Frozen & Convenience

Haldiram's Veg Shami Kebab is a frozen patty of ground lentils, vegetables, herbs and spices, shaped small and flat and set at a medium heat level. The lentil base gives it a soft, dense centre with a crust that firms up as it cooks.

Best for

• Starters with mint chutney and onion rings
• Stuffing into wraps, rolls and buns
• Party platters

How to cook it

Cook from frozen without thawing. Shallow fry in a little oil over medium heat for three to four minutes a side until browned and hot through. In an air fryer, cook at 180°C for 10 to 12 minutes, turning once. In an oven, brush with oil and bake at 200°C for 15 to 18 minutes, turning halfway.

Pack and storage

300 g pack containing 12 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 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 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 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'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 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 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 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 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 Aloo Paratha is a frozen wheat flatbread stuffed generously with spiced mashed potato, rolled and part-cooked so it finishes on the tawa in minutes. The filling is seasoned in the north Indian home style and spread right to the edges, so every bite has potato in it.

Best for

• Breakfast with curd and pickle
• A fast dinner with dal on the side
• Lunchboxes and weekend brunches

How to cook it

Cook straight from frozen — do not thaw. Heat a tawa or heavy pan over medium heat and lay the paratha on the dry surface. Cook for about two minutes a side, until brown spots appear, then brush with a little oil or ghee and give it another thirty seconds on each side to crisp. Press lightly with a spatula so it puffs.

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 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.

Tubzee Kulfi Ice in pistachio — a 1 litre tub of the dense, slow-melting Indian frozen dessert, made with pistachio.

Kulfi is not ice cream: it is not churned, so it sets solid and close-textured rather than light and airy, and it melts slowly enough to eat in the heat. The pista version tastes of cooked, sweetened milk with the nutty, slightly savoury edge of pistachio running through it.

Scoop it into bowls, or serve it the way it is served in India — with falooda vermicelli and rose syrup, or alongside a hot gulab jamun. Because it sets hard, leave the tub out for five minutes before scooping. Keep frozen and do not refreeze once softened.

Tubzee Kulfi Ice in mango — a 1 litre tub of Indian frozen dessert, made with mango.

Kulfi is set rather than churned, which gives it a denser, creamier bite than ice cream and a slower melt. The mango version carries the fruit clearly against the cooked-milk base, sweet without turning into a sorbet.

Serve it in scoops, cut into blocks, or with falooda and a spoon of chopped pistachio on top. A tub also makes the easy end to a big meal, where something cold and fruity lands better than a heavy dessert.

Let the tub stand at room temperature for about five minutes before scooping. Keep frozen; do not refreeze once it has softened.

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.

Telugu Hyderabadi Onion Samosa — 12 samosas, 300g, frozen. The small, thin-skinned samosa sold at every Hyderabad tea stall, filled with spiced onion rather than potato.

The pastry is much thinner than a Punjabi samosa, so it fries up brittle and shatters when you bite it, and the filling is sliced onion with green chilli, curry leaf and spice — sharp, hot and light. They are meant to be eaten in twos and threes with chai in the evening, usually with a green chutney.

Fry from frozen in hot oil until deep golden, without thawing first — a thawed samosa goes soft and absorbs oil. Drain on paper and serve straight away. Keep frozen; do not refreeze.

Telugu Mirchi Bajji, 300g, frozen — whole green chillies in a gram flour (besan) batter, the Andhra and Telangana street snack eaten with tea in the evening or during the rains.

The chillies used for bajji are the long, mild banana-pepper type rather than a hot variety, so the heat is moderate and the point is the contrast: soft chilli inside, thick crisp batter outside. In Hyderabad they are often slit open and stuffed with onion, lemon and masala before eating.

Fry from frozen in hot oil until the batter is golden and firm — do not thaw first. Drain and serve hot with chutney or a squeeze of lemon. Keep frozen; do not refreeze once thawed.

Telugu Foods Pootharekulu is the paper sweet of coastal Andhra: wafer-thin sheets of rice starch, so fine they are almost translucent, folded over sugar and ghee. The sheet dissolves the moment it is in the mouth, which is the whole point of the sweet and the reason it is made by hand. It is supplied frozen to keep the layers intact in transit.

Best with

• Festival and Diwali sweet boxes
• Coffee or tea after a meal
• Serving to guests as something they are unlikely to have had before

Serving

Take the pieces out of the freezer and let them come to room temperature in the closed pack for twenty to thirty minutes before serving. Do not unwrap them while frozen and do not try to hurry it in a microwave; the sheets tear when cold and go soggy when warmed. Handle each piece flat and with dry fingers. Serve the same day once thawed.

Pack and storage

125g pack. Keep frozen until the day you intend to serve it, and do not refreeze once thawed.

Telugu Frozen Sweet Poornalu, 310g — the Andhra festival sweet also known as bobbatlu or poornam boorelu: a sweet chana dal and jaggery filling wrapped in a rice and urad dal batter and fried.

Poornalu is made for festivals — Ugadi, Sankranti, Vinayaka Chavithi — and for weddings, and it is the kind of sweet that takes a whole morning to make from scratch. The filling is soft and fudgy with cardamom through it; the outside crisps as it fries and softens again as it cools.

Deep-fry from frozen until golden, drain, and serve warm, traditionally with a little ghee. Keep frozen until you cook them; 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.