Ramadan Recipes | Iftar Food Ideas
This post is about the collection of the best, healthy, and easy Ramadan Recipes. Iftar food ideas include dinner meals, meat-based recipes, desserts and sweets, and snacks from India, Pakistan, Bangladesh, and the Middle Eastern region
Servings: 8
Calories: 60kcal
Ingredients
Pakora or Pakoda is one of the most popular food items at Ramadan or Ramzan food list
- 1 cup Besan or chickpea flour
- ¼ teaspoon Hing or Asafoetida
- 1 teaspoon Red chile powder or Cayenne powder
- 1 teaspoon Cumin seeds
- Salt to taste
- Any vegetables of your choice from raw banana, eggplant, capsicum, paneer, bread, cauliflower, potato to onion, spinach, corn. Check tips for more vegetable options.
- ½ to 1 cup Water
- Oil for frying
Instructions
- For detailed steps and video, you can check my post here on banana pakora (pakoda)
- Cut the vegetables of your choice into desired shapes and sizes.Any vegetables of your choice from raw banana, eggplant, capsicum, paneer, bread, cauliflower, potato to onion, spinach, corn.
- Add chickpea flour, hing, red chile powder, cumin seeds, garlic powder, and salt to taste in a bowl and mix. (for more flavor, you can also add green chilies and herbs if needed)1 cup Besan or chickpea flour, ¼ teaspoon Hing or Asafoetida, 1 teaspoon Red chile powder or Cayenne powder, 1 teaspoon Cumin seeds, Salt to taste
- Start by pouring in ½ cup of water and continue to whisk until the batter is smooth and free of lumps. The consistency of the batter should not be too thick and not too thin. The aim is for the batter to fully coat the vegetable slices without running off too quickly. If you've added too much water, you can adjust by adding more flour. You can find a detailed video and more tips on making of pakora here.½ to 1 cup Water
- Heat oil for frying in a pan on medium flame.Oil for frying
- Once the oil is hot, dip each vegetable slice in the batter and drop them in hot oil.
- Fry till they are crispy and golden brown. Transfer it to a paper towel to absorb any oil.
- Serve immediately as they taste best when served fresh piping hot.
Notes
- The batter is the same for all the recipes. You can add aloo (potato), eggplant (aubergine), paneer (Indian cottage cheese), chopped spinach, chicken, cauliflower (gobi), capsicum, sweet potato, mushroom,raw banana, mirchi, corn, cabbage, and mixed vegetables.
- If you are making onion, cabbage, palak, or spinach pakora then chop them finely and mix them to form a very thick batter that holds its shape. Shape them into balls and fry them.
- For any other vegetables, cut them into desired shapes and thickness, dip them in batter and fry.
- Do not fry pakoras if the oil is only warm. This will absorb oil and make fritters soggy. If the oil is too hot, the pakoda will become brown on the outside faster, and the inside remains uncooked.
- The best frying practice is to switch the flame between medium and medium-high.
- I do not prefer adding any baking soda. Fritters taste great without the addition of baking soda.
Nutrition
Calories: 60kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 156mg | Potassium: 136mg | Fiber: 2g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg