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15 Healthy Indian breakfast recipes for kids

12.Palak Corn Parathas


In general, this one is also one of the best Indian breakfast recipes for kids.


  • ½ cup of whole wheat flour
  • ¼ cup of sweet corn kernels, crushed coarsely
  • ¼ cup of spinach, finely chopped
  • 1 green chili, finely chopped
  • ½ inch piece of ginger, peeled, finely grated
  • 1 teaspoon of cumin seeds
  • ¼ teaspoon of oil, for kneading
  • 5 teaspoons of paneer, crumbled
  • Clarified butter – for cooking
  • Salt – to taste

How to make it:

  1. First of all, blend green chilies with the ginger to create a smooth paste.
  2. Next mix wheat flour with the ginger-green chili paste, corn, spinach, and salt in one bowl and knead to one smooth dough with needed amount of water. Pat some oil, knead again.
  3. Now cover using a damp cotton cloth and leave aside for ten minutes.
  4. Thereafter, divide this dough into ten portions.
  5. Roll each one into the thick circles.
  6. Put one roti on one flat surface, sprinkle some crumbled paneer, cover it using another roti after spreading this paneer evenly.
  7. Seal the edges by gently pressing.
  8. Cook on one preheated non-stick pan till brown spots present on both the sides.
  9. Finally, serve hot with curd.

13.Paneer Dosa


You need:

For dosa

  • 1 ½ cup of whole wheat flour
  • Salt – to taste
  • Enough water for making batter


  • 1 cup of paneer, crumbled
  • 1 onion, medium sized
  • A pinch of turmeric
  • 1 teaspoon of red chilli powder
  • 1 green chilli
  • Salt – As needed
  • 2 tablespoons of coriander leaves, chopped
  • 2 teaspoon of oil
  • 1 teaspoon of cumin seeds

How to make it:

  1. In one deep kadai, heat oil and leave cumin seeds to splutter.
  2. Next add green chilies and onions and fry till golden brown.
  3. Add spices and then give a quick mix.
  4. After that, add coriander leaves and crumbled paneer and cook for two more minutes.
  5. Keep aside.
  6. Now mix water with salt and wheat flour to make one batter of pouring consistency.
  7. Then, heat one griddle and brush some oil.
  8. Pour batter (¼ cup) on the griddle kept on the medium heat and then spread out in the concentric circles.
  9. Drizzle oil (a few drop) and cook till the bottom portion becomes golden.
  10. Flip over and then cook for two more minutes.
  11. Once again, flip. Now take the filling (about 1 tablespoon) and spread it on a side of the dosa.
  12. Then, fold dosa into half plus press the edges.
  13. Finally, serve hot with the spicy mint coconut chutney.

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