook the parathas]
  • Salt to taste
  • 1/4 cups water to knead the dough as per requirements

Method
 

  1. Peel the avocado and cut it horizontally.
  2. Scoop out the pulp next.
  3. Mash the pulp using a fork or a spoon.
  4. To the mashed avocado pulp, add the steamed sprouts, ginger, red chili powder or black pepper powder, cumin seed powder, coriander leaves, and salt.
  5. Add lemon juice and mix well.
  6. Then add whole wheat flour and sattu flour and mix well.
  7. Knead the dough. Cover and let it rest for 15 minutes in a bowl.
  8. Make balls from the dough, flatten it, dust with flour, and roll into a big paratha.
  9. Heat a tawa or skillet on medium heat and place the paratha and let it cook.
  10. Once you see bubbles, flip to the other side and drizzle some ghee.
  11. Flip again and drizzle oil or ghee on the other side until golden on both sides.
  12. Serve hot with chutney, any homemade dips or yogurt.

Notes

  • You can also add grated beetroot or pureed spinach for extra flavor and a bright color.
  • Avocados are rich in healthy fat and fiber. It fulfills 69% of the daily requirement of Vitamin C and 8% of the daily requirements of Vitamin E.
  • Moong sprouts contain antioxidants such as vitexin and isovitexin that aid protection against free radical damage that occurs during heatstroke.
Disclaimer: Please keep your healthcare provider in the loop before introducing any new food item into your lifestyle, especially if you have a medical health condition or are on medications. In case you are allergic to certain foods, please avoid the same.