Indian Snacks to Pack for Long-Haul Flights: The Complete List
By Vihaan Patel (Priya Venkatesh is a food writer and frequent flyer who has eaten her way through 30+ countries while navigating vegetarian menus, airline meals, and street food stalls — always from an Indian traveller's perspective.) · Published · 8 min read
Long-haul flights are when you miss Indian food the most. These are the Indian snacks that survive 12+ hours in your bag, do not smell up the cabin, and clear customs at the other end.
Quick answer
The best Indian snacks for long flights are: thepla (Gujarati spiced flatbread), khakhra, trail mix with Indian namkeen, MTR instant upma or poha packets, dry fruit ladoos, makhana (fox nuts), roasted chana, and masala oats. These are shelf-stable, do not smell strongly, survive cabin pressure changes, and clear customs in most countries as processed food items.
The thepla — India's unofficial inflight meal
If there is one food item that defines Indian air travel, it is the thepla. These thin Gujarati flatbreads made with methi (fenugreek), wheat flour, and spices are the perfect travel food: they last 2 to 3 days without refrigeration, they are flavourful enough to eat plain, and they are light and compact. Wrap 8 to 10 theplas in aluminium foil, then place in a zip-lock bag. They survive cabin pressure changes without any issues.
Many Indian families pair theplas with a small container of mango pickle (athanu). If you carry pickle, make sure the container is under 100ml and sealed in your liquids bag for carry-on, or pack it in checked luggage in a leak-proof container. Note: some countries (Australia, New Zealand, USA) restrict the import of homemade food items — commercially packaged pickle is safer for customs. Our customs rules guide covers food import restrictions.
Khakhra and other Gujarati travel snacks
Khakhra — thin, crispy roasted flatbread — is the second-most-popular Indian travel snack after thepla. Available in masala, methi, garlic, and plain varieties. Brands like Jabsons, Induben, and Haldiram's sell travel-sized packs. Khakhra is virtually indestructible, weighs nothing, and provides carbohydrates and some protein. Pair with a small sachet of pickle or chutney for a complete snack.
Chakri (murukku), sev, and other crunchy Indian namkeen travel well in sealed containers. The only concern is crumbling — pack in rigid containers rather than soft bags. Fafda and gathiya are more fragile but worth carrying for short flights.
Trail mix and dry fruits — the smart option
A custom trail mix of almonds, cashews, raisins, dried cranberries, and Indian namkeen (bhujia or chevda) is the highest-calorie-per-gram snack you can carry. Mix 200g of dry fruits with 100g of namkeen in a zip-lock bag. This is your emergency meal — if the airline meal is terrible or your special meal does not arrive, this covers you.
Dry fruit ladoos (made from dates, nuts, and ghee) are calorie-dense, taste good, and do not need refrigeration. Make a batch before your trip or buy from a sweet shop — they last 5 to 7 days unrefrigerated. Makhana (fox nuts) roasted with a little salt and pepper is a light, non-smelly cabin snack.
Instant meals — the backup plan
MTR and Haldiram's instant packets (upma, poha, rava idli) are worth carrying on long-haul flights. Ask the cabin crew for hot water — most airlines will provide it in a cup — and you have a hot Indian breakfast mid-flight. The cup noodle model works for upma packets.
Ready-to-eat (RTE) meal pouches from MTR, ITC Kitchens, and Haldiram's (paneer butter masala, dal fry, rajma chawal) are shelf-stable and can be warmed by placing the sealed pouch in hot water for 5 minutes. These are better suited for hotel room meals at your destination than inflight eating, but they are worth carrying if you are heading to a destination with limited Indian food options. Our Jain food abroad guide recommends these for strict dietary requirements.
What NOT to pack
Avoid foods with strong smells in the cabin: idli-sambar (sambar smells), fish fry, egg items, and anything with heavy garlic or onion. Your co-passengers are in a sealed tube at 35,000 feet — strong food smells are antisocial. Avoid liquids in carry-on above 100ml (pickle jars, chutney bottles — check them into luggage). Avoid fresh items (sandwiches, rotis with sabzi) if your travel time exceeds 6 hours — they do not hold up.
Customs restrictions: Australia, New Zealand, and the USA have strict biosecurity rules. Commercially packaged, sealed food items with ingredient labels are generally fine. Homemade food without labels can be confiscated at agricultural inspection. When in doubt, eat your homemade snacks on the plane and carry only commercially packaged items through customs.
Packing checklist for a 10-hour flight
For a typical India to Europe or Middle East long-haul: 6 to 8 theplas in foil and zip-lock; 2 packets of khakhra; 200g trail mix (dry fruits plus namkeen); 1 packet MTR instant upma or poha; 2 dry fruit ladoos or chikki bars; 1 packet roasted makhana. This weighs under 500g, fits in a small tote, and ensures you never go hungry regardless of what the airline serves. Search flights to plan your journey and snack bag accordingly.
Frequently asked questions
Can I carry thepla on an international flight?
Yes. Thepla is a dry, cooked food item and is allowed in both carry-on and checked luggage. Commercially packaged thepla clears customs more easily than homemade in strict countries like Australia.
Will airline crew give me hot water for instant upma?
Most full-service airlines will provide hot water in a cup if you ask politely. Budget airlines may charge for hot water. Ask during a non-busy service period.
Can I bring Indian pickle through customs?
In checked luggage, generally yes. In carry-on, the container must be under 100ml and in your liquids bag. Australia and New Zealand may confiscate homemade pickle — carry commercially packaged only.