Haldiram's - RTE Purani Dilli Choley With Rice (225g) + (150g) 19.06.2027
Haldiram's - RTE Purani Dilli Choley With Rice (225g) + (150g) 19.06.2027 is backordered and will ship as soon as it is back in stock.
Couldn't load pickup availability
Product Details
Best Before Date: 19.06.2027
Haldiram's RTE Purani Dilli Choley With Rice is a delicious ready-to-eat meal featuring tender chickpeas slow-cooked in a rich, aromatic North Indian gravy inspired by the authentic flavours of Old Delhi, served with perfectly cooked rice. Made with carefully selected ingredients and traditional spices, this wholesome meal is perfect for quick lunches, dinners, travel, or whenever you want to enjoy a satisfying Indian meal in minutes. Simply heat and serve.
Ingredients: Cooked Rice, Chickpeas (Choley), Water, Tomato, Onion, Refined Sunflower Oil, Ginger, Garlic, Salt, Spices & Condiments (Cumin, Coriander, Turmeric, Red Chilli, Black Pepper, Garam Masala, Amchur), Tea Extract, Thickening Agents, Acidity Regulators, and Permitted Food Additives.
Nutrition (per 100 g, approximate): Energy: ~150 kcal | Fat: ~4.5 g | Saturated Fat: ~0.6 g | Carbohydrates: ~23 g | Sugars: ~2.5 g | Protein: ~5 g | Fibre: ~4 g | Salt: ~0.8 g
Allergen: May contain traces of wheat (gluten), milk, soy, mustard, peanuts, tree nuts, and sesame.
Storage: Store in a cool, dry place away from direct sunlight. No refrigeration is required before opening. Once opened, consume immediately.
Product: Haldiram's – RTE Purani Dilli Choley With Rice
Weight: 225g + 150g (375g)
Origin: India 🇮🇳
Disclaimer: We make every effort to ensure that product information on our website is accurate and up to date. However, manufacturers may occasionally update ingredients, nutritional values, packaging, or other product details without prior notice. For this reason, we recommend that customers always read the information provided on the product packaging before consumption. This is especially important for individuals with allergies, dietary restrictions, or specific health concerns.
