Haldiram's

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 Cookie Heaven Coconut Cookies are sweet, crisp biscuits baked with desiccated coconut running right through the crumb — a bakery cookie, not a savoury snack.

The coconut keeps them short and buttery rather than hard, so they snap cleanly and melt quickly.

Best with

• Masala chai or filter coffee
• Lunchboxes and everyday snacking
• Serving alongside sweets at festivals

Pack and storage

180 g. Reseal and keep in a cool, dry place to stay crisp. Contains dairy.

Haldiram Palak Paneer is a ready-to-eat curry of paneer cubes in a smooth spinach gravy, sealed in a pouch that needs no refrigeration until opened. The gravy is mild and creamy rather than fiery, and the paneer stays soft through heating.

Best for

• Serving with naan, roti or rice
• A quick vegetarian dinner
• Office lunches and travel

How to cook it

Immerse the unopened pouch in boiling water for four to five minutes, or pour the contents into a pan and heat gently for three to four minutes, stirring so the spinach does not catch. In the microwave, cover and heat for about two minutes. Stir well before serving.

Pack and storage

300 g pouch. Store in a cool, dry place. Refrigerate leftovers and finish them the same day. Contains dairy.

Haldiram Malai Sev is fine gram flour sev fried into thin, delicate strands with a mild, buttery seasoning rather than a hot one. It sits at the gentle end of the sev range — savoury and smooth instead of chilli-forward — which makes it an easy bowl to leave out for everyone.

Best with

• Tea and coffee breaks
• Sprinkling over poha, dahi or chaat
• Snacking for anyone who avoids heat

Pack and storage

340 g pack. Keep in a cool, dry place, sealed after opening to keep the strands crisp.

Haldiram Choley is a ready-to-eat chickpea curry in a dark, tangy north Indian gravy, sealed in a shelf-stable pouch. The chickpeas hold their shape while the gravy carries the sourness of amchur and a steady background heat.

Best for

• Serving with bhature, puri or rice
• A fast meal when the kitchen is closed
• Travel and packed lunches

How to cook it

Heat the sealed pouch in boiling water for four to five minutes, or empty it into a pan and warm through for three to four minutes, stirring occasionally. A covered bowl in the microwave takes about two minutes. Loosen with a little hot water if the gravy has thickened.

Pack and storage

300 g pouch. Store in a cool, dry place. Once opened, refrigerate leftovers and eat the same day.

Haldiram's Cocktail Vegan Samosas are small frozen pastry triangles filled with spiced potato and peas, sized for one or two bites rather than a plateful. The pastry is thin and blisters crisp in the oven or air fryer, and the recipe is fully plant-based.

Best for

• Party platters and drinks trays
• Feeding a crowd without much work
• Serving with mint and tamarind chutneys

How to cook it

Cook from frozen, without thawing. In an air fryer, cook at 180°C for 10 to 12 minutes, shaking the basket once halfway. In an oven, place them on a lined tray, brush lightly with oil and bake at 200°C for 15 to 18 minutes, turning once, until the pastry is golden and blistered. They can also be deep fried at a moderate heat until crisp.

Pack and storage

650 g pack containing 28 pieces. Keep frozen at -18°C. Do not refreeze once thawed.

Haldiram Rajma Raseela is a ready-to-eat kidney bean curry in a thick onion and tomato gravy, sealed in a pouch that keeps without refrigeration. The beans are cooked soft enough to give way under a spoon, and the gravy is loose rather than dry, so it sits well over rice.

Best for

• A hot meal on a weeknight with no cooking
• Serving with steamed rice or roti
• Travel, hostels and office lunches

How to cook it

Put the unopened pouch in boiling water for four to five minutes, or tip the contents into a pan and heat for three to four minutes over a medium flame, stirring now and then. In a microwave, cover the bowl and heat for around two minutes, stirring halfway. Add a splash of water if you want a thinner gravy.

Pack and storage

300 g pouch. Store in a cool, dry place. Refrigerate anything left over and finish it the same day.

Haldiram's Onion Samosas are frozen pastry triangles filled with spiced onion rather than the usual potato, which gives them a sweeter, sharper filling and a lighter bite. The pastry crisps up hard and flaky and the pieces are sized for tea time rather than as a full meal.

