Amid busy schedules and fasting, the need for quick and easy iftar recipes becomes paramount. Whether you're a seasoned cook or a beginner in the kitchen, these recipes offer a perfect blend of simplicity and flavour, allowing you to prepare nourishing dishes in no time. From mouthwatering appetizers to hearty and refreshing drinks, these recipes are designed to make iftar preparation a breeze, so you can focus on the joy of sharing a meal with loved ones after a day of fasting. Let's explore some delightful and effortless dishes that will elevate your iftar table with their taste and convenience.
Easy Iftar Recipes
1. Chicken Pakora
Chicken pakora is a mouthwatering Indian snack that tantalizes the taste buds with its crispy exterior and juicy and succulent interior. Pocket-sized munchy made by marinating bite-sized pieces of chicken in a flavourful spice mix, coating them in a seasoned gram flour batter, and deep-frying until golden brown, chicken pakora is a popular choice for a starter for gatherings.
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Ingredients:
For the marinade:
250 gm boneless chicken- cut into 3 cm cubes
Ginger garlic paste
1/4 tsp white pepper powder
1/4 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
2 tsp lemon juice
For the batter:
1 egg
2 tbsp gram flour
2 tbsp refined flour
2 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
Oil to deep fry
Direction:
Marinate the chicken with ginger-garlic paste. Add the remaining ingredients. Keep it aside for at least an hour. Mix all the ingredients for the batter and beat thoroughly—heat oil in a kadahi. Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown. Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper. Serve with mint chutney.
2. Keema Samosa
Crispy, succulent, and spicy, keema samosa is the show-stopper of iftar during Ramadan. Get your hands on this scrumptious keema samosa recipe below.
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Ingredients:
250 grams of boneless chicken, minced
1 onion, finely chopped
4 cloves garlic, finely chopped
1-inch ginger, finely chopped
2 green chillies, finely chopped
6 mint leaves (pudina), finely chopped
1/2 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon amchur (dry mango powder), crushed
1/2 teaspoon chaat masala powder, as required
Oil, for deep frying
For the dough
1 cup all-purpose flour (maida)
2 tablespoons ghee
1/2 teaspoon salt
1 teaspoon ajwain (carom seeds)
Water, to knead
Direction:
1. Place the flour, ghee, salt, and ajwain in the food processor. Add a little water at a time and make a firm yet smooth dough. Divide the dough into large, lemon-sized portions. Cover the dough and keep it aside.
2. Heat oil over medium heat in a pan; add the ginger, garlic, green chillies and onions and saute until the onions soften. Once the onions soften, add the red chilli powder, garam masala powder, amchur powder, chaat masala powder, minced chicken, and salt. Saute the chicken keema along with the spices until the chicken is cooked.
3. Turn off the heat at this stage, check the salt and spices, and adjust to suit your taste. Once done, stir in the mint or coriander leaves and stir and allow it to cool.
4. On a floured surface, roll each portion into a 6-inch diameter circle and cut each circle in half. Fill a small cup with water and keep it aside; this will be used for sealing the edges of the cone. Spread the water lightly all along the edge of the semicircle. Fold the semicircle into a cone shape and seal the side edges, not the opening of the cone.
5. Fill the cone with one or two tablespoons of keema filling. Press this filling down gently into the cone with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
6. Heat oil in a heavy-bottomed pan for deep frying on medium heat; gently slip a couple of chicken keema samosas into the frying pan and allow them to fry on medium heat. Turn the samosas around in the oil once they come floating to the top. Serve Chicken Keema Samosa as a snack with Dhaniya Pudina Chutney and Date Tamarind Chutney.
3. Dahi Vada
Dahi vada or dahi bhalla is one of the most loved chaats in India. This mouth-watering (quite literally) street food bursts with flavours - the tangy taste of the imli chutney and mint chutney, a tinge of spice from the chillies, moist and soft vada soaked in velvety and smooth chilled dahi, sprinkled with the magic masala, we assure you, we can hog on to this deliciousness the whole day. Get the recipe below.
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Ingredients:
1 cup urad dal (black gram lentils)
1 cup moong dal (split green gram lentils)
2 cups thick yoghurt (curd)
1 tsp cumin seeds (jeera)
1 tsp black salt (kala namak)
1 tsp roasted cumin powder
1 tsp red chilli powder
Salt to taste
Oil for frying
For garnish:
Tamarind chutney
Mint chutney
Chopped coriander leaves
Sev (crunchy gram flour noodles)
Direction:
1. Soak urad dal and moong dal separately in water for at least 4-5 hours or overnight. Drain the water from the dals and grind them separately to a smooth paste using very little water.
2. Mix both the dal batters together in a bowl and whisk them well to incorporate air.
3. Heat oil in a deep frying pan. Wet your hands and take small portions of the batter to make small vadas. Fry them in hot oil until golden brown and crispy.
4. Remove the fried vadas from oil and soak them in lukewarm water for 15-20 minutes. After soaking, gently squeeze out the excess water from the vadas and arrange them in a serving dish.
