5 Delicious Snacks To Pack For Any Road Trip To Make It Glorious


When traveling we always want to leave the routine behind and experience everything. People often escape real life to try and see everything they never had a chance to see. But, the snacks you carry for your road trip can be the difference between a good road trip and an epic road trip.

Here are 5 road trip snacks that won’t just ensure no one goes hungry on your journey but also make it epic.

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Thepla is the Gujarati road trip snack loved by everyone, and is primarily made of methi (fenugreek), wheat flour, curd and water. Theplas are very similar to paranthas, however, they are rolled thin and made with ghee. Thepla can be eaten for breakfast, lunch, or as a snack. It is often served with curd or chutney.

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Khakra is a popular Gujarati snack. It is made of wheat flour and is either savory or sweet. Khakra can be eaten as a snack or it can also be used as a stuffing for sandwiches.

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Bhakarwadi is a popular and tasty Maharashtrian snack. It is made of flour, gram flour, oil, and spices. Bhakarwadi is usually served with tea or coffee. It is a great snack to have on the go.

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Chikki is a traditional, hard, brittle, sweet snack that is popular in western India. It is made of peanuts and jaggery (a type of unrefined sugar) and has a crumbly texture. Chikki can be eaten as a snack or it can also be used as a topping on desserts.

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Mathri/ Namkeen

Mathri is a popular North Indian road trip snack. It is made of flour, milk, ghee, sugar, and cardamom powder. The dough is rolled out into thin sheets, then cut into small diamond-shaped pieces. The mathris are then deep-fried in ghee until golden brown. Mathri is best enjoyed with a cup of chai or coffee.

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Kaju Katli

Ingredients required:
Cashew nuts – 1 cup
Sugar – ½ cup
Water – ¼ cup
Ghee melted – 1 tsp
Edible silver foil – optional

How to make kaju katli:
1. Grind the cashews into a fine powder.
2. Sieve the cashew powder to ensure there are no lumps.
3. In a broad non-stick pan, mix water and sugar on medium heat.
4. You will see tiny bubbles appear on the surface, stir gently, and let it come to a rolling boil. Lower the heat.
5. Bring it to a boil for about 4 minutes and let it come to 1 thread consistency
6. Turn the heat on low.
7. Add cashew powder and stir using a spatula to avoid lumping.
8. In a minute or so, you’ll see that the cashew mixture is getting thicker.
9. Add melted ghee.
10. Keep cooking; turn off the heat as the dough starts leaving the pan.
11. To check the right consistency, take a tiny pinch of the mixture in your hand and see if you can shape a little ball with your fingers.
12. Remove the dough from the pan on a greased plate or parchment paper and knead the dough to make it less grainy, glossy, and smooth (roughly 5-6 minutes)
13. On the rolling board, place a greaseproof paper and the kneaded cashew dough on it. Place another paper, sandwiching the mixture between two papers
14. Once cooled down, top with edible silver, and cut into diamonds.