Ramadan is a month of celebration. A celebration of our religion. A celebration of our culture. And what better way to celebrate an occasion than indulging in food. We observe Ramadan every year, and every year we tend to try new recipes for Iftar. Today, we are rounding off all the delicious Iftar recipes you should try this Ramadan.
1. Easy Cresent Samosa
Samosas are a must for Iftars. Be it Aaloo, keema or daal samosa. Samosas are the food for the soul. However, if you are tired of all the traditional samosas recipes, then here is a twisted version of a delicious samosa and a feast for the eyes.
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 cups cooked diced potatoes
1 cup cooked diced carrot
1⁄2 cup canned sweet peas or 1/2 cup frozen sweet peas, thawed
5 teaspoons soy sauce
1 teaspoon curry powder
2 (8 ounce) packages crescent rolls
1 tablespoon water
1 dash red pepper flakes
1⁄4 teaspoon salt
1⁄4 teaspoon turmeric
1⁄4 teaspoon ground ginger
1⁄4 teaspoon dried cilantro
1⁄2 teaspoon cumin
- Saute onion and garlic in oil for 5 minutes until onion is soft.
- Add all other ingredients except crescent rolls.
- Stir gently over medium heat for several minutes until well incorporated. Set aside.
- Open cans of crescent rolls and unroll the dough.
- Separate into 4 rectangles and pinch the triangular perforations to seal.
- Cut each rectangle in half crosswise to make squares (you’ll have 8 squares per can of crescent rolls).
- Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
- Pinch the edges to seal.
- Bake on cookie sheets or deep fry until golden.
- Serve with a sauce.
2. Cornflakes Chicken
This cornflake chicken recipe is the best choice for all chicken lovers. The best part you can freeze them and then enjoy them later at your convenience.
- 1 (450 gram) chicken breast, cut in strips
- 2 tablespoon ketchup
- 2 tablespoon lemon juice
- 1 tablespoon garlic paste
- 1 tablespoon red chili flakes
- Half tablespoon red chili powder, adjust heat to taste
- Half tablespoon soy sauce
- 1 teaspoon cumin powder
- Half teaspoon black pepper powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt, or to taste
- 1/2 cup cornflour
- 1/3cup plain flour
- 1/4 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon oregano
- 2 eggs
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- 3 cups cornflakes, crushed
- In a bowl, mix all ingredients to marinate chicken. Set aside for 30 minutes or overnight in the fridge.
- In a bowl, mix ingredients of flour coating and set aside.
- In another bowl, beat egg with salt and red chili set aside.
- In another plate, keep crushed cornflakes for coating.
- First, coat all chicken strips with a flour mixture. Then dip each strip in an egg mixture and coat with crushed cornflakes.
- When all chicken is coated in a wok, deep fry them in small batches on medium heat for 4 minutes or until golden and crispy.
3. Chicken Pakora
No, Iftar is complete without pakoras. They come in all shapes and sizes. Try your hand on the chicken-flavored pakora if you haven’t already.
- 6 chicken thigh fillets – chopped into bite-size pieces
- 1 tbsp minced ginger
- 1 green chili – finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried coriander leaf
- 1 tsp chili flakes
- Vegetable oil for deep frying
- 1/2 tsp salt
- 1/2 tsp garlic salt
- 1/4 gram flour
- 1 tbsp cornflour – cornstarch
- 1/4 tsp baking soda
- 180 ml (¾ cup) water
Place the chicken thigh pieces in a bowl.
Add the minced ginger, chopped chili, cumin ground coriander, dried coriander leaf, chili flakes, and ground fenugreek. Mix to coat the chicken, then cover and marinate in the refrigerator for 30 minutes.
- Take the chicken out of the fridge and sprinkle on the salt, garlic salt, gram flour, cornflour, and baking soda.
- Mix to combine, then add in the water a splash at a time until you have a batter about the thickness of double (heavy) cream. You may not need all of the water.
- Add the chicken into the oil, one piece at a time, using a set of tongs. You will need to work in 2 batches to ensure the pan isn’t overcrowded.
- Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through.
4. Deep-fried spicy potato sandwich
For the spicy potato filling
- 3 medium-sized potatoes, cut into small pieces
- 1/2 tsp Mustard seeds
- 2-3 green chilies
- 1/2 cm grated ginger
- Pinch garam masala
- Pinch Haldi (turmeric powder)
- A squeeze of lemon juice
- Fresh coriander for dressing
For the batter
- 1 cup chickpea flour
- 2 Pinch salt
- 1 Pinch Haldi (turmeric powder)
- A Pinch garam masala
- Pinch red chili powder
For the sandwich
- Some slices of white bread
- Tomato ketchup
- Cut and boil small pieces of potato (with a pinch of salt) and mash
- Then in a separate frying pan, pop some mustard seeds in oil
- Add green chilies, ginger, garam masala Haldi (pinch) salt to taste
- Then take off the heat and add a bit of lemon juice and fresh coriander
- For the batter, mix chickpea flour with warm water and make it a thin consistency
- Add a bit of salt, turmeric, garam masala, and red chili powder to flavor the bread when you batter it
- For the sandwich, spread ketchup on one side of one slice
- Spread potato mix on the other slice and slap together
- Cover in batter and fry until golden brown
5. Tandoori Cutlets
- Red chili powder
- Green chilies
- Garam masala
- Boiled potatoes
- Tandoori chicken
- Mix tandoori chicken, vinegar, and garam masala, salt, and chopped green chilies in a bowl.
- Mash boiled potatoes and mix with the mixture prepared in step 1 to form a thick paste.
- Mold the paste in the form of cutlets.
- Beat eggs in water.
- Coat cutlets with flour. Dip in eggs. Deep fry in oil
Try these Iftar recipes and let us know in the comments below which one you like the best.
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