Parathas are a great addition to kids' lunchboxes because they are healthy. All of them are nutrient-dense; these delectable flatbreads offer a nutritious supper that kids love. They provide a blend of necessary vitamins, minerals, and fiber that developing bodies require when made with whole wheat flour and filled with healthy fillings like spinach, paneer, or veggies. For your convenience, we have included the top paratha recipes here. 

Mixed Vegetable Paratha

To make a soft dough, combine the wheat flour, salt, and oil in a bowl. then bring the French beans, onions, peas, carrots, and water to a boil. When all the vegetables are done with cooking, take them out and drain them.

Parathas are one of the best sources for getting all the necessary vitamins, minerals, and fiber. (Image Credit: Canva)

After that, combine the remaining filling ingredients with the boiling veggies and roll each of the little dough balls into a small roti.

Each roti should be filled with the vegetable mixture before being rolled into a paratha and cooked on a tava. It can be cooked with a little oil on each side and then eaten. Also, you might serve it with ketchup.

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Mughlai Paratha 

Break the eggs and combine them in a small bowl with the filling's other ingredients. Sift the flour and combine it with salt and a small amount of water to form a soft dough. To make four rotis, roll them out.

The rotis are semi-cooked on a heated tava until they are barely done on both sides. A semi-cooked paratha should be topped with the egg mixture and gently folded into a semi-circle.

Parathas are a great addition to kids' lunchboxes because they are healthy. (Image Credit: Canva)

Once both sides have received a half teaspoon of oil, cover it and let it simmer for a minute. The paratha should be turned over, covered once more, and cooked for an additional minute. Serve the paratha with some dhaniya chutney or some ketchup after checking to see if the egg is done.

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Sprouts And Paneer Paratha

Take the wheat flour and mix it into a soft dough by slowly adding the yogurt and water. While the oil is heating up in a pan, sauté the curry leaves and carom seeds while setting the dough aside for 30 minutes.

Cook the green chilies and chopped onions until they start to turn brown. Salt, sprouts, garam masala powder, and scrambled paneer need to be added.

Cook it for a few minutes on a medium-low flame. Turn off the flame and wait for it to cool. Roll out the dough into two equal sections to make rotis.