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 and if you are looking ahead then I have some Eid Menu ideas 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
Skip the packaged stuff and make this delicious pakora base you can customize any time!
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Cilantro Chutney for Pakoras
What is a Pakora without chutney? Incomplete. This chutney with my mothers no longer-a-secret-ingredient is fresh, vibrant and spicy!
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Chicken Pakoray - Crunchy & Chatpatay
hese Chicken Pakoras are as great Chicken Pakoray should be - airy crispy crunchy on the outside, flavorful and feisty on the inside. They are also - like all our recipes - easy to make!
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Easy Chana Chaat
A Ramzan and Iftar staple, this Chana Chaat is the perfect healthy recipe for Iftar!
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Mixed Plate Chaat
The Karachiite in me cannot say the word chaat without thinking of this Mixed Plate Chaat which is a huge hit at Iftar parties! Check this version for an authentic balanced chaat!
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Imli ki Chutney
No dates? no problem. This spicy Imli ki chutney uses a pantry ingredient to make a delicious Imli Chutney.
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Dahi Baray
Maash ki daal ke baray, a sweet and spicy yoghurt, a little extera chaat masala on top - irresistible!
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Kalay Chanay
Nutritious and tasty black beans in a delicious masala! Serve as is or top with some chaat toppings for a different flavor!
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Shami Kabab
Shami Kabab simplified with the Instant Pot! Deep smoky flavours and that perfect texture!
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Cauliflower Fritters
A tasty vegetarian snack that is perfect for when you want to mix it up!
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Pakistani Chicken Kababs
No freezer prep? No problem. Whip up these quick chicken kababs for your iftar time fix!
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Spinach & Artichoke Puff Pastry Braid
Flaky and pretty puff pastry encases a delicious savoury filling! Perfect for your Iftar party!
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Box Patties
Crispy Samosa pastry and a creamy white sauce filling - absolutely lovely!
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Kachay Keemay ke Kabab
A smooth kabab studded with spicy chilies, a traditional recipe perfect for Ramadan!
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A Crunchier Lahori Fried Fish
Crispy, Crunchy, Spicy Fish that disappears in a flash!
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Sesame Ginger Chicken Skewers
A healthy way to break your fast, these skewers are easy to make and so flavorful!
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Easy Instant Jalebi Recipe
Nothing quite as magical as frying up crunchy hot sweet jalebi!
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Dahi Baray - 15+ Iftar Recipes (that are actually Iftar Recipes)
Ingredients
Yogurt Mix
- 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)
Garnish
- Chaat Masala Powder
- Red Chilli Powder
- Tamarind Chutney
- Finely Chopped Cilantro
- Coriander/Mint Chutney
Instructions
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
To Assemble
- 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
Notes
If there is too much water in the maash ki daal mix the baray will be mushy which is why I start with a smaller amount. However, if you do accidentally put too much liquid then you can always fix your dahi baray by adding a little besan to the batter.
Variations: to amp up the spice you can add some green chilies into the dahi baray or even put a baghaar of curry leaves, cumin, and dried red chilies over top.
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