Everything about Haldiram’s Khatta Meetha | Review
Haldiram’s is one of the major producers of potato chips, sweets and snacks in India. Indians celebrate many festivals and cultures. Mostly sweets and ordinary snacks are served in all these gatherings. Haldiram introduced the multi tasted sweet and snack varieties for people. It’s taste attract people of all ages and now it is the most famous one ruling the Indian market.
Here we give you the taste of Haldiram’s Khatta Meetha.
Why people love Haldiram’s Khatta Meetha?
The reason is its rich and spicy flavour and availability at a very reasonable cost.
Table of Contents
Wanna Know About The Brand?
Wanna Know About The Brand?
Haldiram’s Food International Pvt. Ltd
“Taste of Tradition”
Ready to eat savouries
Snacks and savouries – Namkeens
Sweet and salt mix of sago and rice flakes
FSSAI License Information
Important Images on the Pack
The illustration is ‘Haldiram’s brand logo. The ‘HR’ is illustrated in stylish font and a semi-circle surrounds it. Below the ‘HR’ Haldiram’s text is illustrated in simple font with letter H in a stylish font.Below the ‘Haldiram’s text, ‘Nagpur’ is carved with specific gaps between each letter . The phrase ‘Taste of Tradition’ is curved outside the logo, which is adjacently curved to the bottom side of Haldiram’s logo. Everything says Haldiram’s Khatta Meetha is a traditonal snack.
The illustration is Khatta Meetha which is a variant name. The variant name Khatta Meetha is in large font with white in colour. Above the variant name, Indian snacks is inscribed, describing the variant in a simple white font.
The flavour name is illustrated in a normal white font in violet background.The text “Product of India”conveys that Haldiram’s Khatta Meetha is an Indian made..
The treat which is present inside is illustrated in front of the pack. We can imagine these illustrated treats are present inside the pack. These illustrations tempt us to buy the pack.
Unboxing Haldiram’s Khatta Meetha
Details on the Pack
Taste Experience of Haldiram’s Khatta Meetha
On opening the pack, the treat gives the smell of oil aroma which is unpleasant and then follows the masala aroma. The oil aroma is strongly evolves from the masala aroma and none feel it good to eat.
The treat is light yellowish in colour and some groundnuts, green peas and rice flakes are spotted. The treat’s shape and size are irregular.i.e., thin, broad, tiny, large, round and oval. The treat is a mixture of multiple ingredients. So, the shape and size vary from each other..
It contains several ingredients and each ingredient gives different touch senses. Groundnuts have an oily outer layer and give the waxy feel. Rice flakes have flat and rough surfaces with masala and stick to fingers. The chana dal has a rough texture with masala that too sticks to fingers. The red lentil has the waxy outer layer, the green peas have both smooth and rough feel and chilly masala sticks to fingers.
On consuming the treat, a slight masala and oil aroma pierce our nose. When the treat reaches our tongue, it gives a sudden sweet taste with the spicy aroma. Also, the treat can easily get crushed in teeth. On crushing the treat it delivers the crunch sound with sweet taste and the treat finally ends with the salty taste.
Rugged and fullness mouthfeel is observed. Eating the treat gives a spicy feel in the throat and stays only for a few seconds.
Haldiram’s Khatta Meetha’s Ingredients
Source : Palm Fruit
How : Palm oil usually contains nearly half saturated and half unsaturated oil. Unsaturated oil is separated by fractional distillation to obtain the liquid part of the palm oil which is called as Palmolein oil. The palmolein oil thus obtained is further refined to produce refined palmolein oil.
Why : Refined palmolein oil improves the texture and crispiness of Khatta Meetha.
Amount Added : 22 %
Source : Paddy
How : Paddy is cleaned and soaked in hot water. Then it is dried, roasted and pressed or rounded into flakes. The rounded flakes are passed through sieves which separates bran and broken flakes.
Why : Rice flakes give different texture and add volume to the Khatta Meetha. It also gives taste and crispness when eaten as whole.
Amount Added : 21 %
Other Name : Besan, Chick Pea
Source : Chick Pea
How : Chick pea is dried and then grounded into fine powder form.
Why : Bengal gram flour is added to give the goodness, flavour & taste to the Khatta Meetha.
Amount Added : 7 %
Other Name : Chana Dal
Source : Whole Bengal Gram (Chana dal)
How : Whole bengal gram is sieved, soaked, dried and splitted by a mill to get chana dal. Why : Split pulse bengal gram or chana dal are added to give good flavour taste to the Khatta Meetha.
Amount Added : 5 %
Source : Groundnut Pods
How : Dehulled and roasted Groundnuts are used.
Why : Groundnuts give taste and flavour to Khatta Meetha.
Amount Added : 4 %
Source : Tapiaco (Cassava Roots)
How : The cassava roots are washed and peeled. Then water is added to the crushed roots to dissolve the starch content. This starch content water is allowed to settle. Then it is sieved, cooked and dried. Then they are allowed for polishing and packed.
Why : Sago is added to give taste and texture to Khatta Meetha.
Amount added : 4 %
Source : Sugarcane
How : Sugarcane is crushed and the juice is extracted. The juice is heated and filtered. Then it is crystallized and refined to form sugar.
Why : Sugar is added to give sweetness.It also enhances flavour to Khatta Meetha.
