Lunchbox Ideas 7 | Kala Channa, Aamras And More

Lunchbox Ideas 7


Snack Break- Makhana Pops , Dry fruits and Panakam [ Jaggery cooler]

Lunch- Poori, Kala Channa , Aamras

Lunchbox Ideas 7 has a crunchy combination of makhana pops and dry fruits for snack along with jaggery cooler. And for Lunch poori, kala channa and aamras.

Prep Work For The Day Before

  1. Soak the kala channa for 4-5 hours. You may also pressure cook it the previous evening, [for half an hour to 45 minutes on medium heat] till soft. Strain and reserve the water used for cooking the kala channa. Refrigerate once cooled.
  2. The makhana pops can be made in advance and stored in an airtight jar.
  3. Make a firm dough for poori , wrap it with cling film and refrigerate in an airtight box.
  4. The aam ras and panakam can be prepared the previous night and refrigerated.

Quick Recipes

Makhana Pops

Click this Recipe link to make this crunchy snack.

Kala Channa

  1. Heat 1 tbsp of oil / ghee in a pan.
  2. Add 1 tsp of cumin seeds.
  3. Once the cumin starts to splutter add 1 tsp each of dhania powder, aamchur powder, chilli powder.
  4. Stir to mix and add the cooked kala channa. [about 2 cups]
  5. Add salt to taste and 1/2 cup of the reserved liquid.
  6. Stir once in a while and allow to cook on medium flame until all the water evaporates and the spices coat the channa.
  7. Sprinkle some more aamchur powder and a little chat masala. Stir well and turn off heat.
  8. Garnish with finely chopped fresh coriander.


  1. For the dough – Mix 2 large cups of whole wheat flour with 1 tsp of salt , 1 tbsp of oil and 2 tsps of ajwain/ carom seeds [optional]
  2. Once the above is mixed well , add water a little at a time and knead into a firm dough [1/2-3/4 cup]
  3. Make lemon sized balls of the dough.
  4. Use a little oil to roll out these into circular discs  4-5 cms in diameter .
  5. Heat oil for deep frying the pooris.
  6. Fry the rolled out dough one at a time in the hot oil till it puffs up into a poori.
  7. Remove from the oil and place on a paper towel for a couple of minutes to drain out excess oil.
  8. Deflate the pooris to remove ‘steam’ before packing them in the lunchbox.

Jaggery Cooler/ Panakam [ A traditional drink made especially during the festival of Ram Navami]

  1. Mix 1 cup of powdered jaggery with 2 and 1/2  cups of water.
  2. Add 1 tsp of dry ginger powder and 1 tsp of cardamom powder [ You can also pound 3-4 cardamoms and add]
  3. Squeeze the juice of 1/2 a lime and add.
  4. Mix the ingredients well and wait until the jaggery dissolves completely [ taste to check the sweetness- to adjust the quantity of jaggery or water.
  5. Strain and serve the panakam . [you may garnish with fresh mint leaves]
  6. Panakam tastes very nice when served chilled. Store refrigerated and enjoy this healthy drink during summers.

Try this Mango panakam recipe too.


  1. Peel and chop 3-4 ripe mangoes [ preferably a variety that is pulpy, like alphonso ]
  2. Blend into a smooth puree [ you may add a tbsp or two of sugar to adjust sweetness]
  3. Add a little water if the pulp is too thick.
  4. Pass through a sieve to get a smooth even consistency.
  5. Aamras is ready to be served. [Store refrigerated]

Hope you enjoyed this lunchbox idea. I love this one because you can do quite a bit of prep work the previous day and create a fabulous meal with very little effort.

Have fun ,Happy Cooking

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