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7 min
16/02/2026
For many parents, sending their children to school with a tiffin box is more than just food; it is a symbol of their love and support. However convenient, snacks made with refined flour often cause a mid-morning energy dip. Let’s discover five delicious and functional tiffin box recipes made from ancient grains like ragi and bajra, as they provide slow-release energy and protein.
The Indian tiffin box has been evolving for decades, but our reliance on refined wheat flour (maida) has remained largely unchanged. We wonder why, after packing parathas, sandwiches, and pasta, all variants of the same refined-carb theme, kids still aren’t satisfied by 4 pm. At the same time, people now dismiss the ancient grains that kept our forefathers sustained during physically demanding work because they are considered “too healthy” or “too complicated”.
Ancient grains such as ragi, jowar, and bajra aren’t meant to be eaten as a form of punishment! When made with care, they are genuinely tasty, keep kids fuller for longer, and provide nutrients that refined flour simply can’t. Kids today will enjoy these tiffin box recipes made with grains that have been staples in human diets for thousands of years. The recipes feature familiar flavours and easy preparation, making them well-suited to busy morning routines. So, let’s dive in and learn.
Instead of the traditional aloo paratha, make a gluten-free, protein-rich alternative. Let go of wheat and use jowar (sorghum) as the base grain. These parathas won’t dry out in the tiffin, as the mashed potato filling is ideal for retaining moisture.
Combine a little Aashirvaad Shudh Chakki Atta with the jowar to make the dough easier to roll. You can also add grated beetroot to the aloo stuffing for an unexpected pop of colour that can excite children. This slow-digesting tiffin box recipe helps prevent post-lunch drowsiness in students.
Rajgira (amaranth) is naturally gluten-free and rich in protein, while sweet potato adds fibre and a subtle sweetness. Together, they make cutlets with a crunchy exterior and a juicy interior, ideal for a nibble during lunch break. You can add sesame seeds for extra crunch or crumbled paneer for added protein, and serve them with a light dip or green chutney. If you want to add balance and flavour to your kids’ tiffin, try shallow-frying or air-frying them.
Ragi, also known as finger millet, is the unrivalled calcium king, and when wrapped, it makes the perfect lunch meal. Thin, pliable, deep-maroon rotis made from ragi are ideal for stuffing with a variety of fillings. Pile sautéed bell peppers, sweet corn, paneer strips, and hung curd or hummus on top of the ragi roti. Toss in some flaxseed powder to boost the fibre content, or sneak in spinach or beetroot for additional vitamins and colour. Trust us, these wraps won’t get soggy in a lunchbox!
A wintertime staple, thepla is a traditional Gujarati dish that gets a nutty twist with the addition of bajra flour. These iron- and fibre-rich bajra theplas are mixed with curd, spices, and methi leaves. They are perfect for school, travelling, or even as a mid-morning snack, as they remain fresh for hours.
When methi is not in season, try using chopped spinach or shredded bottle gourd instead. Kids love the sweet–savoury twist, so be sure to include a small bottle of fruit jam or pickles in their tiffin.
Who says pancakes can’t be healthy and light on sugar? Mini pancakes made with ragi and banana are soft, sweet, and full of calcium, iron, and slow-digesting carbohydrates. Very little sugar is required when using ripe bananas because of their inherent sweetness. Little hands will love these pancakes, and they pair well with peanut butter or fruit, finished with a sprinkle of cinnamon or cardamom. Swap out white sugar for jaggery and add some dark chocolate chips or crushed walnuts for an extra “power” boost.
Children who consume ancient and whole grains are less likely to develop metabolic syndrome, diabetes, and cardiovascular disease as adults, and they are also less likely to ingest refined carbs overall. By laying the groundwork for decades of good health, you are doing more than just providing food for today’s lunch. You can make each lunchbox a joyous celebration of tradition, flavour, and health with just a little imagination and these five dishes.