Frozen Indian Breads & Snacks

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 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 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'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.

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.