This page been viewed 2649 times

 Indian Food for Train Travel

  Last Updated : Jul 20,2018






Indian Food for Train Travel, Homemade Food for Train Travel, What to Pack? 

Long hour train journeys can be tiring but, fun too. You meet new people, share a few moments of your life, spend hours watching the moving landscape. The never-ending banter of food vendors walking up and down the aisle, hawkers selling toys, locks, inflatable pillows. While some Indian train stations are popular for their regional special foods like Jhaalmuri from Howrah Junction, Kolkata , Poha from Ratlam Junction, Madhya Pradesh. Not many are fans of Railway food and prefer carrying food from home on the journey. Be it for yourself or fussy kids, food is an important aspect while travelling for a holiday with family. For some, it is a necessity - they might not eat outside due to religious reasons, or health concerns. For others, food is fun! A few hours or days without proper food takes a toll on them. This article will help you solve your food dilemmas while travelling.

While you are travelling from Mumbai to Pune, you will often come across with enthusiastic chikki sellers trying to make some sale. “Chikki, Lonavala chikki” is what they say and spread a wide range of chikkis like peanut, rajgira, dry fruit chikki, til chikki, in front of you. This crispy chikkis are very easy to prepare and can be stored for a longer period of time in airtight containers. I personally feel no meal is complete without a dessert . A number of Indian sweets like Ladoos, Barfi, Golpapdi and Katli are perfect for travel since they are dry and packed full with flavor.

Fluffy, soft dhoklas can also be your favorite travel food. Just like idli, they are steamed and healthy. Also, you can make a wide range of dhoklas using different dals and flours. A dash of tempering with aromatic ingredient enhances the taste. Serve them with dry garlic chutney or ghee/oil.

 

Indian Travel Food Dry Snacks Recipes

“Chai garam, garma garam, Coffee coffee” is something that will surely wake you up early in the morning while sleeping. Snacks like Khakhra, Namak para, butter murruku, methi puri will add sparkle to a cup of tea or coffee! Dry snacks like sev murmura can be perked up with kala channa or moong tossed in garlic. Also, you can spice them up with mixed sprouts, crunchy veggies, crispy nuts and spice powders to make Mixed Sprouts Bhel. Keep in mind that the dry snacks will stay fresh for longer than a week
 

Indian Travel Food Idli / Dosa / Upma Recipes

Rice is a staple food in Southern India. Apart from having Rasam bhaat and Sambhar bhaat for a meal, they love tossing rice in aromatic ingredients and create delectable dishes like Lemon rice and tamarind rice (Puliyodare). Idli, Dosa and vada are loved not only in the South but, all over India equally. Even the remotest railway stations in South India has vendors carrying bamboo baskets loaded with idlis wrapped in banana leaves. A few rupees in your pocket will easily fetch you a wholesome meal of idlis dunked in a spoonful of til oil or ghee mixed with Milagai Podi (Gun powder). Being fermented and steamed, idli is considered to be nutritious and safe. While idli is normally served with chutney and sambhar, while travelling it is customary to serve with dry chutney powders as one does not have to worry about leakage or spoilage. Ask any elderly women in Southern India how to make ‘travel dosa’ and they will share the secret with you. Unlike the thin, crisp dosas, while travelling ensure that you make them a little thicker and cook generously with oil, ghee or butter so they stay moist for a longer period of time. Cool them completely and wrap in banana leaves (or aluminium foil if you can’t get leaves), and store in an airtight container. Enjoy the dosas with dry chutney powders, or with tomato or onion pickle. Light dishes like upma also makes a great travel food. When preparing upma for travel, it is important to use oodles of oil to avoid turning it into a lump. Also, while packing if you feel it is turning lumpy then add melted oil/ghee and break them using the back of a spoon. Enjoy these soft foods with a side of crispy Yellow banana wafers.
 

Indian Travel Food Paratha Recipes

Apart from thepla, dashmi roti, sindhi koki and parathas which have a good shelf life, Maharashtrian speciality masala puri with aloo sabzi, dried coconut-garlic chutney or peanut chutney makes a wholesome meal. Also, pyaaz ke paratha, sattu ke parathe pairs amazing with litti and pickle. However, you have to be careful while packing them. Firstly, you need to cool them completely because if they are packed hot, they will release water and become mushy. Wrap the parathas in an aluminium foil and then pack them in an airtight container. Now, your dabba full of taste, joy and goodness is all set to go into your bag. Dry subzis like Masaledar Arbi, Aloo Fry , Tava Paneer, Mushroom and Green Pea Subzi can be cooked and packed. They are not only delicious but, also satisfying.
 