Other Name : Whole Masoor Dal
Amount Added : 2.5 %
Source : Red Lentil Plant
How : Red lentils are dried and used.
Why : Red lentils give taste to Khatta Meetha.
Amount Added : 2 %
Source : Green Peas Plant
How : Green peas are dried and used.
Why : Green peas give the taste and flavour to Khatta Meetha.
Source : Sea Water
How : Sea water is evaporated to produce sea salt under sunlight. Then potassium iodate or potassium iodide is sprayed over the salt to convert the normal sea salt into an iodised salt.
Why : The flavour of Khatta Meetha is enhanced by iodised salt besides acting as a preservative.
Source : Industry
How : Black salt is produced synthetically by mixing multiple sodium salts of chloride, sulfate, bisulfate and ferric sulfate. The salt is then mixed with charcoal and heated to obtain the end product.
Why : Black Salt gives Khatta Meetha, a Umami taste which is like the taste of non veg for vegetarians.
Source : Chilli Fruit
How : Red Chilli Powder is obtained by drying chilli and grinding it to powder form.
Why : Red chilli adds a spicy taste to the Khatta Meetha.
Name : Citric Acid
Sources : Molasses.
How : Citric acid is produced by fermentation of molasses by microbes. Aspergillus Niger microbes are used mostly.
Why : Citric acid is used to maintain pH level of Khatta Meetha. This acts as a preservative, gives little sour taste and prevents from discolouration.
Source : Turmeric Plant (root)
How : Turmeric Powder is made by drying the turmeric (root) and grinding into fine powder.
Why : Turmeric powder adds colour and taste to Khatta Meetha.
Nutritional Information - Per Pack/Per Serve
Per pack = 60 g
*Per serve = 25 g
There is no recommendation about per serve size. The per serve value given here is totally a perspective of mr_crunchy.
Low Saturated Fat
Trans fat Free
Tree Nut free
*Why is it ‘maybe’ a Vegan product?
It is because the ingredients are processed in the equipment where the milk contained products are also processed. So we cannot conclude that Khatta Meetha is a vegan product.
*Why is it ‘maybe’ a Gluten free product?
It is because the ingredients are processed in the equipment where the gluten containing products are also processed . So we cannot conclude that Khatta Meetha is a gluten free product.
*Why is it ‘maybe’ a Lactose free product?
It is because the ingredients are processed in the equipment where the milk containing products are also processed. So we cannot conclude that Khatta Meetha is a lactose free product.
*Why is it ‘maybe’ a Tree nut free product?
It is because the ingredients are processed in the equipment where the tree nuts products are also processed.. So we cannot conclude that Khatta Meetha is a tree nut free product.
*Why is it ‘maybe’ a Soya free product?
It is because the ingredients are processed in the equipment where the soya products are also processed.. So we cannot conclude that Khatta Meetha is a soya free product.
Things to know before buying
Green colour indicates that Haldiram’s Khatta Meetha is a vegetarian product and it is mentioned on the front side.
Multiple sources have been used in the production of Haldiram’s Khatta Meetha. is mentioned on the back side.
The Nutrients present in the Haldiram’s Khatta Meetha are listed. Mentioned on the back side.
There is no serving size recommended on the pack.
The info which needs the most concern is mentioned on the back side.
The date on which this Haldiram’s Khatta Meetha was packed. Mentioned on the back side.
Best Before/Expiry Date
For the best experience of Khatta Meetha, consume it before the given date. Mentioned on the back side.
Ingredients to Know Before Buying
60 g Haldiram Khatta Meetha contains about 17.55 g of fat. So, its good to make a note of it, which helps to control your daily fat intake.
Warnings on Haldiram’s Khatta Meetha Pack
Tree nut Allergy
Milk Protein Allergy
Milk Lactose Intolerance
Haldiram’s Khatta Meetha’s Packaging
The pack which touches the treat (Namkeen) is called primary packaging. The recycle number mentioned on the pack is 7 which indicates other category of materials have been used for packaging.. There are different polymers used in this packaging and it cannot be described. This packing helps in keeping the Namkeen fresh for longer shelf life and protects the treat from moisture and aroma.
It is illustrated a man is throwing the pack into the dustbin. It means the empty pack should be thrown into the dustbin after consuming the treat.
Claims on Haldiram’s Khatta Meetha
Other Breakdowns in Haldiram’s Khatta Meetha
Do you know…! How many varieties of namkeen are added in Khatta Meetha?
There are 7 varieties of namkeen added together in Khatta Meetha. These seven varieties are : sev, roasted groundnuts, splited pulses, rice flakes, sago, red lentils and kara sev.
Where & How to Store Haldiram’s Khatta Meetha?
Before Opening the Pack
Expectation Vs Reality
Some Interesting Facts Before You Leave
Frequently Asked Questions
17.5 g of fat.
When the treat is kept under the sunlight the texture and colour of the treat will change. So, the treat shouldn’t be kept under the sunlight.
It contains red chili and it makes the treat so spicy while eating.
The allergen ingredients mentioned are peanuts, tree nuts, gluten, sesame seed, milk, soya and mustard seed as allergen ingredient.
Disclaimer: The information in this page is mr_crunchy’s perspective and is fully for information purpose only, not for any nutrition or doctor’s advice. Mr_crunchy completely recommend you to consult a nutritionist or a doctor.