If your child turns up their nose at veggies, this Veggie Pinwheel Paratha might just be your new secret weapon. These bite-sized, spiral-cut parathas are not only visually appealing but also packed with hidden nutrition. Just like our last recipe—Oats Moong Toastie—this one sneaks in veggies right into the dough, making it easier for kids to enjoy their daily dose without complaints.
Ingredients (Serves 2–3)
- ¼ cup soaked moong dal
- 1 small piece of pumpkin (cubed)
- 1 small carrot
- Few garlic pods
- ¾ cup whole wheat flour
- Salt to taste
- Sesame seeds (optional)
- Potato mixture for filling
- Oil or ghee for cooking
Method for preparing Pinwheel Paratha
- Pressure cook moong dal, pumpkin, carrot, and garlic for 2 whistles. Let it cool.
- Blend into a smooth paste.
- In a bowl, mix the paste with whole wheat flour, salt, and sesame seeds. Knead into a medium-soft dough—no water needed.
- Roll out a thin roti and spread the potato mixture evenly.
- Roll tightly, slice into pinwheels, and press gently.
- Cook on a tawa with oil or ghee on low flame until golden and crisp.
These pinwheel parathas for kids stay soft thanks to the dal-veggie dough and cook beautifully when done slowly. Serve with chutney or ketchup for a complete tiffin treat.
“Missed our last recipe? Check out the Oats Moong Toastie for another veggie-packed tiffin idea!”
This post is a part of Blogchatter Half Marathon 2025
Loved this recipe? Don’t forget to check out our previous post on evening snack recipes—another kid-approved ideas that’s just as nutritious and easy to make
Click on this series : BANANA AND RAGI PANCAKES