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All recipes published become the property of Haldiram's and may be republished and used for any purpose. Published recipes are re-written in our editorial style. Please allow several months for us to consider your recipe; we will notify you upon publication.

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1 ½ Cup Haldiram's Masala thick sev, 1 Medium Onion chopped, 8-10 Cloves of Garlic, 2 tbsp Grated Roasted Dry Coconut or Khopra, 1 tsp Mustard seeds, 1 tsp Cumin/jeera, ½ tsp Hing/Asafoetida, 2 tsp Red Chilly Powder, 1 tsp Turmeric, 1 tsp Kala Masala (optional), 3/4 tsp Namak Shamak, 3/4 tsp Namak Shamak, Chopped Corainder leaves for garnish

Step 1
Pound together the garlic cloves and dry coconut to a paste ,without adding any water in a mortar and pessle , or using a grinder. Heat oil in a kadhai and add mustard and cumin seeds. Once they splitter , add hing. Add the chopped onions and saute till they are translucent. Add the garlic and khopra paste and saute in a low flame for ½ min. Add turmeric, followed by red chilly powder and finally kala masala and mix well. Add 1 tbsp water to prevent the masala from burning. Saute till oil floats on top.

Step 2
Now add 1 ½ cup of water to it and mix well. Bring it to a boil.( you can add hot water to save time) Add the Haldiram's Masala thick sev to the boiling mixture and let it simmer for 2 mins.The mixture might turn little frothy due to the shev absorbing the gravy. Put off the flame, garnish with chopped coriander and serve. Oil shall float on top after some time and the froth shall disappear. Serve the curry immediately , else the shev shall get soggy or might dissolve and disintegrate into the curry.

Step 3
Tip: You can saute the masala in advance and keep. At the time of dinner , add water to the masala and boil ...add shev ,and serve hot. Since the sev has a tendency to absorb water , its advisable to make this bhaji just before serving the meal ,else the sev will absorb all the curry and become soggy..


Haldiram's Bhavnagari gathia 150 grams, Yogurt (sour) 2 cups, Turmeric powder ½ teaspoon, Red chilli powder 1 teaspoon, Gram flour (besan) 2 tablespoons, Salt to taste, Oil 2 tablespoons, Mustard seeds 3/4 teaspoon, Asafoetida 1/4 teaspoon

Whisk yogurt with three cups of water, turmeric powder, red chilli powder, gram flour and salt (care should be taken that no lumps are formed). Heat oil in a kadai, add mustard seeds. As it starts crackling add asafoetida and the curd mixture. Bring the kadhi to a boil and simmer for eight to ten minutes stirring constantly. Stir in Haldiram's Bhavnagari gathia and simmer for two more minutes. Serve hot with steamed rice.


½ cup Haldiram's Khari Boondi, 1 cup curd – vegan or dairy, 1 tsp chaat masala, ½ tsp saunf powder/fennel powder, ½ tsp bhuna jeera powder/roasted cumin powder, ¼ tsp red chili powder, ¼ tsp black pepper powder, 1 tsp chopped mint leaves, a few mint leaves for garnish, black salt or rock salt as required

First warm water in a pan on stove top or in the microwave. add the Haldiram's Khari Boondi in the warm water and let them get soaked for 15-20 minutes. drain this water and lightly press the Haldiram's Khari Boondi in your palms, to squeeze the water from them. don't mash them up. whisk the yogurt in a bowl. add all the dry spice powders, chopped mint leaves, including salt. stir well. add the boondi and mix. garnish with mint leaves. the boondi raita can be served cold or at room temperature. they go well with biryani or pulao or any rich based dishes like jeera rice.

if the yogurt is thick, then whisk with some water to make a slightly thin consistency. the spice powders can be adjusted as per your taste.


Ingredients Potato chips, plain or flavored, Ketchup, 2 slices of bread, Optional toppings/flavorings (butter/malt vinegar/mayonnaise/any tangy spice)

Put two pieces of bread side by side. Put the slices on a plate or onto a clean countertop. Spread a little butter evenly on both pieces of bread. Or, if you prefer, use ketchup (tomato sauce) instead. Put the potato chips on top of one piece of bread. Plain potato chips are ideal, but you can use any favorite flavor. You can enhance your potato chip sandwich by adding regular sandwich fixings. Put the other piece of bread on top of the potato chip layer. Press down a bit to crush the crisps. Cut the sandwich in half. Keep one hand on top of the sandwich while you use the other hand to hold the knife and cut. It may be best to use a less sharp knife, like the type you use at dinner to push the peas onto your fork. Enjoy with a cold can of soda or any other preferred beverage.

reciepes1 NAME : Ms. Sarita Yerne
RECIPE TITLE : SEV BHAJI using Haldiram's Masala Thick Sev
CITY : Nagpur
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