High-Protein Indian Travel Snacks (Homemade, No-Fridge)… aka the stuff that saved me from sad airport sandwiches#

So um. I travel a lot more now than I used to. Not like “I’m a travel influencer” (lol no), more like… family stuff, work stuff, weddings in random cities, and those spontaneous “let’s go for a long weekend” plans that always sound fun until you’re starving on a platform at 6:40 AM.

And I swear, the older I get, the more I can’t do the “just eat chips and a latte” thing. My body gets mad. My mood gets mad. I get hangry and then I start making dramatic decisions like paying ₹260 for a weird dry paneer wrap that tastes like fridge.

So I started packing high-protein Indian snacks that don’t need a fridge. Homemade ones. Because (a) cost, (b) hygiene, and (c) I actually like knowing what I’m eating. Also protein keeps me full, and honestly, it stops me from buying three cinnamon buns because I’m “tired”. Been there.

This post is basically my real-life list. Some are super traditional, some are like… a little modern gym-bro-ish, and some are “I made this at 11 PM while watching YouTube”.

First tho: what counts as “high-protein” in real life? (Not fitness-bro fantasy land)#

People toss around “high protein” like it’s a magical spell. But practically, for a snack, I aim for like 10–20 grams protein per serving. Sometimes even 8g is fine if I’m pairing it with fruit or chai.

Also, 2026 has been very… protein-obsessed, right? Like every brand has protein bars, protein chips, protein water (why). Even in India it’s exploded. Last year I read a couple reports saying India’s protein supplement market is still growing fast (double-digit growth vibes), and it tracks because you can literally find whey and plant protein in small cities now. But real food still wins for travel, at least for me.

And side note, a lot of Indians still don’t hit daily protein targets (depends who you ask and the study, but it’s a known gap), especially if you’re mostly vegetarian and not thinking about it. So if you travel a lot, snacks can actually help patch that gap without getting too intense about macros.

Okay anyway. On to the snacks. The good stuff.

My personal “no-fridge travel snack” rules (learned the messy way)#

I didn’t always do this smart. I once carried curd rice in a steel dabba on a 7-hour bus ride. In summer. Yeah… don’t ask.

Now my rules are boring but they save you:

  • If it smells amazing at home, it might smell… too amazing in a backpack later. Keep aromas in check unless you want the whole coach staring at you.
  • Dry = safer. Moisture is basically drama. Moisture means spoilage, and also soggy texture (worst).
  • Roast, bake, dehydrate, or fully cool before packing. Warm food + sealed box = condensation city.
  • I pack in small portions. One big box turns into crumbs and sadness.
  • Spice is good, but not “my stomach is on fire at 30,000 feet” good. Adjust for your situation.

Snack #1: Roasted chana (but make it actually tasty, not dusty)#

Roasted chana is the OG travel protein snack in India. It’s cheap, doesn’t go bad, and you can find it everywhere. But homemade tastes fresher, and you can control the masala.

Protein-wise, roasted chana is solid for a snack. It’s not meat-level protein obviously, but you get a decent hit, plus fiber, and it keeps you full.

How I do it (no perfection here):
I buy plain roasted chana (or roast chana dal at home if I’m feeling very “look at me adulting”). Toss with a tiny bit of ghee or oil, salt, amchur, red chilli, roasted jeera powder. Sometimes a pinch of hing. Sometimes I throw in curry leaf powder if I have it.

Pro tip: mix with peanuts for better texture and more protein/fat balance. Just don’t overdo peanuts if you get acidity like me. My stomach is dramatic.

Snack #2: Peanut + chana + soy nuts trail mix (Indian ‘protein mix’… not fancy)#

This is my current obsession because it’s basically “airport snack but not overpriced”. Soy nuts are everywhere now (even online in bulk), and they bump up the protein a LOT.

I mix:

  • Roasted peanuts (unsalted if you can, then season yourself)
  • Roasted chana (or chana dal)
  • Roasted soy nuts (plain or peri-peri if you like living dangerously)
  • Pumpkin seeds or sunflower seeds (optional, but I like the crunch)

Seasoning: salt, black pepper, chilli flakes, garlic powder, chat masala. Sometimes I add a tiny bit of jaggery powder for that sweet-salty thing. It sounds odd but it works.

Shelf life: easily 2–3 weeks in an airtight jar. For travel I pack it in little zip pouches.

Also: on flights, this mix is elite because it doesn’t crumble like bars and it doesn’t melt. I hate melted protein bars. Hate.

Snack #3: Sattu cheela… BUT travel version (dry roasted sattu bites)#

Okay so sattu is having a moment again in 2026, which makes me happy because Bihar/Jharkhand folks have been yelling about it forever like “WE TOLD YOU.”

Sattu drink is amazing but not travel-friendly without water and lemon and all that. So I do a dry snack version:

I make a stiff dough with sattu, besan (optional), spices, ajwain, salt, and just enough water to bind. Then I roll tiny discs (like thick mini mathri vibes) and roast them on a tawa REALLY slow with minimal oil. You want them dry-ish.