Indian Travel Food Sandwiches Recipes

You can never fail with the good old sandwiches and wraps. Stuff them with anything and you are ready to roll. The only problem is they do not stay firm for a longer period of time so, you have to carry the bread/roti separately and then stuff them with a mixture to avoid sogginess. From regular cheese sandwich, chutney sandwich, jam bread to lip-smacking Cheesy Corn and Carrot Sandwich, Cream Cheese Sandwich, wrapped in aluminium foil and stored in an airtight container stays fresh for 4 to 5 hours.

We have given you a selection of recipes in this article, but you can find many more choices on our website. Happy cooking!



indian food for train travel

1.  
 by Tarla Dalal
This is a crispy jar snack that is very famous all over India. Para is essentially a diamond-shaped, deep-fried snack made with a plain flour dough. There are both sweet and savoury versions of para. This recipe introduces you to the savoury version, seasoned with salt and flavoured pleasantly with ajwain. Cool the Namak Para completely after deep-frying, and store it in an airtight jar. Relish it with a cup of hot masala chaai , and lose yourself in the simple yet satisfying experience – after all, it is little joys like this that make life a delightful ride! You can also try other jar snacks like Aloo Bhujia or Bajra Vadi .
A blast of flavour and an attack of crunchiness... your taste buds are in for an exciting adventure with these Methi Puris! A traditional Indian jar snack, these crisp Methi Puris are made with a dough of whole wheat flour, spruced up with fenugreek leaves and spices. The mild bitterness and strong aroma of methi are really enchanting, and sure to tantalize your taste buds. You can serve the Methi Puris with tea to make it a special evening!
3.  
 by Tarla Dalal
Called Puliyodare in Tamil, this is an Iyengar cuisine classic. A heart-warming dish that uses tamarind to create a magical flavor. The South Indian style tadka adds both flavor as well as appeal, making this a great lunch/dinner recipe. Enjaaai!
4.  
 by Tarla Dalal
Crispy and sweet Rajgira Chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds. It has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts. A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the chikki a wonderful aroma and flavour. Rajgira Chikki can be had on fasting days. It can also be made for festivals like Makar Sankaranthi . Try other fasting recipes like Kand Sandwich or Kand Aloo Pakoda .
5.  
 by Tarla Dalal
Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth laddoos made of whole wheat flour and jaggery. Roasting the flour well removes the raw smell and gives the Whole Wheat Flour and Jaggery Laddoo a rich aroma while jaggery and ghee give it an intense, traditional flavour. Wholesome and nutritious, the Atta ke Laddoo is a saviour when hunger strikes. Just two laddoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week. You can also try recipes like Churma Ladoo or Coconut Laddoo .
 
No reviews
A no-fuss recipe that is easy and straight-forward but bursting with flavour, the Dry Peanut Chutney Powder is something that can be found in every Maharashtrian home. This delectable powder of roasted peanuts, garlic and spices adds josh to any meal with its crunchy mouth-feel and vibrant flavour. It stays fresh in an airtight container in the fridge for 15 to 20 days so you can make a sizable batch and keep it, to enjoy with your daily meals. You can also try other chutney powders from across India, like the Dry Garlic Chutney and Chutney Podi
7.  
 by Tarla Dalal
The Sev Murmura features a mix of two all-time favourites – sev and kurmura – in a handy dry form. In this scrumptious Gujarati 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. A cup of this with tea is enough to keep you full for a while. On top of all that, it is so tasty that it will be enjoyed by everybody. The Sev Murmura can also be used to make chaats like Bhel Puri and Sukha Bhel .
Murmura with Mixed Sprouts is a vibrant preparation of puffed rice tossed together with mixed sprouts, crunchy veggies, crispy nuts and spice powders. A sprinkling of raw coconut gives a very nice texture to this snack, while lemon juice and sweet chutney add tang, flavour and a bit of moisture, which is necessary to hold the ingredients together. You can enjoy this satiating and mouth-watering Mixed Sprouts Bhel with tea, or serve to your kids when they are back from school. Since it involves no cooking, you can even have it as a snack as soon as you are back from work. You can chop and keep the ingredients ready in the fridge before you leave in the morning, and quickly toss up a filling treat when you are back in the evening, tired and yearning for a quick refreshment. With puffed rice you can also make Kolhapuri-Bhadang Murmura , Puffed Rice and Sesame Bars , Sprout and Fruit Bhel, Meva Moodi and Bhel Puri .
 
