Top 7 Tiffin Recipes for Children


Top 7 Tiffin Recipes for Children: Children love their fancy lunch boxes. But it is difficult to keep up their love for the food inside those tiffins. They easily get bored if the dishes start to repeat and the lunch starts getting back untouched.

Top 7 Tiffin Recipes for Children

So, if you want to keep your children interested in their lunch and fill up their tummies, we’ve got you covered. Also, check out India Gate fresh chakki atta to add some quality along with taste to your child’s lunchbox. 

Keep reading to know about the top 7 tiffin recipes for children.  

1. Pav Bhaji Sandwich


  • 1-1/2 cup mixed vegetables (chopped and boiled)
    • Potatoes
    • Cabbage
    • Carrot
    • Green peas
    • Cauliflower
  • 2 tablespoon oil
  • 1/4 cup finely chopped onions
  • 1 teaspoon garlic (lehsun) paste
  • 1/4 cup finely chopped capsicum
  • 1/2 cup finely chopped tomatoes
  • 2 tablespoon chopped coriander (dhania)
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoon pav bhaji masala
  • Salt as per taste
  • 8 ladi pav
  • Butter for cooking


  1. Heat the oil in a broad non-stick pan. Add the onions and garlic paste and sauté on a medium flame for 1-2 minutes.
  2. Add the capsicum and sauté for 2 minutes on a medium flame and then mix the tomatoes well and cook on a medium flame for 2 minutes, stirring occasionally.
  3. Add the mixed vegetables, some chili powder, pav bhaji masala, salt and ¼ cup of water. Mix them well and cook on a medium flame for 3-4 minutes, stirring occasionally and mashing it with a potato masher.
  4. Add the coriander and mix well. Set aside.
  5. Slit all the pavs and heat a non-stick tawa (griddle). Put some butter on the tawa, slit open the pavs and place them on it.
  6. Cook on a medium flame till the pavs turn light brown and crisp on both sides. (add more butter if needed).
  7. Place one pav on a clean, dry surface. Apply about 2 tablespoons of the prepared bhaji on the lower half of the pav and then close the sandwich.
  8. Let the pav bhaji sandwich cool completely. Once cooled, pack it in aluminum foil and put it in a tiffin.

2. Besan Cheela Sandwich


For The Chila

  • 1 cup besan (gram flour)
  • 2 tablespoon finely chopped onions
  • 2 tablespoon finely chopped tomatoes
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon chili powder
  • 1 tablespoon finely chopped coriander (dhania)
  • Salt as per taste
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Other Ingredients

  • 14 whole-wheat bread slices
  • Butter for brushing
  • 14 tablespoon tomato ketchup


For the Chila

  1. Combine all the ingredients along with approximately ¾ cup of water in a deep bowl. Mix the contents well till there are no lumps left.
  2. Heat a non-stick tawa (griddle) and use some oil to grease it lightly.
  3. Pour some batter on the tawa using a ladle and spread it in a circular motion. Aim to make about a 100mm wide circle.
  4. Smear a little oil over the batter and along the edges of the circle. Cook on a medium flame till the chila gets brown.
  5. Flip the chila and cook on the other side as well.
  6. Repeat the above steps to make 6 more chilas.
  7. Set aside to cool completely.

For the Sandwich

  1. Place 2 slices of bread on a clean and dry surface. Apply some butter on the bread and place 1 chila on a bread slice.
  2. Spread 1 tablespoon of tomato ketchup evenly over it.
  3. Finally cover with another buttered bread slice.
  4. Cut the sandwich diagonally into 2 pieces.

3. Seviyan Pulao


For Seviyan Pulao

  • 1 cup vermicelli (semiya)
  • 1 teaspoon oil
  • 1 1/2 teaspoon ghee
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 clove (laung / lavang)
  • 1 small stick cinnamon (dalchini)
  • 1 cardamom (elaichi)
  • 1/4 cup green peas
  • 1/4 cup grated carrot
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon garam masala
  • Salt as per taste
  • 1 teaspoon lemon juice


For seviyan pulao

  1. Heat the oil in a deep non-stick kadhai. Add the vermicelli and stir fry on a medium flame for about 5 minutes or till they turn brown. Remove and keep aside.
  2. Heat the ghee in the same utensil. Add the cumin seeds, clove, cinnamon and cardamom and fry on a medium flame for a couple of seconds.
  3. Pour the green peas and carrot. Continue to stir fry on medium flame setting for about 2 minutes.
  4. Add the chili powder, turmeric powder, garam masala and salt and sauté on a medium flame for 30 more seconds.
  5. Add 1 cup of water and mix well. Use the medium flame setting and continue to cook for about 3 minutes, while stirring occasionally.
  6. Add the vermicelli and mix well. Cover it with a lid and cook on a medium flame for 5-6 minutes, while stirring occasionally.
  7. Add the lemon juice and mix well.
  8. Remove the cinnamon, clove and cardamom from the seviyan pulao.
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4. Vegetable Fried Rice