It’s not a cookie, don’t expect a cookie. It’s more like a savory protein biscuit. But with chai on a train? Honestly… comforting.

If you over-oil it, it can go rancid quicker, so go light. And cool fully before packing or it’ll go soft and then you’ll be sad.

Snack #4: Thela-style moong dal chaat… as a dry “moong dal mix”#

You know that street moong dal chaat where they toss soaked moong with onion, lemon, etc? Yeah that doesn’t travel.

But roasted moong dal (the crunchy one) DOES. I keep a jar at home like a squirrel.

I toss roasted moong dal with:

- salt
- chilli powder
- amchur
- chopped roasted peanuts
- sometimes dehydrated onion flakes (if I have)

It scratches the chaat itch without needing fresh stuff. If you want to get fancy on the go, you can add lemon right before eating, but don’t pre-add or it gets weird and soft.

Snack #5: Besan chilla strips (baked, not floppy)#

I love besan chilla. But regular chilla turns rubbery when cold, and then in the box it becomes… sad pancake.

So I started making “chilla strips”:

Make batter thicker than normal. Add grated carrot (a little), chopped methi (dry kasuri methi works), spices, and a scoop of unflavoured soy or whey isolate if you’re into that. Yeah I said it. It works, but don’t add too much or it tastes like gym.

Cook as thin sheets, then slice into strips, and bake/air-fry 10–12 mins to dry them out. They become like savory dippers.

They’re not super crunchy like chips, more like… firm. But they travel well for a day or two.

This is one of those snacks that’s “high-protein-ish” not max protein, but paired with a tetra pack soy milk or even just nuts, it’s solid.

Snack #6: Paneer is tricky… so I do paneer bhurji ‘jerky’ (kinda) — only for short trips#

Okay, controversial. Paneer without fridge is risky. I’m not telling you to carry paneer for 12 hours in heat. Please don’t sue me.

But for short trips (like 3–5 hours, AC train/flight) I sometimes make a super dry paneer bhurji, like DRY dry. Cook it longer than you think. Add lots of spices, little oil, and evaporate moisture.

Then I cool it fully and pack it with a silica gel sachet (not touching food, obviously) in the outer pouch. I eat it early in the journey.

Is it my safest snack? No. Do I do it anyway sometimes because it tastes amazing? Yep.

If you want a safer dairy-ish option, carry roasted makhana + nuts instead. Less drama.

Snack #7: Roasted makhana + roasted edamame (the 2026 ‘fancy mix’ that’s actually good)#

Makhana used to be “my mom’s fasting snack”. Now it’s in every upscale café as a “superfood bowl topping”. Life is funny.

Makhana alone isn’t super high protein, but if you combine it with roasted edamame/soybeans or soy nuts, it becomes a legit high-protein travel mix.

My fav masala: ghee + salt + pepper + peri peri + a pinch of kasuri methi. Roast till crisp.

Pack it only after it’s totally cooled, or it loses crunch. And crunch is the whole point, like come on.

Snack #8: The humble peanut chikki… upgraded (more protein, less tooth-breaking)#

Chikki is one of those snacks that’s… perfect for travel. No fridge, no mess, and it doesn’t get squished too easily.

But the traditional jaggery-to-peanut ratio can be very sweet. I do a version that’s less sugary:

- peanuts
- a bit of roasted chana dal powder (this is key)
- sesame seeds (optional)
- jaggery just enough to bind

It ends up more nut-forward and a little softer than the rock-hard ones that threaten your dental work.

Also in 2026, jaggery quality is a whole conversation because adulteration is still a thing in some markets. I try to buy from a trusted brand or local source where I actually know it’s decent. If the jaggery smells “chemical-y”… skip it.

Snack #9: Lentil “khakhra” (home-style, slightly imperfect circles lol)#

Khakhra is a travel king. But wheat khakhra isn’t super protein-heavy unless you add stuff.

So I make a mixed flour dough: moong dal flour + besan + a little whole wheat for structure, spices, salt, oil. Roll thin (I never get perfect circles, mine look like maps). Roast on tawa till crisp.

These last DAYS. Like 7–10 days easy in a tin, sometimes more if humidity isn’t crazy.

Eat with: peanut butter sachet (yes, you can buy single-serve ones now everywhere), or just dry. On a train, I’ve eaten khakhra like a bored child for 2 hours straight. No regrets.

Snack #10: Masala egg muffins… wait no fridge?? (hear me out: only if you’re doing same-day)#

Again, not for everyone. Eggs are safer than paneer sometimes if fully cooked, but still—this is a SAME DAY snack.

If I’m leaving at 6 AM and I’ll eat by 10 AM, I’ll bake mini egg muffins: eggs + onion + chilli + coriander + a bit of cheese (optional) + spices. Bake till fully set.

Wrap in foil once cooled, then into a box.

