Products

Haldiram's Khatta Meetha is the sweet-and-sour namkeen — fine sev, fried lentils, peanuts and crisp flakes tossed with sugar, salt and tangy spice. The sweet and sour hit at the same time, which is why it is the mix people keep reaching back into.

Best with

• Tea-time and evening snacking
• Snack bowls at parties
• Lunchboxes and road trips

Pack and storage

200 g pack. Store in a cool, dry place and reseal tightly after opening.

Pack of 6 × Haldiram's Khatta Meetha 200g.

Haldiram's Methi Sev is fine gram flour sev seasoned with dried fenugreek leaves, giving it a gently bitter, herby note behind the salt. That methi edge is what separates it from plain or aloo sev — savoury, a little grassy, and good on its own without anything else.

Best with

• Chai and coffee breaks
• Scattering over dal, khichdi or curd rice
• Building bhel and chaat at home

Pack and storage

200 g pack. Keep sealed in a cool, dry place.

Haldiram's Minute Khana Ajwain Paratha is a frozen layered flatbread with carom seeds worked into the dough, which give it a warm, slightly sharp aroma that comes out as it hits the pan. The spicing is mild, so the ajwain is a background note rather than heat.

Best for

• Breakfast with curd and pickle
• Serving with dal or a simple sabzi
• Eating plain with chai

How to cook it

Cook from frozen without thawing. Heat a tawa over medium heat and cook the paratha on the dry pan for about two minutes a side until golden spots form. Brush with ghee or oil and give each side another thirty seconds, pressing lightly with a spatula so the layers open up.

Pack and storage

360 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Aloo Gobhi Paratha is a frozen wheat flatbread stuffed with seasoned potato and cauliflower, part-cooked so it only needs a few minutes on the tawa. The cauliflower gives the filling more texture and a drier bite than an aloo paratha on its own.

Best for

• Breakfast with curd and pickle
• A one-dish dinner with raita
• Lunchboxes

How to cook it

Cook from frozen — do not thaw. Heat a tawa over medium heat and place the paratha on the dry surface. Cook roughly two minutes a side until brown spots appear, then add a little ghee or oil and give it another half minute each side to crisp the outside. Press gently with a spatula while it cooks.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Aloo Kulcha is a frozen soft leavened flatbread stuffed with spiced potato, at a medium spice level and made without dairy. A kulcha is softer and breadier than a paratha, so it tears rather than flakes.

Best for

• Serving with choley or a thick curry
• A filling vegan lunch
• Quick dinners with onion salad on the side

How to cook it

Cook from frozen, without thawing. Heat a tawa or flat pan over medium heat and place the kulcha on it dry. Give it about two minutes a side until it puffs and takes on brown patches, then brush with a little oil and finish for another thirty seconds each side. Keep the heat moderate so the dough cooks through.

Pack and storage

320 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Aloo Paratha is a frozen wheat flatbread stuffed with spiced mashed potato at a medium heat level, here in the large value pack. The filling reaches the edges rather than sitting in the middle, so the last bite has as much potato as the first.

Best for

• Feeding a family through a busy week
• Breakfasts with curd and pickle
• Keeping the freezer stocked

How to cook it

Cook from frozen, taking out only as many as you need. Heat a tawa over medium heat and cook each paratha dry for about two minutes a side until brown spots form, then brush with ghee or oil and crisp for another thirty seconds each side, pressing lightly with a spatula.

Pack and storage

1.6 kg pack containing 16 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Gobhi Paratha is a frozen wheat flatbread stuffed with spiced grated cauliflower at a medium heat level. The cauliflower filling stays loose and textured rather than smooth, so it eats lighter than a potato paratha.

Best for

• Breakfast with curd and pickle
• A one-dish meal with raita on the side
• Lunchboxes

How to cook it

Cook from frozen, without thawing. Heat a tawa over medium heat and cook the paratha dry for around two minutes a side until golden spots appear. Brush with ghee or oil and cook a further thirty seconds each side, pressing gently so the filling heats right through to the centre.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Homestyle Paratha is a frozen layered wheat flatbread folded so it opens into flakes on the pan, made to a vegan recipe. It is unstuffed, which keeps it versatile — the bread to put beside whatever else you are cooking.

Best for

• Serving with dal, sabzi or curry
• Rolling into wraps
• Breakfast with pickle

How to cook it

Cook straight from frozen. Heat a tawa over medium heat, lay the paratha on the dry surface and cook about two minutes a side until golden spots form. Brush with oil towards the end and press lightly with a spatula so the layers separate. Serve hot off the pan.

