10 Best Indian Ramadan Snacks: Delicious Recipes for Iftar

Are you looking for any super-tasty food to devour after your Ramadan fast? What if you get to know of delicious recipes that can make your Ramadan experience all the more memorable? That is what you will find in this post – lip smacking delicacies that will stay in your hearts forever!

Can’t wait to check out what those delectable recipes are, can you? Then read this post!

10 Delicious Ramadan Snacks Indian Recipes:

1. Beetroot Cutlets:

As important as it is to fast, it is equally important to eat wholesome and healthy food when you break your day long fast. While beetroot cutlets may sound unappetizing, when prepared right, they can be no less than a delicacy!

Ingredients:

• Two medium sized beets
• Two medium sized potatoes.
• A large onion
• Four finely chopped chillies, green or red
• Haldi powder – a pinch
• Half a teaspoon of rock salt
• Freshly baked bread made into crumbs- half a cup
• One teaspoon of aamchur powder
• Chopped coriander leaves- two tablespoons
• Four tablespoons of oil
• One teaspoon of red chilli powder
• One teaspoon of cumin powder

Like we all know, cutlets need a coating, and for this healthy and nutritious cutlet coating you will need:

• Five tablespoons of bread crumbs
• Four tablespoons of water
• One tablespoons of maida

How To Make:

1. Pressure cook the potatoes till they are soft and can be mashed using a spoon or your fingers. Mash the potatoes in a bowl and keep aside.
2. At the same time, grate the beetroots after washing and peeling them. Also, finely chop the green chillies and fresh coriander leaves.
3. In a medium sized bowl, mix the grated beet, mashed potatoes, green chillies and coriander leaves. Add to it the aamchur, chilli, haldi and cumin powder. Next, add the salt and gently knead the mixture.
4. Before dividing the mixture into balls of equal size, add the breadcrumbs and knead well.
5. Make log shaped or flat patties and place it aside.
6. In another bowl, mix water and maida. Be sure to mix gently to ensure no lumps are left behind and the mixture is not too thick.
7. Dip the patties in the maida paste and then coat it with breadcrumbs.
8. Heat a wok or pan. Add two tablespoons of oil and heat on a medium flame.
9. Place the cutlets in batches and heat over a slow flame until brown on both sides.
10. Serve hot with some spicy pudina chutney.

2. Potato Fritters:

While there are many variations of making potato fritters, this one is the simplest of them all. Slice, dip, and fry and a bowl full of fritters are there for you!

Ingredients:

• Two large potatoes
• 1 cup of besan
• 1 cup of rice flour
• One teaspoon red chilli powder
• A pinch of turmeric powder
• Salt to taste
• One sprig of finely chopped curry leaves

How To Make:

1. Wash and peel the potatoes.
2. Slice the potatoes with even thickness, preferably using a processor or hand held slicer.
3. Mix all other ingredients in a bowl.
4. Add water and combine to form a thin paste without lumps.
5. If the paste becomes too watery, add a little more rice flour.
6. Heat oil in a wok on medium flame.
7. Dip the slices in the batter, so that they are fully coated.
8. Drop into hot oil and fry till both sides turn golden brown.
9. Serve piping hot off the flame, with tomato sauce and a cup of tea.

3. Prawn Tempura:

Ramadan in India is incomplete without a dish made of succulent prawns. And so we present prawn tempura, an easy to make snack recipe that is finger-smacking good!

Ingredients:

• Prawns ¼ kg
• Three tablespoons of wheat flour
• Three tablespoons of Corn flour or Maida
• One farm egg
• Two tablespoons of freshly ground garlic paste
• A pinch of baking soda
• A pinch of pepper, both black and white
• Salt to taste
• Oil to fry

How To Make:

1. Wash, clean and devein the prawns.
2. Next, slit and straighten the prawns before you place them on a plate.
3. In a medium sized bowl, combine two tablespoons of the wheat flour (keeping the rest aside), corn flour, garlic paste, peppers, salt and egg.
4. Pour in some cold water and whisk this mixture until it is not too thick or thin.
5. Now, add the remaining wheat flour and baking soda and mix using your hand or a small ladle.
6. Rub in some salt and black pepper onto the cut prawns and allow them to marinate for half an hour, till the spice is well absorbed.
7. Next, coat the prawns with some dry wheat flour. This ensures that the prawns are crisp when ready.
8. Now dip the prawns coated in wheat flour into the batter.
9. In a frying pan, heat oil on a medium flame.
10. Now put the flame onto low and fry the prawns in batches.
11. Drain the extra oil on tissue papers and serve with sauce or chutney of your choice.

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