It’s time for summer vacations and if you are planning an exciting holiday with your kids, then this article is for you.

We understand the major concern while on long-distance travel is always about food. Many of us wonder what to eat and what not to while on a vacay, to avoid food poisoning, dehydration, indigestion etc.

Do not let unhygienic food play a spoilsport with your holiday plans. Try these easy to make and pack recipes, that can stay fresh for longer hours, be it on road travel or on a flight.

Methi Thepla

Crunchy and crispy, thepla is a healthy delight. It is easy to make and a very handy tiffin box recipe while travelling.

Nutritional Facts

The blend of wheat and besan flour makes this a perfect combo of carbs and protein that keep you satiated. Methi and curd provide you with fibre and other essential nutrients for keeping you energized through the travel.

Ingredients

1 cup wheat flour

¾ cup gram flour (besan)

½ bunch fenugreek (methi) leaves

½ tbs curd

½ tsp grated ginger

2 tbs dried fenugreek leaves

2 chopped green chilli

4 tbs ghee

Salt to taste

1 cup water

Method

In a bowl add flours, dried fenugreek, fresh fenugreek, ginger and mix well.

Add curd, water and knead into a soft dough.

Make a small ball and roll them into thin circles.

Heat tawa on a medium flame, grease with ghee and cook thepla.

Cook both sides till it turns golden brown.

Veg Kathi Roll

Veg kathi roll is a yummy wrap or a roll loaded with spices and mixed vegetable fillings.

Nutritional Facts

Veg Kathi roll is filled with protein and vegetables that take care of your daily dose of essential nutrients in a wrap. Furthermore, a single wrap can make you feel full and energized.

Ingredients

For Stuffing

½ cup sliced capsicum

2 cups mashed potatoes

¾ cup shredded paneer

1 tsp chilli powder

½ tsp garam masala powder

½ tsp chaat masala

2 tsp oil

Salt to taste

Other Ingredients

3 chapathi or wraps

2 tsp butter

6 tsp tomato sauce

½ cup chopped lettuce

½ cup chopped carrot

½ cup sliced onion

Method

In a pan add oil sauté capsicum for 2-3 minutes, then add boiled potato and shredded paneer stir well.

Add all the masala, salt and mix well.

Roll into a cylindrical shape and keep it aside.

Add butter onto the tawa, roast chapathi until warm.

Place the chapathi on a flat surface, spread tomato sauce and place lettuce, carrot and onion in the center of chapathi.

Now place the aloo roll in center and fold the bottom up.

Slowly fold both sides one after another.

Roll into aluminium foil or butter paper covering the kathi roll.

Veg kathi roll is ready to be packed.