Lunch Box Packing Tips: When the tiffin prepared with love in the morning is opened in the afternoon and the rotis are hard, the vegetables dry and tasteless, then it is disappointing. Often people think that the problem lies in kneading the dough or making the vegetable, but the reality is that most of the time it is due to the packing. If packed properly, your tiffin will not only remain fresh in taste till afternoon, but the experience of eating will also be the same as you feel in the morning. Many people make small mistakes while preparing tiffin like putting hot food directly in the box, wrapping the rotis directly in foil, not adding milk to the flour, packing the vegetables without tempering and keeping the rotis separately. All these habits affect the quality of food, if you avoid these mistakes, your lunch box will be full of soft rotis and fresh vegetables till noon. Today we will know in detail what mistakes should not be made while packing tiffin and how by adopting some easy tips, rotis and vegetables can be kept fresh for a long time.
1. Rushing to pack hot food
The most common mistake is to put hot rotis or vegetables directly in the container. By doing this, steam is generated inside, which first makes the rotis wet and then hard after some time.
Tip: After the food is ready, let it cool for 5-10 minutes. Only after this pack it in a box. This keeps the moisture balanced and the rotis remain soft.
2. Wrapping the rotis directly in foil paper
Aluminum foil is often used, but it absorbs the moisture from the rotis. Rotis wrapped directly in foil become wet due to sweat and become hard by noon.
Tip: Wrap the rotis in cotton cloth or butter paper first. The cloth absorbs excess moisture and the rotis remain soft.
3. Do not add milk while kneading the dough.
Dough kneaded with just water dries quickly and the rotis become hard.
Tip: Add a little milk or cream to the dough. The milk fat keeps the rotis naturally soft for a longer period of time.
4. Packing vegetables without tempering
When whole or dry vegetables like potato, cabbage, lady’s finger etc. cool, the oil settles down and the vegetable becomes dry.
Tip: Before packing, add half a spoon of ghee or fresh tadka on the vegetable. This prevents the vegetable from drying out and also maintains the taste.
5. Keeping the rotis separately
If the rotis are kept separately, they dry quickly when they come in contact with air.
Tip: Apply ghee thoroughly on the rotis and stick the ghee portion of the two rotis together. This locks the moisture and the rotis remain soft till noon.
