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Quick And Easy Tiffin Ideas For Busy Moms

Life as a mom sure does get hectic. Like most moms, I need to look after the kids, tend to household chores and as a working mom, I need to go to work as well. Even if my husband does help with the household chores, the kids are quite unpredictable and will manage to keep me busy. This is why I rely on a handful of simple and healthy recipes for the family that don’t require too much time or efforts. 

Aashirvaad Atta with Multigrains is my best companion to prepare these simple tiffin recipes. The atta is super nutritious and including it in meals reduces my mental pressure by half. It contains all the nutrients a child needs to grow and provides me and my husband enough energy to pull us through the day.

So here, I have shared my family’s three favourite recipes that also happen to be very easy to make:

Banana Puri

Also known as Mangalore buns, this banana puri is surely going to be a favourite with the kids. It is a super simple recipe making it the go to recipe for when you are going to be busy and need to prepare tiffin lunches for yourself, your husband and the kids.


- Aashirvaad Atta with Multigrains: 0.5 cup

- Maida/all-purpose flour: 0.5 cup

- Ripe banana: 1 or 2

- Sugar: 4 tbsp

- Baking soda: a pinch

- Jeera: ½ tsp

- Yogurt: 1 tbsp


1. Mash the bananas into a smooth paste and put it into a big, clean bowl.

2. Add the atta, sugar, baking soda and jeera to the bowl of mashed bananas.

3. Mix the ingredients well and add yogurt. Knead it into a nice sticky dough.

4. Cover the bowl with a plastic film and let it sit for at least 3 hours.

5. Take out small pieces of the dough and dust them with a bit of flour.

6. Roll out each of these pieces into thin flat puris.

7. Deep fry them in oil until golden brown.

8. Serve hot with a bit of ghee.

Serving suggestion: This dish is great as is. You can also pair it up with orange/pineapple marmalade for some tanginess. If you are serving it as a dessert, you can serve it along with vanilla ice cream.

Healthy Kathi Rolls

Now who doesn’t love a nice set of kathi rolls for lunch? We know you do and your family probably does too! So here’s a nice, simple and deliciously healthy recipe for making kathi rolls at home. Yes, tiffins are going to get THAT much more exciting.


- Aashirvaad Atta with Multigrains: 2 cups

- Diced vegetables (your choice) for stuffing: 2 cups [you can use pre-cooked chicken as well]

- Ginger-garlic paste: 1 tbsp

- Sliced onion: 1 medium

- Jeera: 1 tsp

- Diced tomato: 1 large

- ½ tsp red chilli powder

- Garam masala: ½ tsp

- Dhania powder: ½ tsp

- Turmeric powder: ¼ tsp

- Water

- Salt

- Oil


1. Steam the diced vegetables in a pressure cooker for 1 whistle.

2. Heat up 2 tbsp oil on a pan. Add the jeera and chopped/sliced onion to this.

3. Saute this mixture till the onions turn translucent.

4. Add the ginger garlic paste and stir it in well.

5. When the mixture starts reducing, add the diced tomatoes.

6. Stir it well until the tomatoes turn soft.

7. Add turmeric powder, garam masala, red chilli powder and dhania powder to this and mix it in.

8. Add the steamed vegetables to this masala and stir well. You can also add the water from steaming the vegetables.

9. Add salt to taste.

10. Keep stirring the mixture on high flame till it turns dry.

11. For the roti dough, mix the atta with 1 cup of water and start kneading it. While kneading, add ½ tbsp oil.

12. Cover the dough and allow it to sit for at least ½ an hour. (you can prepare the stuffing in this time)

13. Divide the dough into smaller pieces and roll them up into medium sized balls.

14. Dust the dough balls with some atta and then roll it out into thin rotis.

15. Heat up a tawa and add some oil. Place the rotis on the hot tawa and cook until it gets brown spots.

16. Flip the roti and add oil to the other side if required.

17. Keep flipping till golden brown on both sides.

18. On the centre a freshly prepared roti, place a generous amount of the prepared stuffing.

19. Roll it up starting from one corner and going firmly till you get a proper kathi roll. You can wrap it up in an aluminium foil and pack it up for lunch.

Serving suggestion: You can sprinkle some chaat masala over this as well as some marinated onions. You could even spread some pudina chutney over the rotis before adding the stuffing. Serve hot along with some ketchup and pudina chutney.

Paneer Stuffed Paratha

Not everyone likes eating parathas for lunch but most kids love cheese and paneer. So why not serve up a delicious paneer stuffed paratha? You could even try the same recipe with cheddar cheese instead of the traditional Indian cottage cheese if your child likes cheddar better.


- 200 gms paneer

- 2 green chillies, finely chopped

- Salt (as per your taste)

- ½ tsp red chilli powder

- ½ tsp garam masala

- 2 cups Aashirvaad Atta with Multigrains

- ⅔ cup water

- 1 tsp ghee/oil

- ½ tsp oil


1. Mix the flour, ghee and ½ tsp salt in a bowl.

2. Starting with ½ cup of water, start kneading the dough. Add more water as required.

3. Once a smooth soft dough is obtained, cover the bowl with clean film and let it stand for 20 minutes. Meantime, you can prepare the stuffing.

4. Grate the paneer, add red chilli powder, garam masala, ½ tsp salt and finely chopped chillies.

5. Mix well to uniformly distribute the flavour and add more salt/ red chilli powder if you like. You can even add some raw mango powder for some added flavour.

6. Take out two small pieces of dough and roll them in your palms to make them round and even.

7. Dust some flour on one dough ball and roll them out gently to ¾ the size you want it to be.

8. Place the stuffing at the centre of the rolled out paratha leaving about an inch of dough all around the stuffing.

9. Roll out the other dough ball, place it over this like a blanket and press the ends.

10. Roll it out further to make a nice round paratha.

11. Heat up the paratha on a heated tava. It is best to grease the tava with ghee or butter before doing so.

12. You can add a little more ghee over the parathas while you cook them.

13. Keep pressing the sides of the paratha with a spatula and flipping them till they turn nice and golden with crisp brown spots.

14. They can be eaten plain or alongside plain yoghurt, pickles and some extra ghee/butter.

Serving suggestion: These paneer stuffed parathas are delicious on their own. You can top it up with some ghee/butter before you serve it up. Fresh curd/yoghurt and some spicy pickle would make this dish even more enjoyable.

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