Kids Special: Indian Vegetarian Bento Box # 5 (+ Spinach Thepla recipe)

Spinach Thepla / Paranthas with chocolate soy milk, Mango and cheeslings

1. Protein - Soy milk
2. Carbohydrates - Thepla
3. Fruits - Mango
4. Vegetables / Snacks - Spinach and cheeslings

This is a 'hidden ingredient' tiffin. My baby eats theplas so I added spinach to make then more nutritious. The recipe is below.

Yellow / orange fruits are rich in beta-carotene which the body converts to Vitamin A. It's good for eyes, skin and bones. 

Cheeslings are a snack my daughter likes. Hopefully she doesn't just eat those!

Spinach Thepla

Ingredients:

2 cups whole wheat flour
1 cup spinach purée (you may need less)
2 tablespoons oil (for maun)
3 teaspoons cumin coriander powder
1 1/2 teaspoons chili powder
3/4 teaspoon turmeric 
1 teaspoon sugar
Salt

In a deep plate or large bowl, place the flour. Make a well in the center and put all the ingredients except the purée. Rub with palms to incorporate the oil with the flour. It should form crumbs. Now add purée, little at a time, and knead it into a medium stiff dough, not as soft as roti. 

Let the dough rest for 10-15 minutes. 

Now take a ball of dough and roll into a thepla about 1.5 mm thick and 7 inches in diameter. You can make them larger or smaller, however they have to be thin to be theplas. 

Heat a non stick or regular pan. Lower the heat and put the thepla in it. After 15 seconds flip the thepla, increase heat to medium, add oil around the edges and apply it over the top surface. Cook for 20 seconds while pressing down with a spatula. Flip again apply some oil over the center and cook on high heat, flip one last time and cook till done. 

Cool them, roll them and pack in tiffin.