Kids' health25 min
Moringa Leaf Paratha for Kids' Tiffin
Soft parathas with finely chopped moringa leaves, a little paneer and mild spices, an easy way to add iron and calcium to a child's lunch box.
Moringa in everyday Indian homes
Moringa (sahjan or drumstick) leaves are rich in iron, calcium and vitamin A. In Indian homes they are cooked into dal, sambar and thepla, and the dried leaf powder is now widely sold.
Many children refuse leafy greens, but finely chopped moringa disappears into a soft paratha. Moringa leaves are rich in iron, calcium and vitamin A, nutrients often short in Indian children's diets.
Ingredients
- 1 cup whole-wheat atta
- ¼ cup moringa leaves, finely chopped
- 2 tbsp grated paneer
- Pinch of salt, ajwain and jeera powder
- Ghee for cooking
How to prepare
- Knead atta with leaves, paneer and spices into a soft dough.
- Roll and cook on a tawa with a little ghee.
How to use
- Pack with curd or a mild chutney.
- Start with fewer leaves and increase as the child gets used to the taste.
Helpful habits
- Bright green powder that smells like dry leaves is fresh.
Precautions
- Wash leaves thoroughly. Do not give moringa supplements or powders to children without advice.
- Avoid moringa root and bark; only leaves and pods are used as food.
- Check with a doctor if you take thyroid or diabetes medicine.
- For babies and children under five, ask the paediatrician first.
- Stop if you notice itching, rash, stomach upset or any other discomfort.
Frequently asked questions
My child dislikes the taste; any tips?
- Mix with methi or palak, or add more paneer.
From what age?
- Once a child eats regular rotis, usually after one year.
How much moringa powder a day?
- Half to one teaspoon in food is plenty.