Pack and storage

360 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Lachcha Paratha is a frozen flatbread coiled from a rolled rope of dough so it cooks into many fine, separate layers. Pressed while hot, it opens out into visible strands — the flakiest of the parathas, at a medium spice level.

Best for

• Serving with rich curries and kebabs
• Weekend meals where the bread matters
• Mopping up thick gravies

How to cook it

Cook from frozen — no thawing. Heat a tawa over medium heat and cook the paratha dry for about two minutes a side, then add a little ghee or oil and crisp each side for another thirty seconds. As soon as it comes off the pan, clap or crush it lightly between your palms so the layers open.

Pack and storage

360 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Methi Paratha is a frozen layered flatbread with fenugreek leaves worked through the dough, which gives it a faintly bitter, herby taste and a green fleck to the crumb. That methi note means it carries plenty of flavour even eaten plain.

Best for

• Breakfast with curd and pickle
• Serving with dal or a simple sabzi
• Lunchboxes and picnics

How to cook it

Cook from frozen, without thawing. Place on a hot tawa over medium heat and cook about two minutes a side until brown spots appear. Brush with a little ghee or oil and finish for a further thirty seconds each side, pressing gently so it cooks evenly.

Pack and storage

300 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Muli Paratha is a frozen stuffed wheat flatbread filled with spiced grated radish, set at a medium heat level. The radish brings a peppery sharpness that makes this the most distinctive of the stuffed parathas, and it needs little more than curd alongside.

Best for

• Breakfast with curd and butter
• A light lunch eaten on its own
• Serving with dal or pickle

How to cook it

Cook from frozen — no thawing. Place on a tawa heated over medium heat and cook about two minutes a side until brown spots appear. Brush with ghee or oil and finish each side for a further thirty seconds. Keep the flame moderate so the filling heats through before the outside colours too far.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Muli Paratha is a frozen wheat flatbread stuffed with spiced grated radish at a medium heat level. Muli gives the filling a peppery bite and a fresh, slightly sharp finish that sets it apart from the potato and onion versions.

Best for

• Winter breakfasts with curd and butter
• Serving with dal or plain yoghurt
• A light lunch on its own

How to cook it

Cook from frozen — do not thaw. Heat a tawa over medium heat, lay the paratha on the dry pan and cook about two minutes a side until brown patches form. Add a little ghee or oil and finish each side for another thirty seconds. Keep the heat moderate so the filling cooks without the outside burning.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Onion Paratha is a frozen stuffed wheat flatbread with a spiced onion filling at medium heat. The onion cooks down into the filling as the paratha heats, keeping it juicy where a potato filling would be dry.

Best for

• Breakfast with curd and pickle
• A quick dinner with raita
• Lunchboxes and packed meals

How to cook it

Cook straight from frozen. Place on a tawa heated over medium heat and cook about two minutes a side, until brown patches appear across the surface. Add a little oil or ghee and finish each side for a further thirty seconds so it crisps while the filling warms through.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Onion Paratha is a frozen wheat flatbread stuffed with a spiced onion filling at a medium heat level. The onion keeps the filling moist and gives it a sweeter edge than a potato paratha, so it needs very little alongside it.

Best for

• Breakfast with curd
• A quick dinner with pickle and raita
• Lunchboxes

How to cook it

Cook from frozen — do not thaw first. Heat a tawa over medium heat and place the paratha on the dry pan for about two minutes a side, until golden patches form. Add a little oil or ghee and cook a further thirty seconds each side so the outside crisps while the filling heats through.

Pack and storage

400 g pack containing 4 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Phulka Roti is a frozen thin wheat roti, rolled fine and part-cooked so it puffs on the pan in under a minute. It is the plainest bread in the range and made without dairy, which makes it the everyday one for a weekday meal.

Best for

• Everyday lunches and dinners with dal and sabzi
• Feeding a family without rolling dough
• Wrapping leftovers

How to cook it

Cook from frozen, never thawed. Heat a tawa over medium to high heat, lay the roti on the dry surface and cook about thirty to forty seconds a side, pressing with a cloth until it puffs up. Stack the cooked rotis in a covered container or cloth so they stay soft, and brush with ghee if you like.

Pack and storage

360 g pack containing 12 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Punjabi Samosa is the full-size frozen samosa — a thick, blistered pastry shell packed with spiced potato and peas at a medium heat level. These are considerably bigger than cocktail samosas, so two make a proper snack.

