10 Indian Iftar Meals Made Under 30 Minutes

10 Indian Iftar Meals Made Under 30 Minutes

From savory snacks to satisfying main courses and refreshing drinks, these recipes offer a diverse array of flavors and textures to delight the palate while ensuring a swift and enjoyable dining experience during the holy month of Ramadan. Whether it’s a gathering with loved ones or a quiet moment of reflection, these quick and easy iftar recipes are sure to make the breaking of the fast a memorable and satisfying occasion.

Chana Chaat:

chana chat

Ingredients: Chickpeas, onions, tomatoes, green chilies, chaat masala, tamarind chutney, chopped coriander leaves, lemon juice.

Preparation: Rinse and drain canned chickpeas. Mix them with finely chopped onions, tomatoes, and green chilies. Add a sprinkle of chaat masala, tamarind chutney, and lemon juice. Garnish with chopped coriander leaves.

Vegetable Pakoras:

vegetable pakoda

Ingredients: Chickpea flour (besan), mixed vegetables (such as potatoes, onions, spinach), spices (turmeric, cumin, coriander), salt, water, oil for frying.

Preparation: Slice vegetables thinly. Make a batter with chickpea flour, spices, and water. Dip the vegetables in the batter and deep fry until golden brown and crispy. Serve with mint chutney.

Chicken Biryani:

chicken biryani

Ingredients: Basmati rice, chicken pieces, onions, tomatoes, yogurt, ginger-garlic paste, biryani masala, saffron, mint leaves, coriander leaves, ghee.

Preparation: Cook basmati rice separately. Sauté onions, tomatoes, and ginger-garlic paste. Add chicken pieces and cook until tender. Layer cooked rice and chicken mixture in a pot, garnish with saffron, mint, and coriander leaves. Cook on low heat until flavors meld together.

Dahi Vada:

dahi vada

Ingredients: Urad dal, yogurt, tamarind chutney, green chutney, roasted cumin powder, red chili powder, salt, oil for frying.

Preparation: Soak urad dal overnight, grind into a smooth batter. Fry small portions of batter into round vadas. Soak vadas in warm water, squeeze out excess water, and arrange in a serving dish. Pour beaten yogurt over vadas, drizzle with tamarind and green chutney, and sprinkle with spices.

Aloo Tikki:

Aloo Tikki

Ingredients: Potatoes, green peas, bread crumbs, spices (cumin, coriander, garam masala), salt, oil for frying.

Preparation: Boil potatoes and mash them. Cook green peas and mix with mashed potatoes and spices. Shape the mixture into patties, coat with bread crumbs, and shallow fry until golden brown. Serve with mint chutney.

Paneer Tikka:

paneer tikka

Ingredients: Paneer cubes, bell peppers, onions, yogurt, ginger-garlic paste, tandoori masala, lemon juice, oil.

Preparation: Marinate paneer cubes, bell peppers, and onions in yogurt, ginger-garlic paste, tandoori masala, and lemon juice. Skewer the marinated ingredients and grill until charred. Serve hot with mint chutney.

Masoor Dal Soup:

Masoor dal soup

Ingredients: Red lentils (masoor dal), onions, tomatoes, garlic, ginger, spices (turmeric, cumin, coriander), salt, oil.

Preparation: Sauté onions, garlic, and ginger until golden brown. Add chopped tomatoes and spices, cook until tomatoes are soft. Add washed masoor dal and water, pressure cook until dal is soft and creamy. Garnish with chopped coriander leaves and serve hot.

Egg Curry:

egg curry

Ingredients: Eggs, onions, tomatoes, ginger-garlic paste, spices (turmeric, cumin, coriander, garam masala), coconut milk, oil.

Preparation: Hard-boil eggs, peel and set aside. Sauté onions and ginger-garlic paste until golden brown. Add chopped tomatoes and spices, cook until oil separates. Add coconut milk and boiled eggs, simmer until flavors meld together. Garnish with chopped coriander leaves.

Pani Puri:

pani puri in evening

Ingredients: Puris (semolina or wheat), boiled chickpeas, chopped onions, tamarind chutney, green chutney, chaat masala, spicy water (pani), boondi.

Preparation: Make a hole in puris, stuff with boiled chickpeas, onions, and boondi. Dip filled puris in spicy water, top with tamarind and green chutney, sprinkle chaat masala, and serve immediately.

Fruit Chaat:

fruit chaat

Ingredients: Assorted fruits (such as apples, bananas, oranges, grapes), chaat masala, black salt, lemon juice, chopped mint leaves.

Preparation: Peel and chop fruits into bite-sized pieces. Toss with chaat masala, black salt, lemon juice, and chopped mint leaves. Serve chilled.

Conclusion

Preparing delicious iftar meals in under 30 minutes is a blessing for busy families and individuals. Indian iftar cuisine offers a rich variety of flavors, textures, and aromas, reflecting the country’s diverse culinary traditions. From spicy snacks like samosas and pakoras to hearty mains like biryani and egg curry, each dish carries cultural significance, adding warmth and vibrancy to the iftar spread. This guide explores ten such Indian iftar meals that can be quickly prepared, allowing families to spend more time in prayer, reflection, and togetherness during this sacred month. These recipes showcase the versatility of Indian spices and ingredients, catering to every palate and preference.

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