Smart Snacking: Healthy Travel Snacks You Can Actually Trust

Whether you are heading out for a road trip, catching a flight, or simply commuting long hours, eating right while travelling is tough—but not impossible. Most travel snacks in the market are packed with refined sugar, palm oil, excess sodium, and synthetic preservatives which result in bloating, slow digestion, and sugar crashes.

This blog will help you carry some healthy travel snacks that are low-fat, sugar-free, and palm oil-free to reduce post travel problems 

Why Travel Snacks Often Go Wrong?

Most ready-to-eat snacks are designed for taste, not for health. These are some common issues:

• High in trans fats and palm oil (blocks metabolism)

• Added sugars and artificial sweeteners (leads to blood sugar spikes)

• Over-salted and spicy (triggers water retention and bloating)

• Zero nutritional value (empty calories)

What Ayurveda Says About Eating While Travelling

In Ayurveda, Agni (digestive fire) is key to maintaining health. Travelling disturbs your body's natural rhythm and digestion leading to dryness, bloating, gas, and fatigue.

Ayurvedic Tips:

• Carry easy-to-digest, sattvic snacks.

• Include digestive herbs like cumin, fennel, and ajwain.

• Sip warm water or herbal infusions to balance Vata.

• Avoid excess of cold, heavy, or fried foods 

Top Healthy Travel Snacks to Carry

Here is a list of no-palm-oil, low-sodium, no-sugar, low-fat snacks that travel well and support digestion- 

Moong Dal Namkeen (Crispy & Light)

Ingredients:

• 1 cup yellow moong dal
• ½ tsp rock salt
• ¼ tsp turmeric
• ¼ tsp roasted cumin powder
• A pinch of black pepper
• 1 tsp ghee (optional)

Steps:

• Soak moong dal for 4–5 hours.
• Drain and pat dry completely on a cloth.
• Heat a thick-bottomed non-stick or iron pan on low flame.
• Add dal and dry roast it slowly, stirring continuously.
• Roast for 10–12 minutes till crispy.
• Turn off flame, add turmeric, salt, cumin, black pepper.
• Mix well and cool before storing.

Dry Chivda 

Ingredients:

• 2 cups thin poha
• 2 tbsp peanuts
• 1 tbsp roasted chana dal
• ½ tsp sesame seeds
• 6–8 curry leaves
• ½ tsp turmeric
• Rock salt to taste
• 1 tsp cold-pressed coconut oil or desi ghee

Steps:

1. Heat a pan, add poha, and dry roast on low flame till crisp. Remove and keep aside.
2. In the same pan, add oil/ghee. Roast peanuts, chana dal, sesame seeds, and curry leaves.
3. Add turmeric and salt. Mix everything.
4. Add roasted poha back into the pan. Stir gently to combine well.
5. Cool and store in airtight box.
   

3. Makhana–Peanut–Almond Namkeen

Ingredients:

• 2 cups makhana
• 2 tbsp peanuts
• 2 tbsp almonds (slivered or whole)
• ¼ tsp rock salt
• ½ tsp cumin powder
• A pinch of amchur (optional)
• 1 tsp ghee

Steps:

1. Heat ghee in a pan, roast makhana on low flame till crisp (5–7 mins) and the remove it. 
2. In same pan, dry roast peanuts and almonds till light golden.
3. Add all together in the pan, sprinkle salt, cumin, amchur.
4. Mix gently for 1–2 minutes, let it cool, then store.

Ayurvedic Essentials from Deep Ayurveda for Travel Wellness

Support your digestion, immunity, and liver health during travel with these Deep Ayurveda products that are 100% classical, chemical-free, and travel-safe.

1. Virog- It helps in detoxifying the body and helps with appetite
   and digestion. It also helps in relieving gastro-intestinal discomfort and
   facilitates bowel evacuation.
2. Triphala- It cleanses the colon and prevents bloating, gas issues during long trips or tours. 

Final Thoughts

Healthy snacking during travel is a preventive health practice. By combining clean food choices with Ayurvedic wisdom and the right herbs, you can stay light, energized, and illness-free—wherever you go.