Best for

• Tea-time with chutney
• Serving as a starter for guests
• Making samosa chaat with choley and curd

How to cook it

Cook from frozen without thawing. In an air fryer, cook at 180°C for 18 to 22 minutes, turning once. In an oven, brush with oil and bake at 200°C for 25 to 30 minutes on a lined tray, turning halfway, until the shell is golden and blistered. To deep fry, use a low to medium flame so the pastry cooks through before it browns.

Pack and storage

650 g pack containing 8 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Punjabi Samosa is the standard full-size frozen samosa, its thick pastry shell filled with spiced potato and peas at a medium heat level, supplied here in a value pack. Take out as many as you need and leave the rest frozen.

Best for

• Parties and large gatherings
• Tea-time snacking through the week
• Samosa chaat with choley and curd

How to cook it

Cook from frozen, never thawed. In an air fryer, cook at 180°C for 18 to 22 minutes, turning once halfway. In an oven, brush lightly with oil and bake at 200°C for 25 to 30 minutes on a lined tray, turning once, until golden and blistered. For deep frying, use a low to medium flame so the pastry cooks through evenly.

Pack and storage

1.40 kg pack containing 20 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Tandoori Garlic Naan is a frozen leavened flatbread studded with garlic and finished in the tandoor style, with charred blisters and a soft, chewy pull. It is made to a vegan recipe, and the garlic comes through clearly once the bread hits the heat.

Best for

• Serving with dals and thick curries
• Dinner for two or three
• Tearing and sharing at the table

How to cook it

Cook from frozen — do not thaw. On a tawa over medium-high heat, cook about a minute a side until it puffs and the blisters darken. In an oven, heat at 200°C for four to five minutes on a tray. Brush with oil or vegan butter straight off the heat and serve at once, while it is still soft.

Pack and storage

400 g pack containing 5 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Tandoori Naan is a frozen leavened flatbread with the charred blisters and soft, chewy pull of a tandoor-baked naan, made to a vegan recipe. This is the large catering pack, which is what to buy when you are cooking for a crowd or stocking the freezer.

Best for

• Serving with butter-style curries and dals
• Parties and large family meals
• Keeping in the freezer for busy weeks

How to cook it

Cook from frozen — do not thaw. On a hot tawa over medium-high heat, cook about a minute a side until it puffs and the blisters darken. In an oven, heat at 200°C for four to five minutes on a tray. Brush with oil or vegan butter as soon as it comes off the heat and serve immediately.

Pack and storage

1.28 kg pack containing 16 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Tandoori Naan is a frozen leavened flatbread with the dark blisters and soft chew of naan baked in a tandoor, made without dairy. The smaller pack suits a household meal rather than a gathering.

Best for

• Dinner with a rich curry or dal
• A vegan alternative to standard naan
• Quick meals for two or three people

How to cook it

Cook straight from frozen. Place on a hot tawa over medium-high heat for about a minute a side, until it puffs and the blisters colour. It can also be heated in an oven at 200°C for four to five minutes. Brush with oil or vegan butter the moment it comes off the heat so it stays soft.

Pack and storage

400 g pack containing 5 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Minute Khana Tandoori Roti is a frozen wheat flatbread made in the tandoor style — thicker and firmer than a phulka, with charred spots and a sturdier chew. It is the roti to use when the curry is heavy and a thin one would fall apart.

Best for

• Serving with thick dals and rich curries
• Everyday dinners
• Scooping up dry sabzis

How to cook it

Cook from frozen — do not thaw. Heat a tawa over medium-high heat and cook the roti dry for about a minute a side, pressing lightly until it puffs and the charred spots darken. Brush with ghee or oil as it comes off the pan and keep the rotis wrapped in a cloth so they stay soft.

Pack and storage

360 g pack containing 6 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram's Multigrain Chapati is a frozen everyday flatbread made from a blend of grain flours rather than wheat alone, rolled thin and part-cooked ready to finish at home. The multigrain flour gives it a nuttier taste and a slightly firmer chew than a plain chapati.

Best for

• Everyday meals with dal and sabzi
• Wrapping leftovers into a quick roll
• Weeknights when there is no time to roll dough

How to cook it

Cook from frozen without thawing. Heat a tawa or flat pan over medium heat and place the chapati on the dry surface. Give it about forty-five seconds a side, pressing gently with a cloth or spatula until it puffs and brown spots form. Brush with ghee or oil if you like and serve straight away, wrapped in a cloth to stay soft.

Pack and storage

360 g pack. Keep frozen at -18°C. Do not refreeze once thawed.