Easy Recipes for Busy Moms in India 

Ensuring that your child enjoys nutritious and delicious snacks every day is a top priority for many Indian mothers. Packed tiffin’s not only need to be tasty but also rich in essential nutrients to support your child’s growth, energy levels, and immune system. At British Learning UK, we understand the importance of balanced nutrition in childhood development. Our Postgraduate Nutrition Course equips aspiring nutritionists with the knowledge to create such wholesome snack options. Here are 10 easy-to-make snack recipes using ingredients commonly found in Indian households that you can confidently pack in your child’s tiffin.

1.Vegetable Paratha Rolls

Ingredients:

• Whole wheat flour – 2 cups
• Finely chopped mixed vegetables (carrots, peas, bell peppers) – 1 cup
• Chopped coriander leaves – 2 tablespoons
• Salt – to taste
• Oil – 2 tablespoons
• Ghee or butter for rolling

Instructions:

2. Prepare the Dough: Mix whole wheat flour, salt, and oil in a bowl. Add water gradually and knead into a soft dough. Let it rest for 15 minutes.
3. Make the Filling: In a pan, heat a teaspoon of oil. Add chopped vegetables and sauté until tender. Add coriander leaves and salt. Let it cool.
4. Assemble the Parathas: Divide the dough into small balls. Roll each ball into a small disc, place a spoonful of the vegetable mixture in the center, and fold it into a roll.
5. Cook the Rolls: Heat a tawa and cook each roll with a little ghee or butter until golden brown on all sides.
6. Pack and Serve: Let them cool before packing in the tiffin box.

2. Fruit and Yogurt Popsicles

Ingredients:

• Plain yogurt – 2 cups
• Honey or jaggery – 2 tablespoons
• Mixed fresh fruits (strawberries, mangoes, bananas) – 1 cup
• Popsicle Molds

Instructions:

1. Blend the Mixture: In a blender, combine yogurt and honey until smooth. Fold in the chopped fruits.
2. Fill the Molds: Pour the mixture into popsicle Molds.
3. Freeze: Place the Molds in the freezer for at least 4-5 hours or until solid.
4. Serve: Remove the popsicles from the molds and pack them in the tiffin box.

3. Moong Dal Chilla

Ingredients:

• Split green moong dal (soaked overnight) – 1 cup
• Finely chopped onions – ½ cup
• Chopped coriander leaves – 2 tablespoons
• Green chilies – 1, finely chopped
• Salt – to taste
• Oil for cooking

Instructions:

1. Prepare the Batter: Grind the soaked moong dal into a smooth batter with minimal water. Add onions, coriander, green chilies, and salt. Mix well.
2. Cook the Chilla: Heat a non-stick pan and lightly grease it with oil. Pour a ladleful of batter and spread it into a thin circle.
3. Flip and Cook: Cook on medium heat until golden brown on both sides.
4. Pack and Serve: Let them cool before packing in the tiffin box. Serve with chutney.

4. Oats and Banana Cookies

Ingredients:

• Rolled oats – 2 cups
• Ripe bananas – 2, mashed
• Honey or jaggery – ¼ cup
• Chopped nuts (almonds, walnuts) – ½ cup
• Raisins – ½ cup
• Cinnamon powder – 1 teaspoon

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Mix Ingredients: In a large bowl, combine mashed bananas, honey, and cinnamon. Add rolled oats, chopped nuts, and raisins. Mix until well combined.
3. Shape the Cookies: Drop spoonfuls of the mixture onto a baking tray lined with parchment paper and flatten them slightly.
4. Bake: Bake for 15-20 minutes or until the edges are golden brown.
5. Cool and Pack: Let the cookies cool completely before packing them in the tiffin box.

5. Sprouted Moong Salad

Ingredients:

• Sprouted moong beans – 1 cup
• Chopped tomatoes – ½ cup
• Chopped cucumbers – ½ cup
• Chopped onions – ¼ cup
• Lemon juice – 2 tablespoons
• Chaat masala – ½ teaspoon
• Salt – to taste
• Chopped coriander leaves – 2 tablespoons

Instructions:

1. Combine Ingredients: In a mixing bowl, combine sprouted moong beans, tomatoes, cucumbers, and onions.
2. Season the Salad: Add lemon juice, chaat masala, and salt. Mix well.
3. Garnish and Serve: Sprinkle chopped coriander leaves on top and mix again.
4. Pack and Serve: Transfer the salad to the tiffin box. It can be eaten fresh or chilled.

