Hodophile Mom

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Deepali Bhawalpuria

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Are you always on the lookout for healthy and delicious snacks for your little ones, especially when you’re on the go? I curated a fantastic list of travel-friendly Indian snacks that are not only tasty but also easy to pack and enjoy anywhere. From crunchy savories to delightful sweets, these snacks are perfect for keeping your kids satisfied during travel.

Savory Snacks

1. Wheat Khakhra

Ingredients:

  • 1 cup whole wheat flour
  • 2 tablespoons oil or ghee
  • Salt to taste
  • Water as needed
  • Spices (optional): Cumin seeds, ajwain, or kasuri methi

Instructions:

  1. In a bowl, mix whole wheat flour, salt, and spices (if using).
  2. Add oil or ghee and mix until the flour resembles coarse crumbs.
  3. Gradually add water and knead into a firm dough. Let it rest for 15-20 minutes.
  4. Divide the dough into small balls. Roll each ball into thin chapatis.
  5. Heat a tawa on medium flame. Cook each chapati on the tawa, pressing it with a cloth or spatula to ensure even cooking.
  6. Flip and cook until both sides are crispy and golden brown.
  7. Store in an airtight container.

2. Mathri

Ingredients:

  • 1 cup all-purpose flour (maida)
  • 1/4 cup semolina (sooji)
  • 1/4 cup ghee or oil
  • Salt to taste
  • 1 teaspoon carom seeds (ajwain)
  • Water as needed

Instructions:

  1. Mix flour, semolina, salt, and carom seeds in a bowl.
  2. Add ghee or oil and mix well until the mixture is crumbly.
  3. Gradually add water and knead into a stiff dough. Let it rest for 30 minutes.
  4. Roll the dough into small discs (about 2 inches in diameter).
  5. Prick each disc with a fork to prevent puffing.
  6. Heat oil in a pan and deep fry the discs on medium heat until golden brown.
  7. Drain on paper towels and cool completely before storing in an airtight container.

3. Homemade Crunchy Makhana

Ingredients:

  • 2 cups makhana (fox nuts)
  • 1 tablespoon ghee
  • Salt to taste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chaat masala (optional)

Instructions:

  1. Heat ghee in a pan over medium heat.
  2. Add the makhana and roast, stirring continuously, until they become crisp (about 10-15 minutes).
  3. Add salt, turmeric powder, and chaat masala (if using). Mix well.
  4. Allow to cool and store in an airtight container.

4. Banana Chips

Ingredients:

  • 4 raw bananas
  • Salt to taste
  • Turmeric powder (optional)
  • Oil for frying

Instructions:

  1. Peel and slice the bananas thinly using a mandoline slicer.
  2. Soak the slices in water mixed with salt and a pinch of turmeric powder for 10 minutes.
  3. Drain and pat dry with a kitchen towel.
  4. Heat oil in a deep pan and fry the slices in batches until golden and crisp.
  5. Drain on paper towels and cool completely before storing in an airtight container.

5. Homemade Poha Chivda

Ingredients:

  • 2 cups thin poha (flattened rice)
  • 1/4 cup peanuts
  • 2 tablespoons roasted chana dal
  • 10-12 curry leaves
  • 2 green chilies, slit
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil

Instructions:

  1. Dry roast the poha in a pan until crispy. Set aside.
  2. Heat oil in the same pan. Add mustard seeds and let them splutter.
  3. Add peanuts, roasted chana dal, curry leaves, and green chilies. Fry until peanuts are golden.
  4. Add turmeric powder and salt. Mix well.
  5. Add the roasted poha and mix thoroughly.
  6. Let it cool before storing in an airtight container.

6. Ragi Chips

Ingredients:

  • 1 cup ragi flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons oil
  • Salt to taste
  • Water as needed

Instructions:

  1. Mix ragi flour, whole wheat flour, salt, and oil in a bowl.
  2. Add water gradually to form a stiff dough.
  3. Roll out the dough on a floured surface to a thin sheet.
  4. Cut into desired shapes using a knife or cookie cutter.
  5. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes or until crisp.
  6. Cool completely and store in an airtight container.

7. Roasted Peanuts

Ingredients:

  • 2 cups raw peanuts
  • 1 tablespoon oil
  • Salt to taste

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Mix peanuts with oil and salt.
  3. Spread them on a baking sheet in a single layer.
  4. Roast for 15-20 minutes, stirring occasionally, until golden and crunchy.
  5. Cool completely before storing in an airtight container.