  • 1/2 cup finely chopped spring onions whites
  • 1/4 cup finely chopped capsicum
  • 2 tablespoon finely chopped french beans
  • 1/4 cup grated carrot
  • 1/4 cup shredded cabbage
  • 2 cups cooked or leftover rice
  • 1 tablespoon oil
  • 1 teaspoon garlic (lehsun) paste
  • 1 teaspoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1/4 cup bean sprouts
  • 1/2 cup finely chopped spring onion greens
  • Salt as per taste


  1. Heat the oil in a broad non-stick pan. Add the garlic paste and stir-fry on a medium flame for a few seconds.
  2. Sprinkle the spring onion whites and fry on a medium flame for 2 minutes.
  3. Add the capsicum, carrots, french beans and cabbage in the pan and sauté on a high flame for 3-4 minutes.
  4. Mix the tomato ketchup, soy sauce and bean sprouts and sauté on a high flame for about 1 minute.
  5. Pour the spring onion greens, rice, salt and pepper. Mix them gently and cook on a high flame for about 2-3 minutes, stirring occasionally.

5. Vegetable Fried Idli


  • 5 leftover idlis
  • 1 tablespoon oil
  • 1 tablespoon ginger garlic paste
  • 1 small onion thinly sliced
  • 2 cups mixed vegetables
    • Carrot
    • Bell pepper
    • Cabbage
  • 1 tablespoon soya sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon vinegar
  • salt and pepper as per taste
  • spring onions for garnish


  1. Take the leftover Idlis and add some oil to a pan. Fry them until golden brown. This step is optional.
  2. Once they cool down, cut them into long rectangular pieces and keep them aside.
  3. In a frying pan, heat 1 tablespoon of the sesame or olive oil over medium-high heat. Add the ginger-garlic paste and saute for about 30 secs or until it turns aromatic.
  4. Then add the onions and cook for about 2 minutes till the onions turn soft.
  5. Add carrot, bell pepper, cabbage and fry on high flame. Continue until the vegetables are tender and crispy.
  6. Add the soy sauce, tomato ketchup and vinegar and mix them well.
  7. Add the idlis, salt and ground black pepper. Gently toss until the idlis are coated well with the sauces. Cook the mix covered with a lid, on low flame for about 2-3 minutes and turn off the stove.
  8. Just before serving, sprinkle a few sliced spring onions over the idli.
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6. Mayonnaise Veggie Pasta


  • 1-1/2 Cup Boiled Rotini Pasta
  • 1 Cup Raw Rotini Pasta
  • ¼-1/2 cup Mayonnaise
  • 1 tablespoon Tomato ketchup
  • ½ cup Mix veggies (corn,carrot,capsicum)
  • ¼ cup Onion chopped
  • 1 teaspoon oregano
  • ½ teaspoon black pepper powder
  • ¼ teaspoon red chili flakes (optional)
  • 1 tablespoon butter
  • 2 tablespoon grated processed cheese
  • Salt as per taste


  1. Heat the butter in a pan
  2. Add onion & sauté for about 2 minutes.
  3. Then add the mixed veggies and saute till they turn soft.
  4. Add mayonnaise, tomato ketchup, oregano, red chili flakes, black pepper powder and salt and mix well
  5. Add cooked pasta. Toss them all together. Cook for nearly a minute and then turn off the flame.
  6. That’s it. Mayonnaise Veggie pasta is ready. Sprinkle some processed cheese on top.

7. Aloo Masala Puri


  • 2 small Potato (boiled & mashed)
  • 1 cup wheat or multigrain flour
  • ¼ cup Semolina/Suji/Rava
  • 1 teaspoon Cumin (jeera) seeds
  • 1 teaspoon Red chili powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala
  • 1 tablespoon Kasoori methi
  • 1 teaspoon Red chili flakes
  • Salt as per taste
  • Oil for frying
  • Water as needed


  1. Combine the sooji, whole wheat flour and boiled potatoes together. Next, add the cumin seeds, turmeric powder, red chili powder, coriander powder, red chili flakes, garam masala, kasuri methi and salt. Mix well and knead them into a stiff dough.
  2. Cut the dough into small lime sized pieces. Roll out the piece into a 3 to 4-inch circle, dusting with little flour.
  3. Slide the rolled poori into the hot oil carefully. Deep fry on both sides and continue until the poori starts to change its color slightly.
  4. Remove it from the oil using a slotted spoon and place it on a paper towel-lined plate and serve warm with any side dish of your choice.


Children’s growing needs require health and nourishment. These are easy-to-cook and healthy recipes that your kids will surely enjoy!

So, the next time you run out of ideas for your child’s lunch, remember these tiffin recipes.


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