Ramadan, also known as Ramzan, is one of the most anticipated sacred times of the year in the Islamic faith, and the celebrations have begun. 

During this holy month, Muslims pray, ponder, and fast from sunrise to sunset. Those who fast during this time (after eating the first meal known as suhoor or sehri) break it with Iftar, a meal shared with friends and relatives.

Iftar traditionally begins with dates and water, followed by an Iftar-specific spread of sweets and vegetarian and non-vegetarian foods. So, here are some dishes to try throughout the month to stay focused and satiated.

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Potato Samosa Rolls

Recipe by SooperChef


Dough Preparation –

2 cups Maida

1/2 teaspoon salt

1 teaspoon Jeera

1 tablespoon oil

Water as required

Filling Preparation –

1/2 kg boiled and peeled Potatoes

1 cup chopped Onions

1 tablespoon Ginger Garlic paste

3 tablespoon chopped Coriander

2 tablespoon chopped mint


1/2 tablespoon Red Chili Powder

1 tablespoon Turmeric Powder

1/2 tablespoon Chili Flakes

1/2 tablespoon Cumin Powder

1 tablespoon chopped Green Chilies


Mix in the maida, jeera, and salt until well combined. Then, add the oil and water to the dry mixture and knead until a soft dough forms. Rest it for 15-20 minutes while you make the filling. Mash the boiling potatoes with the spices, coriander and mint leaves, and onions in a mixing dish. Divide the dough into four equal pieces, roll each into a flat roti, and cut each into a square. The filling should be added and rolls should be formed. Finally, in a skillet, heat some oil and deep-fried the samosa rolls till brown. Serve with a dash of hot sauce.

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Egg Pakodas


6 boiled Eggs

2 cups Besan

1 chopped Onion

2 chopped Green Chilies

1 tablespoon chopped Coriander leaves

1 tablespoon Ginger Garlic Paste

Water as required

2 tablespoons Rice flour

1 tablespoon Chili powder

1/2 teaspoon Garam Masala

1/4 teaspoon Turmeric Powder

Salt to taste

Pinch of Baking Soda


In a mixing bowl, combine all of the dry ingredients to produce a thick batter. Then, take two boiled eggs and cut them in half. Dip them in the batter and deep-fry them until golden. Serve with ketchup and green chutney.

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Shami Kebabs

Recipe by South Africa Halaal


1/2 kg Boneless Chicken

1 cup Chana Dal (soaked for 30 minutes)

1 teaspoon Ginger Garlic Paste

1 large sliced Onion

8 whole Red Pepper

1 teaspoon salt

1 teaspoon Garam masala

1 Egg

2 tablespoon chopped Coriander leaves

4 Green Chilies

1 finely chopped Onion

1 cup Water


In a pan, combine the chicken, soaked chana daal, whole red pepper, salt, chopped onion, and water and cook until the chicken is cooked and the water has evaporated. Blend cooked chicken, coriander leaves, green chillies, and onion in a food processor. Mix everything together and then add one egg to tie it all together. Form small kebab patties out of this mixture. Serve the kebabs once they have been shallow fried in oil. The remainder of the mixture can be frozen in a box for later use.

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Shahi Tukra

Recipe by Reemi


1 litre Milk

1/2 teaspoon Cardamom Powder

Pinch of Saffron

1/4 teaspoon Cinnamon Powder

150 ml Condensed Milk

1 cup sugar

White Bread

1/4 cup sliced Almonds



In a saucepan, heat the milk until it has been reduced by half. To the milk, add cardamom powder, cinnamon powder, condensed milk, and sugar, along with a touch of saffron at the end for colour. The milk should be thick and creamy in texture. Cut 5-6 white bread pieces into triangles, toast in butter, and put aside. Set aside toasted sliced almonds in butter. Finally, when ready to serve, pour the milk mixture over the bread and decorate with the nuts.

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Chicken Malai Kebab


15 small Chicken pieces

Salt to taste

1 cup Hung Curd

1 teaspoon Ginger Garlic Paste

1 teaspoon Green Cardamom Powder

1/2 teaspoon Black Pepper Powder

2 teaspoon Lemon Juice

1 cup Cream Cheese

2 teaspoon grated Mozzarella Cheese

1 teaspoon Cornflour

A pinch of Nutmeg Powder


To avoid scorching the skewers during cooking, soak them in water. In a mixing bowl, combine the chicken, black pepper, salt, ginger garlic paste, nutmeg powder, green cardamom powder, lemon juice, hanging curd, and cornflour. Cream cheese and mozzarella cheese should be mashed into this mixture. String the chicken onto skewers, arrange on a baking sheet, and sprinkle with the remaining marinade. Allow the skewers to rest for a few minutes. Take a grilling pan and coat it with oil. Fry the chicken in batches, flipping it over frequently to prevent it from burning. When the chicken is done, move it to a serving plate and top with the coriander chutney.