8. Masala Cashew made at home

Ingredients:

  • 2 cups raw cashews
  • 1 tablespoon oil
  • Salt to taste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chaat masala

Instructions:

  1. Heat oil in a pan over medium heat.
  2. Add the cashews and roast, stirring continuously, until golden.
  3. Add salt, chili powder, and chaat masala. Mix well.
  4. Let them cool completely before storing in an airtight container.

9. Masala Idlis

Ingredients:

  • 1 cup idli batter
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 10-12 curry leaves
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste

Instructions:

  1. Prepare mini idlis using the idli batter and a mini idli steamer.
  2. Heat oil in a pan. Add mustard seeds and let them splutter.
  3. Add curry leaves, turmeric powder, red chili powder, and salt.
  4. Toss the mini idlis in the spice mixture until well-coated.
  5. Serve warm or store in an airtight container for later.

10. Roasted Chickpeas

Ingredients:

  • 2 cups cooked chickpeas (or canned chickpeas, drained and rinsed)
  • 1 tablespoon olive oil
  • Salt to taste
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Pat the chickpeas dry with a kitchen towel.
  3. Toss them with olive oil, salt, cumin powder, and paprika.
  4. Spread them on a baking sheet in a single layer.
  5. Roast for 25-30 minutes, shaking the pan occasionally, until crispy.
  6. Cool completely before storing in an airtight container.

Sweet Snacks

1. Laddoos (Wheat Jaggery, Coconut Dates, Ragi)

Wheat Jaggery Laddoo

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup jaggery, grated
  • 1/4 cup ghee (clarified butter)
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons chopped nuts (optional)

Instructions:

  1. Heat ghee in a pan, add wheat flour and roast on low flame until golden brown and aromatic.
  2. Add the grated jaggery and mix well until it melts and combines with the flour.
  3. Add cardamom powder and chopped nuts (if using).
  4. Remove from heat and let it cool slightly.
  5. While still warm, shape the mixture into small laddoos.
  6. Let them cool completely before storing in an airtight container.

Coconut Dates Laddoo

Ingredients:

  • 1 cup grated coconut (fresh or desiccated)
  • 1 cup dates, pitted and chopped
  • 2 tablespoons ghee (clarified butter)
  • 1/4 teaspoon cardamom powder

Instructions:

  1. Heat ghee in a pan, add the grated coconut and roast until slightly golden.
  2. Add chopped dates and continue to cook, stirring continuously, until the dates soften and blend with the coconut.
  3. Add cardamom powder and mix well.
  4. Let the mixture cool slightly, then shape into laddoos.
  5. Store in an airtight container.

Ragi Laddoo

Ingredients:

  • 1 cup ragi (finger millet) flour
  • 1/2 cup jaggery, grated
  • 1/4 cup ghee (clarified butter)
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons chopped nuts (optional)

Instructions:

  1. Heat ghee in a pan, add ragi flour and roast on low flame until aromatic and slightly darkened.
  2. Add the grated jaggery and mix well until it melts and combines with the flour.
  3. Add cardamom powder and chopped nuts (if using).
  4. Remove from heat and let it cool slightly.
  5. While still warm, shape the mixture into small laddoos.
  6. Let them cool completely before storing in an airtight container.

2. Oats Cookies Made at Home

Ingredients:

  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup honey
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon powder
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins or chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix together oats, whole wheat flour, baking powder, and cinnamon powder.
  3. In another bowl, beat butter and brown sugar until creamy.
  4. Add honey and vanilla extract to the butter mixture and mix well.
  5. Combine the dry ingredients with the wet ingredients. Add raisins or chocolate chips, if using.
  6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  7. Flatten slightly with a fork and bake for 10-12 minutes until golden brown.
  8. Cool completely on a wire rack before storing in an airtight container.

3. Dried Mangoes and Apricots

Ingredients:

  • Fresh mangoes
  • Fresh apricots

Instructions:

  1. Peel and slice the mangoes thinly.
  2. Halve the apricots and remove the pits.
  3. Arrange the fruit slices on a baking sheet lined with parchment paper.
  4. Dry the fruits in a dehydrator or a preheated oven at 60°C (140°F) for 6-8 hours, or until completely dry.
  5. Store the dried fruits in an airtight container.

4. Biscuits

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup butter, cold and cut into cubes
  • 1/4 cup powdered sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (as needed)

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix together flour, baking powder, and salt.
  3. Add cold butter and rub into the flour until the mixture resembles breadcrumbs.
  4. Add powdered sugar and vanilla extract. Mix well.
  5. Add milk, one tablespoon at a time, until the dough comes together.
  6. Roll out the dough on a floured surface to about 1/4 inch thickness.
  7. Cut into desired shapes using a cookie cutter.
  8. Place on a baking sheet lined with parchment paper and bake for 10-12 minutes until golden brown.
  9. Cool completely before storing in an airtight container.

