Haldiram's Bhujia Plain is the classic fine gram flour bhujia — thin, brittle strands seasoned simply with salt and spice, with no potato or nuts in the mix. It is the everyday namkeen most kitchens keep on hand, crisp enough to eat by the handful or scatter straight over a plate.
Best with
Everyday tea-time snacking
Topping khichdi, dal or curd rice
Building bhel and chaat at home
Pack and storage
200 g pack. Keep sealed in a cool, dry place away from steam and sunlight.
Haldiram Soan Papdi is the flaky, layered gram flour sweet that collapses into fine threads the moment you bite it. It is made with ghee and cardamom and topped with slivered nuts, and it is dry rather than syrupy, which makes it the easiest mithai to keep and to hand round.
Best with
Chai in the afternoon
Festival gifting and sweet boxes
Serving at the end of a meal
Pack and storage
250 g. Store in a cool, dry place and keep the box closed — the layers absorb moisture and lose their flake if left open. Contains nuts and dairy.
TRS Peanuts Pink are shelled peanuts with their fine papery skins still on, sold for cooking rather than as a ready-salted snack. The skin adds a slight bitterness and keeps the nut from breaking up as it fries.
Best for
Poha, upma and South Indian tempering
Peanut chutney and peanut masala
Chikki, chivda and namkeen mixes
How to cook it
Fry in a spoonful of oil over medium heat for three or four minutes until they colour and smell toasted, or dry-roast in a pan for five to six minutes, shaking often. They keep browning after they leave the pan, so lift them out slightly early. Rub the roasted nuts between a clean cloth to loosen the skins if a recipe wants them bare.
Pack and storage
375 g. Store in a cool, dry place, sealed after opening.
Haldiram's Panchrattan is a five-part namkeen mix bringing together sev, fried lentils, peanuts, crisp flour pieces and masala-coated bits in one bag. It is a savoury mix rather than a sweet-sour one, with a steady, moderate spice running through it.
Best with
Afternoon chai
Snacking with cold drinks
Topping chaat or curd rice
Pack and storage
200 g pack. Store in a cool, dry place, sealed after opening.
Haldiram's Navrattan Mix is a many-part namkeen — fine sev, fried lentils, peanuts, crisp flakes and raisins in a masala that balances salt against a touch of sweetness. The variety of pieces is the point: every handful comes out a little different.
Best with
Chai and evening snacking
Snack bowls for guests
Mixing into homemade bhel
Pack and storage
200 g pack. Keep in a cool, dry place and seal the pack after opening.
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Haldiram's Golden Mixture is a fine-cut namkeen of thin sev, fried split lentils, peanuts and small crisp flakes, seasoned with a mild everyday masala. The pieces are smaller than in a Punjabi or Bombay mix, which makes it easy to eat by the spoonful and just as easy to scatter over food.
Best with
Tea-time snacking
Topping chaat, dahi or poha
Filling small bowls for guests
Pack and storage
150 g pack. Keep in a cool, dry place and seal the pack after opening.
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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 Kashmiri Mixture is a ready-to-eat namkeen built from fine gram flour sev, fried lentils, peanuts and raisins in a lightly spiced blend. The raisins give it a sweet-sour lift against the salt, so it eats milder and rounder than a Bombay or Punjabi mixture.
Best with
Afternoon chai or coffee
Scattering over bhel, chaat or curd rice
Snack bowls when guests drop in
Pack and storage
200 g pack. Store in a cool, dry place and keep the pack sealed after opening so the mix stays crisp.
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Haldiram's Badam Pista Cookies are sweet, crumbly, ghee-rich biscuits studded with almond and pistachio — the bakery-style cookie eaten with chai rather than a savoury namkeen.
They have the short, melting texture that comes from baking with ghee, and enough nut through the crumb to taste it in every bite.
Best with
Masala chai or filter coffee
A sweet box alongside mithai at festivals
Everyday snacking and lunchboxes
Pack and storage
200 g. Keep the pack sealed in a cool, dry place so they stay crisp. Contains nuts and dairy.