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Indian Snacks to Carry While Travelling Abroad

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Indian Snacks to Carry While Travelling Abroad

Almost everybody likes to take along some food when they travel. For some, it is a necessity – they might not eat outside due to religious reasons, or their health might not permit it. When you are on a long train journey, or you are travelling in remote areas, you might not be able to find food properly at meal-times, so you surely need to carry along some snacks as a stop-gap. For others, food is fun! They cannot think of spending a few days or hours without crunchy snacks .

This article will help you solve your food dilemmas while travelling. Apart from theplas , which can be had as a meal itself, we have also introduced you to some super-tasty but satiating snacks like the Bhadang Murmura and the Poha Chivda . Snacks like Chakli and Khakhra are all-time favourites that need no introduction. Tea-time, even when travelling, will be incomplete without them. For those who travel abroad frequently, recipes like the Methi Thepla are a boon as they can stock them up in the fridge and they will stay for 15 days as they are made without curds.  So take a stack of theplas with you and we normally travel with Theplas packed in lots of 10 in silver foil to prevent them from drying out. 

We have given you a selection of recipes in this article, but you can find many more choices on our website too. Keep in mind that the dry snacks will stay fresh for longer than a week, but the theplas will last only for two days at room temperature. You must also add lots of oil while cooking to avoid the theplas from becoming dry and spoiling sooner. If done the right way, recipes like the Methi Theplas will stay fresh in the fridge for almost 15 days. Take some of these foods along when you travel. They will not only keep you hunger-free but also fill your heart with love from home!

Indian Snacks To Carry While Travelling Abroad



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thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with 25 amazing images Nothing like theplas to carry along on a journey. Not only are methi theplas very tasty with the superb flavour and aroma of methi, they are also satiating and convenient. To make these methi thepla good for 15 days we have used a whole wheat flour dough with a large assortment of taste-giving ingredients ranging from green chilli paste and spice powders to sesame seeds. However, we have not used curds, in order to increase the shelf life of thepla for travel. You also need to make sure you add lots of oil while cooking; otherwise methi theplas will become dry and spoil soon. When made as per the instructions, the Theplas will stay fresh in the fridge for almost 15 days. When you anticipate a busy fortnight, you can make a large batch and keep thepla without cuds for travel in stock. Just take them out when you want a nice meal, warm them slightly on a tava and enjoy with curds and pickles . You can also try other variants of theplas like Zucchini Thepla , Mooli Thepla or Doodhi Theplas. Enjoy thepla for travel | thepla without cuds for travel | methi thepla good for 15 days | with detailed step by step photos below.

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poha chivda | roasted poha chivda | thin poha chivda | maharashtrian poha chivda | with 14 images. Poha Chivda is made from an assortment of ingredients ranging from poha, roasted urad dal and peanuts to cashews and curry leaves. This gives poha chivda a range of textures, while a choice of spice powders gives it a nice savoury aroma and flavour. Pop a spoonful into your mouth and savour the crunchiness of this delectable thin poha chivda snack! I always prefer to make snacks at home. Store bought or street bought snacks are cooked in inferior quality oil which causes inflammation of the body. This roasted poha chivda is not deep fried and hence a lot healthier than deep fried snacks. While it is perfect to have on a cold, rainy day, with a cup of chai , this versatile poha chivda snack is also light enough to enjoy on a hot summer’s day with a glass of juice, or to take along to school or office in a snack box! You can prepare a batch of this thin poha chivda and store it in an airtight container for a 10 to 15 days to relish it as and when you wish to. Looking for Indian travel food dry snacks, then this maharashtrian poha chivda is a perfect choice. When making roasted poha chivda, you need to take care. Dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously. If you stir too much, the thin poha might break so, make use of a pan with handles and toast by shaking the pan. Enjoy maharashtrian poha chivda with detailed step by step photos and video below.

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baked masala puri recipe | baked spicy puri | baked puri for sev puri | healthy Indian jar snack | with 30 amazing images. baked masala puri recipe | baked spicy puri | baked puri for sev puri | healthy Indian jar snack is a snack you would munch on time and again. Try it to believe it! Learn how to make baked spicy puri. To make baked masala puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water. Knead again using ¼ tsp of oil and divide the dough into 24 equal portions. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle. Roll 11 more puris and prick each puri evenly with a fork at regular intervals. Grease a baking tray using ¼ tsp of oil, arrange the puris on it and bake in a pre-heated oven at 180°C (360°F) for 16 minutes, while flipping once after 8 minutes. Repeat steps 3 and 4 to make 12 more puris in one more batch. Cool slightly, store in an air-tight container and use as required. Baked spicy puri, is an anytime-munchie, which will surely be an instant hit amongst weight-watchers. Masala Puris, which are usually fried, have been modified into this low-cal, low fat version by baking them in oven to perfection. These baked puri for sev puri can also be used to make other chaat recipes like low cal sev puri or can be added to moong bhel. A serving of 4 puris at tea time makes a satiating snack of approx. 100 calories. This healthy Indian jar snack can be added to a diabetic as well as heart patient's diet. Tips for baked masala puri. 1. Store baked masala puri in an air-tight container. 2. Prick each puri evenly with a fork at regular intervals. Pricking ensures that the puri won’t puff up and you will get crispy puri after baking. 3. Serve baked spicy puri with chai. See how to make chai. Enjoy baked masala puri recipe | baked spicy puri | baked puri for sev puri | healthy Indian jar snack | with step by step photos.

