Literally iftar is the meal eaten at the time of breaking ones fast in Ramadan, but when it comes to food Iftar dishes or Iftar items are a little different. Iftar recipes are typically for the special dishes, the 'fun' snacky food, or the filling chana chaat, that are iconic Ramadan foods. Scroll below to see our collection of Iftar Recipes that are actually Iftar recipes. For ideas for prep ahead Ramadan mains look here.
What does your Iftar look like?
My mother never made an elaborate Iftar spread. Those were most often reserved for the weekend dawats/dinners she hosted. On most Ramzan nights, there was one or two "iftar" items that made it's way to our table. Be it the crispy Pakoras or her famous Potato and Green Chili Cutlet, having them there made Ramzan feel like Ramzan.
Some people, however will prepare an assortment of "iftar" dishes like Chana Chaat, Dahi Baray, and Pakoras, taking a break before going into their mains.
This is my collection of Iftar Recipes, traditional Ramzan dishes and a few fun favorites that make Ramzan feel like Ramzan.
I hope you make and enjoy these Ramzan Recipes as much as we do.
Iftar Recipes Collection
DIY Pakora Mix
Cilantro Chutney for Pakoras
Easy Chana Chaat
Mixed Plate Chaat
Imli ki Chutney
Chicken Paratha Rolls
Pakistani Chicken Kababs
Spinach & Artichoke Puff Pastry Braid
Kachay Keemay ke Kabab
A Crunchier Lahori Fried Fish
Sesame Ginger Chicken Skewers
Easy Instant Jalebi Recipe
Dahi Baray - 15+ Iftar Recipes (that are actually Iftar Recipes)
- Yogurt 2 pounds or about 1 ½ times a 750g yogurt carton
- 1 tbsp sugar
- 2 tsp salt
- 1 ½ tsp red chilli powder
- 1 to 1 ½ tsp cumin powder
Baras or Fried Lentil Dumplings
- 1 cup ma’ash/urad daal – the white kind covered with water and soaked overnight
- ¼ teaspoon baking soda
- ½ teaspoon cumin powder
- ½ teaspoon red chilli powder
- ½ teaspoon salt
- ½ inch piece ginger (peeled, roughly chopped)
- Chaat Masala Powder
- Red Chilli Powder
- Tamarind Chutney
- Finely Chopped Cilantro
- Coriander/Mint Chutney
For the yogurt mix
- Combine the yogurt, sugar and spices along with ½ cup of water and whisk. I suggest starting with half the amount of chilli powder and cumin powder unless like me you are a fan.
- Taste and check seasoning. Put it in the fridge while you work on the dumplings.
For the dumplings
- Drain the maash ki Daal making sure to reserve about ⅓ cup of soaking liquid.
- Grind all the baray ingredients in a blender along with ¼ cup of the daal water. Only add more if absolutely necessary. You want a very thick paste.
- Transfer the mixture to a bowl
- For softer Dahi Baray: Whisk energetically to create volume in the batter, about 4-5 minutes with a large whisk. 2 minutes with an electric mixer works.
- Heat a skillet and add 2 inches of oil and put on medium-high heat for the oil to heat through.
- Meanwhile get another pan or bowl – at least 10 inches in diameter and fill it ⅔ of the way with water. Add a pinch of salt in the water
- Now get a tray or platter and line it with paper towels to help drain the grease from the dumplings.
- Once the oil heats up then gently place a dollop of the batter into the hot oil.
- After a minute and a half the dumpling will turn a lovely golden color at which point you should turn them over and cook for another minute and a half.
- Remove from the oil and drain on paper towels.
- Put the dumplings in the water bath for a few minutes
- Pour a layer of yogurt mix into your dish of choice.
- Remove the dumplings from the water one by one, gently squeezing them beneath your palms to drain the excess water and then lay them out in rows on top of the yogurt until your dish is filled.
- Top with enough of the yogurt to adequately cover the dumplings and refrigerate.
- Leave it for atleast an hour so the flavours soak through the dumplings.
- Top with your garnishes of choice
Penny for your thoughts?