6. Multigrain Sandwiches

Ingredients:

• Multigrain bread – 8 slices
• Peanut butter or almond butter – 4 tablespoons
• Honey – 2 tablespoons
• Sliced bananas or strawberries – 1 cup
• Chia seeds – 2 tablespoons (optional)

Instructions:

1. Prepare the Spread: In a small bowl, mix peanut butter (or almond butter) with honey until well combined.
2. Assemble the Sandwiches: Spread the mixture evenly on four slices of multigrain bread. Add sliced bananas or strawberries on top.
3. Sprinkle Seeds: Sprinkle chia seeds over the fruit slices for added nutrition (optional).
4. Cover and Slice: Top with the remaining bread slices and cut the sandwiches diagonally.
5. Pack and Serve: Place the sandwiches in the tiffin box wrapped in parchment paper.

7. Homemade Granola Bars

Ingredients:

• Rolled oats – 2 cups
• Honey or maple syrup – ½ cup
• Peanut butter – 1 cup
• Chopped nuts (almonds, cashews) – ½ cup
• Dried fruits (raisins, cranberries) – ½ cup
• Dark chocolate chips – ¼ cup (optional)

Instructions:

1. Mix Ingredients: In a large bowl, combine rolled oats, chopped nuts, dried fruits, and dark chocolate chips.
2. Prepare the Binding Mixture: In a saucepan, heat honey and peanut butter until smooth. Pour over the dry ingredients and mix thoroughly.
3. Shape the Bars: Press the mixture firmly into a greased baking tray.
4. Chill and Cut: Refrigerate for 2 hours. Once set, cut into individual bars.
5. Pack and Serve: Wrap the granola bars in foil and place them in the tiffin box.

8. Hummus and Veggie Sticks

Ingredients:

• Chickpeas (canned or boiled) – 1 can/2 cups boiled
• Tahini – 2 tablespoons
• Lemon juice – 2 tablespoons
• Garlic – 1 clove
• Olive oil – 2 tablespoons
• Salt – to taste
• Assorted vegetables (carrots, cucumbers, bell peppers) – 2 cups, cut into sticks

Instructions:

1. Prepare Hummus: In a blender, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth. Add water if needed to reach desired consistency.
2. Prepare Veggie Sticks: Cut the vegetables into sticks for easy dipping.
3. Pack and Serve: Place hummus in a small container and pack the veggie sticks in the tiffin box.

9. Masala Peanut Mix

Ingredients:

• Roasted peanuts – 2 cups
• Chaat masala – 1 teaspoon
• Red chili powder – ½ teaspoon
• Salt – to taste
• Chat masala or lime powder – ½ teaspoon
• Curry leaves – a few, dried and crushed (optional)

Instructions:

1. Season the Peanuts: In a mixing bowl, combine roasted peanuts with chaat masala, red chili powder, salt, chat masala, and crushed curry leaves if using.
2. Mix Well: Toss the peanuts until they are evenly coated with the spices.
3. Pack and Serve: Let them cool completely before packing in the tiffin box.

10. Rice and Vegetable Puffs

Ingredients:

• Cooked rice – 2 cups
• Mixed vegetables (carrots, peas, corn) – 1 cup, finely chopped
• Besan (gram flour) – ½ cup
• Spices (turmeric, cumin powder, coriander powder) – 1 teaspoon each
• Salt – to taste
• Oil – 2 tablespoons

Instructions:

1. Prepare the Mixture: In a large bowl, combine cooked rice, mixed vegetables, besan, spices, and salt. Mix well.
2. Form the Puffs: Take small portions of the mixture and shape them into puff-sized balls.
3. Fry the Puffs: Heat oil in a deep pan. Fry the puffs until they turn golden brown and crispy.
4. Drain and Cool: Remove the puffs and drain on paper towels to remove excess oil.
5. Pack and Serve: Let them cool before placing them in the tiffin box.