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bhadang recipe | spicy puffed rice chivda | Indian bhadang | with 23 amazing images. bhadang recipe | spicy puffed rice chivda | Indian bhadang is a jar snack to be enjoyed any time of the day. Learn how to make spicy puffed rice chivda. To make bhadang, heat the oil in a deep non-stick pan, add the peanuts and sauté on a medium flame for 2 to 3 minutes. Add the mustard seeds and sauté on a medium flame for a few seconds. Add the garlic, green chillies, curry leaves and asafoetida and sauté on a medium flame for 3 minutes. Add the turmeric powder and salt, mix well and sauté on a medium flame for a few seconds. Add the kurmura, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Cool completely and store in an air-tight container. Scrumptious to the core, this flavourful snack is made of puffed rice perked up with green chillies and curry leaves as compared to Kolhapuri bhadang which makes use of chilli powder. The most interesting aspect of the spicy puffed rice chivda, however, is the use of crushed garlic and crunchy peanuts, which contrast beautifully with the texture and flavour of the kurmura, to give your taste buds an exciting ride. You would like to carry some of this Indian bhadang when you travel. It is also nice to keep a batch of this at home, handy to munch on when you are hungry. It can be had as it is, or with onions, tomatoes and a tangy lacing of lemon juice. Tips for bhadang. 1. If you wish, you can use thinly sliced garlic. 2. Green chillies can be replaced with chilli powder. 3. Store in an air-tight container. It stays fresh for 10 days. Enjoy bhadang recipe | spicy puffed rice chivda | Indian bhadang | with step by step photos.

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chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | with amazing 24 pictures. Diwali is nearing and looking for a perfect savoury or jar snack to make for your guests? instant homemade chakli is definitely a go to. It is one of the most famous Indian snack and also is made in many Indian houses. Chakli is a namkeen which is made with easily available ingredients which are found in every well maintained kitchen. Rice flour chakli is also quick and easy to make. The method to make chakli might look complex but actually it is not. The process of making chakli is divided into three parts, the first is kneading the dough. For kneading dough for chakli, firstly you need to sieve the rice flour to get rid of impurities in it and add cup curds (dahi) ,butter, turmeric powder (haldi), chilli powder, asafoetida (hing), ginger- green chilli paste and sesame seeds (til). Mix and knead into a soft dough. The second step is divide and taking a portion and press it into a chakli “press” and cover it with the lid. Press out round swirls of chaklis. The final step is to deep- fry the instant homemade chakli till crisp and golden brown and drain on absorbent paper. Cool and store it in air tight container. Chaklis are an indispensable Diwali snack. Not only are they ideal to accompany the Diwali sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Made of spiced rice flour bound by curds and butter to make a soft dough, chaklis are super-crisp deep-fried savouries, which can be easily preserved for around two weeks provided you keep them in a dry and airtight container. While you might initially find it difficult to press out the chaklis into perfect circles, it will be a breeze once you get the hang of it! You can also serve instant homemade chakli as an evening tea snack with a hot cup of Masala Chai. I don’t only make it on occasion of Diwali but I keep making it once is consumed and over as my kids love this chakli but also they take chakli for kids tiffin snack. Enjoy chakli recipe | instant homemade chakli | rice flour chakli | Gujarati chakri | detailed step by step recipe and video below.

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farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with 32 amazing images. farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack is a perfect accompaniment to a cup of masala chai or coffee. Learn how to make Gujarati farsi poori. To make farsi puri, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using little water. Divide the dough into 24 equal portions and roll each portion into a 50 mm. (2”) diameter thick circle. Prick the puris all over using a fork. Heat the oil in a deep non-stick kadhai, and deep-fry a few puris at a time, on a slow flame till they turn light brown in colour from both the sides. Drain on an absorbent paper. Cool completely and store them in an air-tight container. For Gujaratis, Diwali is incomplete without farsi poori. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is quite often sent to each other’s house during Diwali. It is soft but yet crispy. This Indian farsi puri Diwali snack is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. While we have made it with maida as the base ingredient, some people also prefer to use equal proportion of maida and wheat flour. Tips for farsi puri. 1. You can also add little roasted cumin seed powder. 2. Always measure the ghee after it is melted. 3. Do not roll the puris thinly, it should be little thick. 4. These puris should be stored in an air-tight container, stays good for at least 10 days. These puris can be carried for picnic, travelling or even taken to work. Enjoy farsi puri recipe | Gujarati farsi poori | Indian farsi puri Diwali snack | with step by step photos.

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nachni bajra khakhra recipe | healthy ragi khakhra | masala nachni khakhra | healthy snack | nachni bajra khakhra is a jar snack which can be enjoyed by one and all in the family. Learn how to make healthy ragi khakhra. Healthy ragi khakhra is a crispy snack that is full of Iron and fun! Loaded with iron-rich nachni and Bajra Flour, this snack also scores high on flavour thanks to ginger, garlic and green chilli pastes. To make nachni bajra khakhra, combine all the ingredients in a deep bowl and knead into a firm dough using warm water. Divide the dough into 7 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter thin circle, using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and place a roti on it and cook on both sides for a few seconds. ook on a slow flame until crisp using little pressure with the help of a khakhra press. Allow them to cool completely and store in an air-tight container. Use as required. Sesame seeds heighten the aroma of this healthy snack, while also adding to its crunchiness. This tasty and nutritious healthy snack can also double up as a breakfast option and is good for Pregnant women, especially those who suffer nausea. Such dry snacks are considered a good option to keep nausea at bay. This masala nachni khakhra is cooked without any fat. Moreover, it provides a good dose of fibre too. Heart patients, diabetics, women with PCOS, weight-watchers and even kids will find this jar snack interesting. You can also pack them to work, to munch on in the afternoon instead of a bag of chips! Enjoy the crunch, but the nourishing way. Tips for nachni bajra khakhra. 1. Knead the dough with warm water since bajra and ragi flour has been used. 2. After kneading the dough do not keep it for a long time, else it might turn soft. 3. Rolling these khakhras might not be easy, especially if you are an amateur, because it has less wheat flour. For ease of rolling, you can roll them between 2 sheets of plastic. 4. Remember to cool them well spreaded on a flat plate preferably. Store them in an air-tight container only after it has been cooled completely. Want some more healthy snack ideas? Try the Baked Oats Puri and the 4-Flour-Dosa. Enjoy nachni bajra khakhra recipe | healthy ragi khakhra | masala nachni khakhra | healthy snack | with step by step photos.

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sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos. sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook. Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container. A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea. While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked. Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below.

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sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with 12 amazing images. The sev murmura recipe features a mix of two all-time favourites – sev and kurmura – in a handy dry form. It is a light and easy to make dry snack. This has lesser calories than any other street food recipe. In this scrumptious Gujarati sev kurmura jar snack, the sev and puffed rice are sautéed in oil with a dash of spices. This helps the flavours to sink in well, and also keeps the puffed rice crisp and nice for some days. You can also add in onions, tomatoes some chutneys and use the sev murmura in making bhel puri. I usually prepare sev murmura and store it in an air-tight container for midnight cravings and hunger pangs. Also, you can serve it to your guests and makes a perfect Indian travel dry snack. My kids also prefer taking it along with them to school as a kids tiffin treat! A cup of masala puffed rice with tea is enough to keep you full for a while. Make sure to use fresh, good quality murmura to get tasty, crunchy sev mamra . The sev kurmura can also be used to make chaats like Bhel Puri and Sukha Bhel. Learn to make sev murmura recipe | sev kurmura | sev mamra | spicy puffed rice | masala puffed rice | with detailed step by step recipe photos below.

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moong dal crispies recipe | moong dal namakpare | kids tiffin snack | with 28 amazing images. Aromatic, spicy and flavourful, but very kid-friendly, these moong dal crispies make a wonderful snack to send in your kids’ tiffin box. You can make a large batch and store moong dal crispies in an airtight container for around 2 weeks, so you can serve it up to your kids whenever they are struck by a sudden hunger pang. For their part, they would love to bite into these crunchy and tasty moong dal and wheat flour crispies, with the exciting flavour of sesame, coriander and lemon. Jar Snacks like these moong dal crispies are also very helpful when sudden guests arrive. To make moong dal crispies, we had soaked and blend moong dal into a course paste. Further, we have combined it with whole wheat flour, oil, coriander, sesame seeds, you can also add ajwain, jeera, kalonji, coarsely crushed dhania seeds or black peppercorns can also be added to perk up the flavor of moong dal crispies. Next, we have added turmeric powder, ginger-green chili paste, lemon juice and salt and knead it into a semi-stiff dough without using any water. Add only 4 tbsp of water, if you think its required. Divide the dough into 4 equal portions and rolled into a thin circle. Cut it into diamond shapes and deep fry until golden brown from all the sides. Remove in a plate, once they are cool store moong dal crispies in an air-tight container. Moong dal crispies are an indispensable snack for the Diwali season! Not only are they ideal to accompany the sweets you share with friends and family, but they also come in handy when you want to have a quick snack with tea. Enjoy moong dal crispies recipe | moong dal namakpare | with detailed step by step recipe photos below.

Reviews

Indian Snacks to Carry While Travelling Abroad
 on 03 Jul 18 10:25 PM
5

Indian Snacks to Carry While Travelling Abroad
 on 23 Feb 17 05:58 PM
5

My family never eat outside food when traveling due to health reasons and we always carry some snacks like as Poha Chivda, Bhadang Murmura,Methi Thepla thanks for providing above Indian Snacks to Carry While Travelling recipes
Tarla Dalal
24 Feb 17 09:02 AM
   Thank you for the information Simran and delighted to hear to hear from your side. Happy Cooking!!!
Edited after original posting.