5. Whisk the yoghurt with a little salt until smooth and pour it over the vadas, covering them completely.
6. Sprinkle roasted cumin powder, red chilli powder, black salt, and cumin seeds on top of the yoghurt.
7. Drizzle tamarind chutney and mint chutney over the vadas as per taste.
8. Garnish with chopped coriander leaves and sev before serving. Serve chilled and enjoy the delicious dahi vadas as a refreshing snack or side dish during Iftar.
4. Falooda
Falooda is a delightful and refreshing dessert beverage that originates from the Indian subcontinent. This indulgent treat combines layers of vermicelli noodles, sweet basil seeds (sabja), chilled milk, rose syrup, and ice cream, resulting in a delightful symphony of flavours and textures. Get the recipe below.
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Ingredients:
1 tbsp falooda seeds/tukmaria
½ cup falooda sev
4 cup milk
3 tbsp sugar
¼ cup Roohafza / rose syrup
1 cup strawberry jelly, vegetarian
2 scoops vanilla ice cream
2 tbsp tutti frutti
2 tbsp nuts, chopped
2 cherries
Direction:
1. Soak basil seeds (sabja) in water for about 30 minutes until they swell up.
2. Boil vermicelli (falooda sev) in water until soft, then drain and rinse under cold water to stop cooking. Keep aside.
3. In a saucepan, heat milk and sugar together until the sugar dissolves completely. Let the milk cool down to room temperature.
4. Once the milk is cooled, add the roohafza syrup and mix well. Adjust the sweetness according to your preference.
5. Prepare serving glasses. Add a tablespoon of soaked basil seeds (sabja) to each glass.
6. Add a tablespoon of cooked vermicelli (falooda sev) to each glass on top of the basil seeds. Pour the prepared rose milk over the vermicelli in each glass, filling them about three-fourths full.
7. Top each glass with a scoop of vanilla ice cream.
8. Garnish with assorted toppings like chopped nuts, tutti frutti, jelly, or fruit slices. Serve immediately with a spoon and a wide straw to enjoy all the layers of flavours and textures.
5. Fish Finger
This crispy seafood treat is beloved by both kids and adults alike for its crunchy exterior and tender, flaky fish inside. Typically served with a side of tartar sauce or lemon wedges for a zesty kick, fish fingers are versatile and can be enjoyed as a snack. To know more about the recipe keep reading below.
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Ingredients:
500g boneless fish fillets (Bhetki, Rohu, or any firm white fish)
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp mustard oil
2 eggs, beaten
1 cup breadcrumbs
Oil for frying
Direction:
1. Cut the fish fillets into finger-sized pieces, about 2-3 inches long and 1 inch wide.
2. In a bowl, mix ginger paste, garlic paste, turmeric powder, red chilli powder, cumin powder, coriander powder, salt, and mustard oil to make a marinade.
3. Marinate the fish fingers in this mixture for about 30 minutes to 1 hour, allowing the flavours to infuse.
4. Dredge each fish finger in the beaten eggs, ensuring it's coated evenly. Then, coat the fish in breadcrumbs, pressing gently to adhere.
5. Place the breaded fish fingers on a plate or baking sheet and refrigerate for about 15-20 minutes to help set the coating.
6. Heat oil in a large skillet or frying pan over medium-high heat.
7. Once the oil is hot, carefully add the fish fingers in batches, ensuring not to overcrowd the pan.
8. Fry the fish fingers for 3-4 minutes on each side, or until golden brown and crispy. Remove the fish fingers from the oil and drain on paper towels to remove excess oil. Serve hot with lemon wedges and mustard sauce.
6. Fruit Chaat
Soak in all the goodness of fresh fruits with a twist. It is a refreshing and flavourful dish popular in South Asian cuisine, especially during Ramadan. It's made by combining a variety of fresh fruits and is nutritious, providing a burst of vitamins, minerals, and antioxidants. It's often served as a snack or appetizer during iftar, offering a refreshing contrast to the richness of other dishes.
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Ingredients:
1 banana, sliced
1 apple, chopped
1 pear, chopped
1 orange mandarin, chopped
5 strawberry, chopped
¼ tsp pepper, crushed
½ tsp chaat masala
¼ tsp salt
¼ tsp cumin powder/jeera powder
5 leaves pudina/mint, chopped
1 tsp lemon juice
Direction:
Chop all the fruits and put them in a large mixing bowl. Add pepper, chaat masala, salt, cumin powder and pudina. Mix well without mashing the fruits. Now add 1 tsp lemon juice and mix well (adding lemon juice prevents fruits from browning). Serve chilled.
Conclusion
As the sun sets and the call to prayer fills the air, gather around the table with loved ones to break your fast in the most delicious way possible. From traditional favourites to innovative twists on classic dishes, our quick and easy iftar recipes promise to satisfy cravings and make every Iftar a memorable culinary experience.
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