Best for

• Tea-time snacking
• Party platters and starters
• Serving with mint or tamarind chutney

How to cook it

Cook from frozen, never thawed. In an air fryer, cook at 180°C for 12 to 14 minutes, shaking the basket once. In an oven, brush lightly with oil and bake on a lined tray at 200°C for 16 to 18 minutes, turning once, until deep golden. They can also be deep fried over a medium flame until crisp and evenly browned.

Pack and storage

350 g pack containing 16 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 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 Veg Pulao is a ready-to-eat basmati rice dish cooked with vegetables and whole aromatic spices, sealed in a pouch that keeps at room temperature. The rice is already cooked through, so it only needs heating — useful when there is no time to cook from scratch.

Best for

• A quick meal on a busy evening
• Office lunches and travel
• Rounding out a meal of curries

How to cook it

Drop the sealed pouch into boiling water for about five minutes, or empty the contents into a pan and heat gently for three to four minutes, stirring so the grains do not stick. It can also be microwaved in a covered bowl for around two minutes. Fluff with a fork before serving.

Pack and storage

200 g pouch. Store in a cool, dry place. Once opened, refrigerate any leftovers and eat the same day.

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 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 Spring Roll is a frozen roll of thin pastry wrapped around a mixed vegetable filling, ready to crisp at home. The wrapper is fine enough to blister and shatter rather than go chewy, and the filling is seasoned lightly so it suits both Indian and western tables.

Best for

• Starters and party food
• Quick snacks for hungry children
• Serving with sweet chilli or soy dipping sauce

How to cook it

Cook from frozen without thawing. In an air fryer, cook at 190°C for 10 to 12 minutes, turning once. In an oven, brush with oil and bake at 200°C for 15 to 18 minutes on a lined tray, turning halfway, until golden all over. For deep frying, use a medium flame so the wrapper crisps before the filling heats through.

Pack and storage

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

Haldiram's Dakshin Express Madras Mixture is a south Indian style namkeen of thin sev, fried lentils, peanuts and curry leaves in a coconut-and-chilli seasoning. The curry leaf and the heat are more pronounced than in a northern mixture, giving it a drier, spicier finish.

Best with

• Filter coffee or chai
• Evening snacking with a bit of heat
• Serving alongside upma or curd rice

Pack and storage

180 g pack. Keep in a cool, dry place, sealed after opening.

Haldiram's Dry Petha is the Agra-style sweet made from ash gourd, candied in sugar syrup and then dried so the outside is firm and lightly crystallised while the inside stays soft and juicy. It is a sweet, not a namkeen, and it is far less rich than a milk-based mithai.

Best with

• Serving after a meal
• Festival sweet boxes and gifting
• Chai in the afternoon

Pack and storage

400 g pack. Store in a cool, dry place and keep the pack sealed after opening.

Haldirams Aloo Kulcha is a frozen soft leavened flatbread stuffed with spiced potato. A kulcha has a breadier, more yielding crumb than a paratha, so it tears in the hand instead of flaking, and it holds up well to a wet curry.

Best for

• Serving with choley or a thick dal
• A filling lunch with onion salad
• Quick dinners

How to cook it

Cook from frozen without thawing. Heat a tawa or flat pan over medium heat and cook the kulcha dry for about two minutes a side, until it puffs and takes on brown patches. Brush with a little butter or oil and give it another thirty seconds each side. Moderate heat matters here so the dough cooks all the way through.

Pack and storage

320 g pack. 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 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.

Haldiram's Jumbo Punjabi Samosa is the oversized frozen samosa — a thick, blistered pastry shell packed with spiced potato and peas at a medium heat level, with each piece weighing in at around 100 g. One is a snack in itself rather than something you eat three of.

Best for

• A substantial tea-time snack
• Making samosa chaat with choley and curd
• Serving as a starter with chutney

How to cook it

Cook from frozen without thawing, and allow longer than for a standard samosa. In an air fryer, cook at 180°C for 22 to 26 minutes, turning once. In an oven, brush with oil and bake at 200°C for 30 to 35 minutes on a lined tray, turning halfway. To deep fry, keep the flame low to medium so the centre heats before the shell darkens.

Pack and storage

1.4 kg pack containing 14 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 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.