No reviews
Corn and carrot, everybody’s favourite ingredients, team up to make this wonderful, please-all sandwich. While both are yummy ingredients, they are both mildly sweet, so we have added capsicum and green chillies for a touch of spice, and of course, a lot of cheese to spruce up the sandwich! The Cheesy Corn and Carrot Sandwich is an ideal travel sandwich, not only because everyone loves it, but also because it stays good for five hours if properly cooled, wrapped in aluminium foil and stored in an airtight container. It is also very important to use fresh bread to make your sandwich. We have not trimmed the edges of the bread, but you can do so if you wish. You can also try other sandwiches like Cream Cheese Sandwich or Tricolor Sandwiches .
Here is a peppy sandwich that is sure to remind you of your favourite street foods! In this easy-to-make recipe, bread slices are buttered and sandwiched with a vibrant green chutney that strikes a spicy conversation with your taste buds! You can prepare this as a quick snack any time you are hungry or relish it in the evening with a cup of tea. Alternatively, you can store this in a dry, airtight container and carry it along for tiffin – it will stay fresh for at least 3 hours. Have a go at other sandwiches like Besan Chila Sandwich or Green Pea and Cucumber Sandwich .
Crispy wafers made out of yellow bananas are an all-time favourite all over the country, especially in regions of Kerala and Tamil Nadu where yellow bananas are available all year round. You need to choose hard and raw yellow bananas to make these wafers. Some people like to make it out of bananas that have just begun to ripen, in order to get a sweet and spicy flavour but this recipe gives you the procedure for proper raw bananas. Follow the procedure of adding salt, and other steps, exactly as mentioned in this recipe in order to get perfect Yellow Banana Chips. The outcome will be so fabulous that your Raw Banana Wafers will earn you many compliments!
Aloo Fry is a chatpata dry potato preparation, made with a large assortment of spice powders including tongue-tickling ones like garam masala and amchur. It is amazing how common spice powders and an everyday veggie can result in something so tasty when used in the right proportions and cooked the right way! While cooking the potato cubes, do not keep on stirring continuously as they will break and become mushy. Just let them cook for the required time, stirring occasionally, to get a nice texture and taste. We have used mustard oil in this recipe as it adds to the peppy flavour! You can also try other recipes like Potatoes in Harissa Sauce or Potatoes and Tomatoes Stuffed with A Coconut-based Paste .
The Onion Paratha is a simple, everyday recipe that is nevertheless a wonderful treat for the palate. The masaledar stuffing of crunchy onions, perked up with green chillies and a range of spice powders, makes every bite a thrilling experience. You will surely enjoy the crackling mouth-feel and sparkling flavour of this dish. Yet, it is surprisingly quick and employs simple methods and everyday ingredients, so you can include it as part of your everyday cookbook. Serve it for breakfast or lunch , with a cup of curds. You can also try the Parathas Stuffed with Vegetables and Cheese or Papad Stuffed Parathas .
14.  
 by Tarla Dalal
The wondrous dishes that each Indian community contributes to our nation’s cuisine is just remarkable! The Sindhi Koki is a fabulous roti prepared with a dough of whole wheat flour perked up with a large array of flavour enhancers like onions and coriander to cumin seeds and pomegranate seeds. While onions and other ingredients add flavour and crunch to the roti, the seeds do a great job in raising the flavour to a much higher plane! Enjoy the Sindhi Kokis hot and fresh. Enjoy these Kokis with plain curds and Aam aur Chane ka Achaar .
15.  
 by Tarla Dalal
When a dash of jaggery is added to whole wheat flour dough, you get this mouth-watering Dashmi Roti (Sweet)! This ever-popular Maharashtrian roti is just mildly sweet, so you can have enough of it to make a complete meal with lemon pickle and black chana usal. As the dough is bound together by the jaggery, a bit of oil, milk and water, this roti stays good for three days, and you can safely carry it along when travelling. Make sure you use good quality of ghee when cooking these rotis to get the authentic flavour and texture.
Soft and spongy, this sumptuous dish is perfect for breakfast A very popular offering in South Indian restaurants, Set Dosa is a snack of fluffy, melt-in-the-mouth dosas, which are named so because they are usually served in pairs. These comforting and satiating dosas are quite a contrast to the usual image of crisp, golden dosas but they are perfect to have with chutney and sambhar or spicier accompaniments like kadala (chickpea) curry, vada curry or saagu.
