Desi, namkeen meals that earn lunchboxes wiped clean and zero complaints.
Back-to-school season brings with it the eternal struggle of the lunch box: finding meal ideas that are healthy enough for parents and tasty enough that kids won’t turn up their noses. It’s a fine balance; one that can feel like a daily test.
But it doesn’t have to. These quick, Indian-inspired recipes are here to make mornings easier and your kids happier. Each dish is packed with flavour, takes 20 minutes or less to prepare and uses ingredients you probably already have at home.
Healthy, fuss-free and designed for even the pickiest eaters – this is lunchbox planning made simple (and successful).
Choosing the Right Salt Matters
Before we dive into the recipes, a quick note on one of the most important ingredients in your kitchen – salt. It is an essential ingredient – not just for flavour, but for balance. It helps regulate hydration, supports digestion, and brings out the natural taste of ingredients. Choosing the right type of salt can make everyday meals both healthier and more enjoyable.
We reach for it out of habit, but not all salt is created equal. If you’re looking to make everyday meals both flavourful and nourishing, a small switch can go a long way.
Every sprinkle matters. Using the right salt isn’t just about health or trend – it’s about making sure every bite is balanced, vibrant and satisfying.
1. Punjabi Chana Salad Chaat
A power-packed salad with street-style flair – who said healthy can’t be fun?
Prep Time: 10–12 minutes
Ingredients:
- 1 cup boiled black chana (or white chana)
- Finely chopped onion, tomato, cucumber
- Fresh coriander leaves
- Lemon juice
- Salt, black salt, roasted cumin powder, chaat masala
- Optional: Boiled corn, pomegranate seeds, mint chutney
Method:
- Combine boiled chana with chopped vegetables and herbs.
- Add the spice mix and lemon juice. Toss well.
- For added flavour, mix in mint chutney.
- Pack in a leakproof lunchbox with a small spoon.
2. Stuffed Roti Rolls (Paneer or Mixed Vegetable)
What happens when leftovers meet a little imagination? A roll they’ll finish before recess.
Prep Time: 15 minutes
Ingredients:
- 2 rotis or parathas
- ½ cup paneer or mixed vegetables (carrot, beans, peas)
- Chopped onion
- Spices: garam masala, cumin seeds, salt
- Tomato ketchup
Method:
- Sauté onions and vegetables or paneer in oil with spices.
- Let the mixture cool slightly.
- Spread onto rotis, drizzle with ketchup and roll tightly.
- Wrap in butter paper or foil for easy handling.
3. Moong Dal Chilla with Cheese
Light, crisp and just cheesy enough – this is comfort food with a healthy disguise.
Prep Time: 10 minutes
Ingredients:
- ½ cup soaked yellow moong dal
- 1 teaspoon grated ginger, 1 chopped green chili
- Salt and turmeric
- Grated cheese (optional)
Method:
- Blend dal with ginger, chili, salt and turmeric into a smooth batter.
- Pour onto a heated tawa like a pancake.
- Once semi-cooked, sprinkle grated cheese, fold and cook until crisp and golden.
- Pack warm.
4. Mini Idlis Tossed in Podi or Vegetables
Soft, bite-sized and bursting with spice – these idlis travel well and taste even better.
Prep Time: 15 minutes
Ingredients:
- 1 cup idli batter or leftover mini idlis
- 1 teaspoon podi masala or sautéed vegetables
- Ghee, mustard seeds, curry leaves
Method:
- Steam idlis if using batter.
- In a pan, heat ghee, temper mustard seeds and curry leaves, then toss in the idlis along with podi or vegetables.
- Sauté for 2–3 minutes.
- Allow to cool slightly before packing.
5. Poha Cutlets
All the goodness of poha, cleverly shaped and crisply pan-fried for serious snack appeal.
Prep Time: 20 minutes
Ingredients:
- 1 cup thick poha, rinsed and softened
- 1 boiled potato
- Grated carrot, chopped onion, fresh coriander
- Salt, chili flakes, chaat masala
Method:
- Mash the poha with the boiled potato.
- Add vegetables and spices.
- Shape into small tikkis and shallow-fry or air-fry until golden.
- Serve with a small container of ketchup or a curd-based dip.
6. Besan Veggie Cheese Toast
A savoury spin on toast that’s golden, filling and impossible to resist – even when cold.
Prep Time: 10–12 minutes
Ingredients:
- ½ cup gram flour (besan)
- Finely chopped onion, tomato, green chili, coriander
- Bread slices
- Salt, turmeric, water
- Grated cheese (optional)
Method:
- Mix besan, vegetables, salt, turmeric and enough water to form a thick batter.
- Dip one side of the bread in the batter and place it batter-side down on a hot tawa with a little ghee.
- Toast both sides until golden and crisp.
- Optional: top with cheese before flipping.
7. Curd Rice with Grated Vegetables
A gentle mix of flavour and freshness that’s perfect for warm school days.
Prep Time: 10 minutes
Ingredients:
- 1 cup cooked rice (cooled)
- ½ cup curd
- Grated carrot and cucumber
- Mustard seeds, curry leaves, green chili
- Salt
Method:
- Mix curd and grated vegetables into cooled rice.
- In a small pan, heat oil and temper mustard seeds, curry leaves and green chili.
- Pour the tempering over the rice mixture and stir well.
- Pack with a small piece of jaggery or a papad for a balanced meal.
Practical Tips for Packing School Lunches
- Use insulated lunchboxes to keep food fresh and warm.
- Avoid soggy textures by packing sauces or chutneys separately.
- Label containers clearly for younger children.
- Involve your child in selecting or prepping ingredients to improve acceptance.
