1. The Crowd-Pleasing Sweet Potato (Shakarkandi)
Often associated with fasting days or street-side chaat, the sweet potato is a nutritional powerhouse that deserves a regular spot in your lunch dabba. Packed with fibre, vitamins, and a natural sweetness that appeals to all ages, it’s an incredibly versatile
ingredient. It holds its texture well, tastes great even at room temperature, and provides sustained energy to get you through the afternoon. Instead of a simple stir-fry, try making shakarkandi chaat for your lunch. Simply boil or roast cubes of sweet potato, let them cool, and toss with a sprinkle of chaat masala, roasted cumin powder, and a squeeze of lemon juice. For a more filling option, mash boiled sweet potatoes with spices to form small tikkis or cutlets, which can be shallow-fried and packed with a side of mint chutney.
2. The Vibrant Beetroot (Chukandar)
Don’t let its tendency to stain fool you; beetroot is a fantastic and mess-free lunch option when prepared correctly. Its earthy sweetness and stunning colour can brighten up any meal. While often relegated to salads, beetroot can be the star of the show. One of the most creative ways to pack it is in the form of beetroot pulao or rice. Sauté grated beetroot with aromatic spices like cumin and garam masala before adding cooked rice. The result is a brilliantly coloured, flavourful one-pot meal that requires no separate side dish. Another great idea is to make small beetroot cutlets. Grated and cooked beetroot can be mixed with mashed potato, herbs, and spices, shaped into patties, and shallow-fried. They are easy to eat and pair wonderfully with a simple roti.
3. The Underrated Taro Root (Arbi)
Taro root, or arbi, might seem tricky due to its slimy texture when raw, but cooking it correctly transforms it into a delicious and satisfying dish. It’s particularly well-suited for lunch boxes because it tastes excellent even after a few hours. The key is to prepare it as a dry sabzi to avoid any sogginess. A popular method is to make crispy fried arbi. First, boil the arbi, peel it, and then slice it into rounds. Pan-fry these slices in oil with a generous pinch of ajwain (carom seeds), which not only adds a distinctive flavour but also aids digestion. Add turmeric, chilli powder, and a dash of amchur (dry mango powder) for a tangy finish. This crispy, spiced arbi is a perfect accompaniment to dal-rice or can be enjoyed on its own with phulkas.
4. The Refreshing White Radish (Mooli)
Most people think of Mooli Paratha when they see white radish, but this pungent, crispy vegetable has so much more to offer, especially for a lunch box. It’s hydrating and provides a refreshing peppery bite. To move beyond parathas, try making a simple Mooli ki Sabji or Mooli Bhurji. This dry preparation involves sautéing grated or finely chopped radish with spices like cumin, turmeric, and green chillies until it's tender and the moisture has evaporated. It’s a light yet flavourful dish that packs beautifully with rotis and doesn't become watery. For a different approach, you can prepare a quick radish salad or slaw with a light yoghurt dressing that stays crunchy until lunchtime, offering a refreshing contrast to the rest of your meal.
5. The Hearty Elephant Foot Yam (Suran/Jimikand)
Elephant foot yam, known as suran or jimikand, is a dense and hearty vegetable that can make your lunch feel substantial and deeply satisfying. It has a unique texture that’s somewhat starchy and crumbly, making it an excellent candidate for dry preparations that travel well. One of the best ways to enjoy it is as a crispy suran fry. Cut the boiled yam into thin slices or cubes, marinate them in a mix of chilli powder, turmeric, and salt, and then shallow-fry until golden brown and crisp on the outside. These fried pieces are wonderfully flavourful and can be packed as a side dish for sambar rice or curd rice. You can also mash the boiled yam with spices and paneer to create wholesome tikkis or hashbrowns.