17.  
 by Tarla Dalal
Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now. Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it. The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the batter is soft and fluffy, and do not make it watery. After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa , Uttapa and dainty Appe as well.
18.  
 by Tarla Dalal
A powerful combination of pungent garlic and nutty dried coconut, perked up with a generous dose of chilli powder, the Dry Garlic Chutney is a flavourful albeit strong value-add to many snacks and chaats, especially Vada Pav. For a change, you could try sprinkling some on an open sandwich too!
This subzi is so tasty you can finish it off all by itself even without any rotis or rice! Chock-full of your favourite ingredients ranging from paneer and mushrooms to green peas and potatoes, this subzi is just too flavourful, although it is very easy to make and uses only common ingredients. The unique aroma and flavour of this Tava Paneer, Mushroom and Green Pea Subzi can be attributed greatly to the chaat masala and kasuri methi, both of which lend their strong and pungent characteristics to this dish. Also do try other tava recipes like Sprouts Tava Rice and Paneer Tava Masala .
20.  
 by Tarla Dalal
This creamy and masaledar dry subzi of colocassia is a fab combo for rice , rotis or puri . A tangy masala mixture of curds, dried mango powder and other spice powders gives this dry, microwave-cooked dish a tongue-tingling flavour, while milk and cream give it a rich and luscious mouth-feel. Garnish this Masaledar Arbi with loads of coriander and serve it hot.
21.  
 by Tarla Dalal
These spicy puris can be served at mealtime or as a tea-time snack. As a variant, you can make crispy puris by pricking them and then frying on a medium flame—you can stock these in jars for your children to help themselves when hunger attacks them between meals! alternatively, you can also bake the puris instead of deep-frying, but make sure you roll them thinly and prick them before baking.
Upma is one of the most common Breakfast items, all over India. It is a quick preparation using common ingredients, and so it can be made without much ado. Plus, you can also make it healthier by adding a lot of boiled veggies like carrots, beans, potatoes, tomatoes and peas along with the semolina when cooking. Serve hot in an inverted cup shape, as suggested.
23.  
 by Tarla Dalal
Here’s a quick and easy way to make your own dhokla flour at home, and use it to make tasty dhoklas. This dry flour can be ground within minutes in your own kitchen using just two ingredients and a regular mixer-grinder. By blending the dal and rice to a fine coarse texture, which is neither coarse nor fine, you get dhoklas that are very soft and nice. Once the flour is ready, you can store it in an airtight container for around two months, and use as and when required. We have used this flour to make awesome Khatta Dhokla, an all-time favourite snack in Gujarat. It is called khatta dhokla because the flour is mixed with curd and fermented for 10-12 hours before steaming. This, along with a little lemon juice added later, gives the dhoklas a tempting sour flavour. You can season the Khatta Dhokla made with Homemade Flour with pepper or chilli powder, as per your liking. Serve it with peppy green chutney, for a most wonderful experience.
24.  
 by Tarla Dalal
Lemon Rice is an all-time favourite rice preparation in South India, where it is made on a regular basis for lunch or dinner, offered as prasad to devotees at temples, served as part of a wedding spread, and carried frequently in the dabba to work or school. With a holistic flavour that combines spice and tang, this rice does not need any complex accompaniments – just a papad or some crispy potato wafers would do!
Nothing like theplas to carry along on a journey. Not only are they very tasty with the superb flavour and aroma of methi, they are also satiating and convenient. To make these theplas 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. You also need to make sure you add lots of oil while cooking; otherwise they will become dry and get spoilt soon. When made as per the instructions, the Methi 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 them 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 .
Subscribe to the free food mailer

World Heart Day

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email
Rate and review this recipe and get 15 days FREE bonus membership!

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews