With Ramadan just about the corner, you have to be ready with some Iftar Dishes on hand. From a family gathering, small dinners to just your own treat, this blog will take you far! Here, We have compiled our three favourite Ramadan recipes for you!

Batata Vada

Ingredients - 

•  4 medium potato, (500 gram), boiled and peeled
• 1 tablespoon oil, more to fry
• 2 twigs curry leaves, subtitute with 2 tablespoon cilantro
• ½ teaspoon mustard seeds, optional
• 1 teaspoon fennel seeds, optional
• 2 green chillies, finely chopped
• ½ tablespoon garlic paste
• ½ tablespoon red chilli flakes
• ½ tablespoon cumin powder
• ½ tablespoon coriander powder
• ½ teaspoon turmeric powder
• 1½ teaspoon salt
• 1 medium onions, finely chopped
• 1 teaspoon sugar
• 2 tablespoon lemon juice

For Coating

• 1 cup gram flour
• ½ teaspoon salt
• ½ teaspoon red chilli
• ½ teaspoon cumin
• ½ teaspoon baking soda, optional for crispiness. See notes.
• ½ cup water or as needed

Method - 

1. Mashed boiled potatoes until smooth and set aside.
2. Heal oil in a pan add garlic and mustard. Fry for few seconds then all the remaining ingredients of tempering. Give it a stir and cook for 1 minute.
3. Now, stir in chopped onions, mix well and remove from heat.
4. Add the mashed potatoes, sugar, and lemon juice to the tempering. Mix well and make 15 small balls. Keep in the fridge to cool for 10 minutes to chill or until needed.

Make coating batter-

1. Meanwhile, make the batter for coating by mixing all ingredients for coating in a bowl. Make a smooth and thick batter of dropping consistency.
2. Fry Batata Vada
3. Heat about 2 inches oil in a non-stick wok or pot. Dip each potato ball in the chickpea flour batter. Lift it carefully with wooden spatula. Slowly slide the ball into hot oil without denting it.
4. Fry 4-5 balls in a batch. Spoon oil over the ball but do not stir until firm. Then flip the ball and cook evenly until golden.
5. Remove from oil to a paper towel. Serve hot with any chutney or sauce.

Crunchy Chicken Pakoras (Gluten Free)

Ingredients

• Chicken breasts, chopped very small-2 chicken breasts or thighs.
• Onion, chopped small- 1
• Ginger-Garlic paste- ½ tbsp
• Chili powder- 1 tsp
• Turmeric powder- ⅛ tsp
• Garam masala- ½ tsp
• Coriander powder- 1½ tsp
• Salt- ¾ tsp
• Gram flour or besan or chick pea flour- ½ cup
• Rice flour- 2 tbsp
• Cilantro, chopped- ¼ cup

Method - 

1. Chop the chicken breasts very small.
2. In a large bowl, combine the chicken along with the spices and cilantro.
3. Add the gram flour and rice flour to the chicken mix and combine well using your hand.
4. Water is not required to combine the mixture, the moisture from the chicken will help to bind the flour and the chicken.
5. Make small balls out of the mixture.
6. Heat enough oil for deep frying in a frying pan.
7. Add the balls into the hot oil and fry over medium heat. Don't crowd the balls.
8. Fry till the pakoras turn golden brown in color.
9. Transfer to a kitchen paper towel.
10. Serve warm with a cup of cardamom tea or coffee.

Lahori Chicken Chargha

Ingredients-

1 skinless whole chicken, about 1kg - 1.25 kg

Chargha Marinade-

• 2 tablespoon Kashmiri chili powder, or paprika for color
• ½ tablespoon cumin powder
• 2 teaspoon coriander powder
• 1 tablespoon red chilli flakes, or chilli powder
• ½ teaspoon garam masala, optional
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• 2 tablespoon cornflour
• 1 tablespoon ginger garlic paste
• 1 teaspoon chat masala, more to sprinkle
• 1 teaspoon salt
• 2 tablespoon oil
• 3 tablespoon vinegar, or lemon juice
• 1 egg
• ¼ teaspoon zarda color , optional
• Oil , to fry
• 2 tablespoon lemon juice

Sides:

Salad leaves, Green chutney, Onion slices, Garlic raita, Spicy ketchup

Method- 

Prepare Chicken-

Wash and pat dry with a kitchen towel. Place deep letter V- shapes cuts on the chicken breast with a sharp knife. Similarly, place 1-2 deep cuts on the leg pieces. Set aside.

Marinate

1. Mix all the ingredient listed under chargha marinade in bowl. This marinade is enough for 1-1.25 kg chicken.
2. Take marinade in your hand and apply it all over the chicken. Wear gloves to avoid spice burns. Also tie the legs of the chicken with a cotton thread.
3. Marinate chicken for at least 4 hours on the counter in a cool place or preferably overnight in the fridge.

Steam

1. Then place the chicken in the steamer. Make sure the water level is at least ½ inch below the steaming plate. 
2. Place the lid tightly and steam for 20-25 minutes until the chicken is tender. Remove chicken from steamer and set aside.

Fry Chicken chargha

1. Before frying the chicken, prepare the platter with fried or baked potatoes, fresh veggies and green chutney, and garlic dip.
2. Fill a non-stick wok with 2-3 inches of oil. Heat the oil on a medium-high flame and place the steamed chargha in it. Cook for 2 minutes on each side until the chargha is throughly heated and golden. 
3. Turn and remove the chicken with help of two tongs.
4. Place the crispy fried chicken on the platter. Pour lemon juice and sprinkle chaat masala and serve.

Hope you enjoyed our Ramadan Recipes, for more recipes, visit the Foodism Indian recipe blog!