5. Dry Fruit Trail Mix Made at Home

Ingredients:

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds

Instructions:

  1. Mix all the ingredients in a large bowl.
  2. Store in an airtight container.

6. Caramelized Makhana Made at Home

Ingredients:

  • 2 cups makhana (fox nuts)
  • 1/2 cup jaggery, grated
  • 2 tablespoons ghee
  • 1/4 teaspoon cardamom powder

Instructions:

  1. Heat ghee in a pan and roast the makhana until they are crispy. Remove and set aside.
  2. In the same pan, melt the jaggery with a little water until it forms a syrup.
  3. Add cardamom powder and mix well.
  4. Add the roasted makhana to the jaggery syrup and mix until well-coated.
  5. Spread the makhana on a greased surface and let it cool completely.
  6. Store in an airtight container.

7. Amaranth Chikki

Ingredients:

  • 1 cup amaranth seeds (rajgira)
  • 1 cup jaggery, grated
  • 2 tablespoons ghee
  • 1/4 teaspoon cardamom powder (optional)

Instructions:

  1. Heat a heavy-bottomed pan on high heat. Once hot, add a tablespoon of amaranth seeds. They should pop almost immediately. Repeat with the remaining seeds.
  2. In the same pan, melt the jaggery with a little water until it reaches the hard ball stage (drop a little syrup into cold water, and it should form a hard ball).
  3. Add ghee and cardamom powder to the syrup. Mix well.
  4. Quickly add the popped amaranth seeds and mix thoroughly.
  5. Spread the mixture on a greased surface and flatten it with a rolling pin to about 1/4 inch thickness.
  6. Cut into desired shapes while still warm.
  7. Let it cool completely before storing in an airtight container.

8. Whole Grain Crackers

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup flaxseeds
  • 1/4 cup sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup olive oil
  • 1/2 cup water

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix together whole wheat flour, rolled oats, flaxseeds, sesame seeds, salt, and baking powder.
  3. Add olive oil and water. Mix until a dough forms.
  4. Roll out the dough on a floured surface to about 1/8 inch thickness.
  5. Cut into desired shapes using a cookie cutter.
  6. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden and crisp.
  7. Cool completely before storing in an airtight container.

Bakery Snacks

Chocolate Protein Muffins (With Veggies)

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 1/4 cup protein powder (unflavored or chocolate)
  • 1/2 cup grated zucchini or carrot
  • 1/2 cup grated apple
  • 1/2 cup brown sugar or honey
  • 1/2 cup Greek yogurt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or grease it.
  2. In a large bowl, whisk together the flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and add brown sugar or honey, yogurt, oil, and vanilla extract. Mix well.
  4. Add the grated zucchini or carrot and grated apple to the wet ingredients and mix.
  5. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  6. Fold in the chocolate chips if using.
  7. Fill the muffin cups about 3/4 full with the batter.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Banana Bread Muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or grease it.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In another bowl, combine the mashed bananas, brown sugar, melted butter, yogurt, vanilla extract, and beaten egg.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the nuts or chocolate chips if using.
  6. Fill the muffin cups about 3/4 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Fresh Fruits

Ingredients:

  • A variety of fresh fruits (e.g., apples, bananas, grapes, strawberries, blueberries, oranges)

Instructions:

  1. Wash all the fruits thoroughly.
  2. Cut the fruits into bite-sized pieces.
  3. Mix the fruits together in a large bowl.
  4. Serve immediately or pack in an airtight container for a fresh snack on the go.

Nimbu Pani Masala Mixture Made at Home

Ingredients:

  • 1/4 cup black salt (kala namak)
  • 1/4 cup regular salt
  • 1/4 cup ground cumin (jeera powder)
  • 1/4 cup ground black pepper
  • 1/4 cup dried mint powder
  • 1/4 cup chaat masala
  • 1 tablespoon dried ginger powder (saunth)
  • 1/4 cup sugar (optional)

Instructions:

  1. In a bowl, mix together all the ingredients until well combined.
  2. Store the mixture in an airtight container.

To make Nimbu Pani (Lemonade):

Remember to choose snacks that are appropriate for the weather and always taste them before giving them to your kids to ensure they are fresh and free from spoilage. Enjoy your travels and happy snacking!