Frozen & Convenience

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 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 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 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.

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 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 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 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.

Tubzee Pistachio Kulfi Ice, 70ml — the single-serve cup of pistachio kulfi, the Indian frozen dessert that sets dense and melts slowly.

Unlike churned ice cream, kulfi has no air whipped into it, so the texture is closer and the taste of the cooked, sweetened milk comes through more strongly. Pistachio gives it a nutty, faintly savoury finish that keeps it from being simply sweet.

The 70ml size is the one to keep a few of in the freezer — for after dinner, for children, or for serving a group without opening a whole tub. Let it soften for two or three minutes before eating. Keep frozen and do not refreeze.

Tubzee Mango Kulfi Ice, 70ml — a single-serve cup of mango kulfi, the dense Indian frozen dessert that is set rather than churned.

The absence of whipped-in air is what makes kulfi kulfi: it is heavier and creamier than ice cream, and it melts slowly, so it survives being eaten outdoors. The mango carries through the milky base clearly, sweet and fruity without being sharp.

A handy size to stock for after a meal or for children, and no tub to open. Let it stand two or three minutes before eating so the first spoon goes in easily. Keep frozen; do not refreeze once softened.

Tubzee Kulfi Original, 70g — the plain, classic kulfi in a single-serve size: no fruit, no nuts, just the cooked, sweetened, cardamom-scented milk that the whole family of kulfi flavours is built on.

Kulfi is set, not churned, so it is dense and close-textured and melts far more slowly than ice cream. The original is the one to choose if you want the malai taste itself rather than something layered over it — and the one that works best served with falooda, rose syrup or a hot gulab jamun.

Let it soften for a couple of minutes before eating. Keep frozen and do not refreeze once it has started to melt.

Deep Malabar Parotta, family pack — 20 pieces, 1.84kg, frozen. The layered Kerala flatbread: flaky, soft and pulled apart by hand rather than cut.

Malabar parotta is made by coiling and resting the dough so it cooks into dozens of thin layers. It is the standard partner to Kerala beef fry, chicken curry, egg roast, salna and kurma, and it is also what goes into kothu parotta, where the parotta is shredded and tossed on the griddle with egg, vegetables or meat.

Cook from frozen on a hot tawa or pan for a minute or two per side until the layers puff and brown, then clap or crush it lightly between your hands to open the layers. Keep frozen until use; 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.

Nanak Rasmalai is a ready-to-eat Indian sweet consisting of soft, flattened cottage cheese (paneer) discs soaked in sweetened, lightly flavoured milk. This pack contains 12 pieces along with the milk they are soaked in, making it a convenient way to serve rasmalai without preparing it from scratch.

The dessert has a soft, spongy texture, with a sweet, milky taste and a light flavour of cardamom and saffron typical of rasmalai served at Indian celebrations and family gatherings.

How to use

• Chill the pack before serving for a cool, refreshing dessert, or serve at room temperature.
• Spoon out the rasmalai pieces along with some of the milk into a serving bowl.

Pack size: 12 pieces, 850g. Refrigerate after opening and store in a cool place before use.

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.

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.

Frozen grated coconut — fresh coconut, grated and frozen so it keeps the moisture and the sweetness that dried desiccated coconut loses.

This is the coconut South Indian cooking actually calls for: ground into coconut chutney for idli and dosa, stirred into thoran and poriyal at the end of cooking, blended into kurma, avial and Kerala fish curry, and used in payasam, modak and other sweets.

Use it straight from frozen for anything that will be ground or cooked. For chutney, let it thaw for a few minutes first so the grinder can work it smoothly. Keep frozen until you need it, take out only what you are using, and do not refreeze what has thawed.