This is one of those “I want real food” travel snacks. But if you’re going to be out in heat for long, skip it. I’m saying it twice because people get brave and then regret happens.

Snack #11: Protein “ladoos” that don’t taste like cardboard (most of the time)#

I’ve eaten some truly horrible protein ladoos. Like, dry chalk balls with stevia aftertaste. Why do people do this.

My version is simple:

- roasted peanut powder + roasted chana dal powder
- a little desiccated coconut
- cocoa powder sometimes (makes it feel like dessert)
- jaggery powder or dates paste (dates can reduce shelf life if too wet, so careful)
- pinch of salt
- ghee just enough to bind

If I’m adding whey/plant protein, I add a small scoop and then increase ghee slightly so it doesn’t become a dust bomb.

These are great for flights because they’re compact, no mess. But don’t make them too oily or they’ll feel gross by day 2.

Snack #12: Instant upma cups… but with soya granules (surprisingly works)#

Okay, this one is for when you KNOW you’ll have access to hot water (train pantry, airport lounge, office kettle, whatever).

I pre-mix roasted rava + masala + dehydrated veggies (you can buy them now, thank you internet) + roasted soya granules (not the wet soya chunks). Add roasted peanuts.

Pack into a paper cup or container. On the go, add boiling water, cover 8–10 mins.

It’s not exactly “snack” snack, it’s more like mini-meal. But high-protein-ish and comforting when you’re sick of biscuits.

Trend-wise, “instant high-protein meals” are all over Indian grocery shelves in 2026, but many are pricey and full of additives. Making your own mix is cheaper and you can control the spice.

Stuff I avoid packing now (because I learned… slowly)#

Some things sound travel-friendly but aren’t. At least not for me.

  • Anything with fresh coconut. Spoils fast, smells faster.
  • Sprouts. Unless you’re eating in 2 hours and it’s cool weather. Sprouts are basically bacteria’s favorite party.
  • Fish/meat dry fry for long travel. Yes it can work, but the smell situation is… a lot. Also safety.
  • Overly moist sandwiches. They go soggy and then you hate life.

Quick packing hacks that feel too basic but actually matter#

I used to think packing was whatever. Then I opened a container mid-journey and it smelled like… backpack.

Now I do:

  • Cool everything completely. Like actually completely. Impatience ruins snacks.
  • Use butter paper between layers for khakhra/mathri style stuff so it doesn’t break into dust.
  • Add a tiny tissue in the container for oily snacks (not touching directly if it’ll stick). Absorbs extra oil.
  • Label spicy vs mild. Sounds silly. But when you’re half-asleep on a bus, you don’t want to bite into nuclear peri-peri soy nuts.
Travel food is never about being “perfect healthy”. It’s about not feeling like trash at the destination. Protein snacks help me stay normal-ish, and that’s honestly the whole goal.

A real sample “travel snack kit” I pack (for like a 10-12 hour day)#

This changes all the time, but here’s a typical combo I’ll throw into my bag:

  • One small pouch roasted chana + peanuts mix
  • 2-3 lentil khakhras (wrapped so they don’t crack)
  • 1-2 protein ladoos (or chikki if I’m lazy)
  • A banana or apple (yeah fruit gets bruised, but still worth it)
  • Electrolyte sachet (not protein, but in 2026 heat waves are no joke, hydration matters)

And if I know I can get hot water, I pack that instant upma cup mix.

Honestly it’s not glamorous, but it stops me from buying random bakery puffs and then feeling sleepy and bloated. Plus it saves money. Travel is expensive enough.

A tiny reality check on food safety (because no-fridge is a flex until it’s not)#

Look, I’m not a food scientist. I’m just someone who’s had food poisoning once on a trip and now I’m paranoid forever.

General idea: the more dry + roasted + low moisture, the safer and longer it lasts. Anything cooked and moist (paneer bhurji, egg muffins, etc) I treat as “eat early, same day, keep cool if possible.”

If you’re traveling in peak summer, be extra careful. India’s been seeing more extreme heat days lately (you’ve felt it, I don’t need to lecture), and that changes how fast food turns.

When in doubt: pack dry snacks. Your stomach will thank you.

Final thoughts (aka me admitting I still mess this up sometimes)#

Some trips I’m super prepared with cute little pouches and homemade khakhra stacks. Other times I’m running out the door and I grab whatever’s in the jar—roasted chana, two bananas, and one emergency chikki that’s been there since… god knows.

But overall, high-protein Indian travel snacks have been such a game changer for me. I feel steadier energy, less cranky, less random junk eating. And it’s also kinda satisfying? Like you’re taking care of future-you.

If you try any of these, tweak them to your taste. More chilli, less chilli, add garlic, skip garlic, make it vegan, make it eggy, whatever. The point is: no fridge, homemade, still tasty.

Also if you like this kind of practical food-y writing, I end up reading a bunch of random blogs on AllBlogs.in when I’m procrastinating… worth a scroll, not gonna lie.