Haldiram's

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

Pack of 4 × Haldiram Aloo Bhujia 200g.

Pack of 6 × Haldiram's Bhujia Plain 200g.

Pack of 2 × Haldiram's Boondi Masala 200g.

Pack of 3 × Haldiram Ready to Eat Choley 300g.

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 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 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 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 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 Multigrain Homestyle Paratha is a frozen layered flatbread made with a blend of grain flours, folded so it separates into flakes as it cooks. It is an unstuffed paratha, which makes it the one to reach for when the curry is doing the heavy lifting.

Best for

• Serving with dal, sabzi or curry
• Breakfast with curd and pickle
• Wraps and rolls

How to cook it

Cook straight from frozen — no thawing. Heat a tawa over medium heat, lay the paratha on the dry pan and cook about two minutes a side until golden patches appear. Add a little oil or ghee towards the end and press lightly with a spatula so the layers open up. Serve hot.

Pack and storage

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

Haldiram's Bombay Mixture is the western Indian style of namkeen — thin sev, fried split peas and lentils, peanuts and curry leaves tossed in a tangy, chilli-warm masala. It is sharper and more citrusy than a Punjabi mix, with the curry leaf coming through clearly.

Best with

• Chai in the evening
• Snacking with cold drinks
• Mixing into bhel or sprinkling over chaat

Pack and storage

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

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 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 Homestyle Paratha is a frozen layered wheat flatbread, unstuffed and folded so it opens into flakes on the pan, supplied here in a large pack. It is the all-purpose bread of the range — nothing in it to clash with whatever you serve alongside.

Best for

• Everyday meals with dal, sabzi or curry
• Large households and batch cooking
• Wraps and rolls

How to cook it

Cook from frozen, straight onto a tawa heated over medium heat. Give each paratha about two minutes a side on the dry pan until golden patches appear, then add a little oil or ghee and finish for thirty seconds more per side. Press gently with a spatula so the layers separate.

Pack and storage

1200 g pack containing 20 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 Gulab Jamun are soft milk-solid dumplings fried deep brown and left to soak in cardamom-scented sugar syrup. They arrive ready in their syrup, so there is nothing to make — the sponge is already saturated right through to the middle.

Best with

• Serving warm after dinner
• Festivals, weddings and gatherings
• Alongside vanilla ice cream

Pack and storage

1 kg, packed in syrup. Store in a cool, dry place while sealed. Once opened, keep refrigerated and eat within a few days, making sure the pieces stay covered by the syrup.

Haldiram's frozen spring roll is a thin pastry wrapper rolled around a seasoned mixed vegetable filling and frozen ready to crisp at home. The wrapper is fine enough to blister and shatter rather than turn chewy, and the filling is mildly spiced so it suits any table.

Best for

• Starters and party snacks
• After-school food that cooks in minutes
• 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 a little oil and bake at 200°C for 15 to 18 minutes on a lined tray, turning halfway, until golden. For deep frying, keep the oil at a medium heat so the wrapper crisps evenly.

Pack and storage

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