As the sun sets and the fast is broken, the iftar table becomes a moment of comfort, celebration and togetherness. While traditional favourites remain timeless, many families today are also experimenting
with quick, homemade snacks that bring both flavour and nourishment to the evening meal. From crispy bites to light savoury treats, preparing iftar snacks at home allows you to balance indulgence with freshness – while filling your kitchen with the aromas of Ramadan.
Street-Style Kheema Samosa
by Chef Anjan Islam, Product & Operations Lead, Curefoods
Ingredients
For the Dough
- All-purpose flour (Maida) – 2 cups
- Oil/Ghee- 4 tablespoons
- Salt to taste
- Water as needed to knead a tight dough
For the Filling
- Mutton or Chicken Kheema (mince) -300g
- Onion, finely chopped- 1 large
- Ginger-Garlic paste -1 tablespoon
- Green chillies, finely chopped 2-3
- Coriander powder -1 teaspoon
- Cumin powder- 1/2 teaspoon
- Turmeric powder- 1/4 teaspoon
- Garam Masala powder- 1/2 teaspoon
- Fresh coriander, chopped -2 tablespoons
- Oil- 2 tablespoons
Instructions
1. Prepare the Dough: Mix flour, oil/ghee, and salt. Add water gradually and knead into a tight, stiff dough. Cover and rest for 20 minutes.
2. Prepare the Filling: Heat oil in a pan. Add chopped onions and sauté until translucent. Add ginger-garlic paste and green chillies, cook for one minute.
3. Add the kheema and cook until it changes colour. Stir in all the powdered spices (coriander, cumin, turmeric, garam masala, and salt). Cook until the meat is dry and well-cooked.
4. Stir in fresh coriander and let the filling cool completely.
5. Shape the Samosas: Divide the dough into small balls. Roll each ball into an oval shape and cut it in half.
6. Take one semi-circle, moisten the straight edge with water, and fold it into a cone shape. Press the seam to seal.
7. Spoon 1-2 tablespoons of the filling into the cone. Moisten the open edges and press to seal the triangle shape.
8. Fry: Heat oil for deep frying. Fry the samosas on a low-to-medium flame until they are golden brown and crisp on all sides. Drain excess oil on a paper towel.
9. Serve hot with mint chutney or tamarind chutney.
Quick Phirni Cups (Rawa Version)
by Chef Anjan Islam, Product & Operations Lead, Curefoods
Ingredients
- Milk (Full-Fat)- 1 litre
- Rawa / Semolina (fine) – 1/4 cup
- Sugar- 1/2 cup (adjust to taste)
- Cardamom Powder (Elaichi)- 1/2 tsp
- Saffron Strands (Kesar) – Pinch, soaked in 1 tbsp milk
- Kewra Water- 1/2 tsp (few drops only)
- Garnish: Almonds & Pistachios (as required)
Instructions
1. Soak the rawa in a little water for 10 minutes, then drain.
2. Bring milk to a gentle boil in a heavy-bottom pan.
3. Lower the flame and add the soaked rawa while stirring continuously to avoid lumps.
4. Cook on low flame for 8–10 minutes until the mixture thickens and the rawa cooks fully.
5. Add sugar, cardamom powder and saffron milk. Cook for 2–3 minutes until the sugar dissolves.
6. Add kewra water at the end, mix gently and switch off the flame.
7. Pour into kulhads or cups, garnish with nuts.
8. Refrigerate 2–3 hours and serve cold.
Shami Kebab
by Chef Umesh Singh, Executive Chef, Novotel New Delhi City Centre
Ingredients
- 250 gm minced mutton or chicken
- 2 tbsp chana dal (soaked 1 hour)
- 1 small onion
- 1 tsp ginger garlic paste
- 1 green chilli
- ½ tsp garam masala
- Salt
- Oil for shallow fry
Method:
1. Cook minced meat + chana dal + salt + spices with little water.
2. Cook till the water dries completely.
3. Cool and grind into a smooth paste.
4. Make small round patties.
5. Shallow fry on medium heat till golden brown
6. Serve with mint chutney and garnish with coriander leaves.
Mutton Haleem
by Chef Umesh Singh, Executive Chef, Novotel New Delhi City Centre
Ingredients:
- 250 gm mutton
- 2 tbsp broken wheat (daliya)
- 2 tbsp mixed dal (masoor + chana)
- 1 tsp ginger garlic paste
- ½ tsp garam masala
- Salt
- Fried onion
- Ghee
Method:
1. Pressure cook mutton, wheat, dal, salt and ginger garlic paste.
2. Cook for 5–6 whistles till very soft.
3. Mash or blend lightly.
4. Cook again on low flame for 10–15 minutes.
5. Add garam masala anda little ghee.
6. Garnish with fried onion and lemon
Spicy Chicken Lollipop
Ingredients:
- 8 chicken lollipops
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- ½ tsp black pepper
- 2 tbsp cornflour
- 1 tbsp maida
- Salt
- Oil
Method:
1. Clean chicken and pat dry.
2. Add ginger garlic paste, salt, chilli powder and pepper.
3. Add cornflour and maida. Mix well to coat properly.
4. Marinate for a minimum of 30 minutes.
5. Heat oil on medium flame (not very high).
6. Fry chicken slowly till golden brown.
7. Check inside — meat should not be pink.
8. Fry 1 minute extra on high flame for extra crisp.
9. Serve hot with schezwan or chilli sauce.
Paneer Spring Roll
Ingredients:
- 200 gm paneer (crumbled)
- 1 cup cabbage (thinly sliced)
- 1 carrot (thinly sliced)
- 1 tsp soy sauce
- Salt & pepper
- Spring roll sheets
- Oil for frying
Method:
1. Heat 1 tbsp oil in a pan.
2. Add cabbage and carrot. Cook 2–3 minutes only.
3. Add crumbled paneer, soy sauce, salt and pepper.
4. Cook 2 more minutes and turn off the flame. Cool mixture.
5. Place filling in the centre of the sheet.
6. Fold sides and roll tightly. Seal with flour paste.
7. Fry in medium-hot oil till crispy and golden.
8. Serve hot with sweet chilli sauce.
Veg Kathi Roll
Ingredients:
For filling:
- 1 cup mixed vegetables (capsicum, onion, carrot – thinly sliced)
- ½ cup paneer (small cubes or strips)
- 1 tsp ginger garlic paste
- ½ tsp red chilli powder
- ½ tsp garam masala
- Salt
- 1 tsp chaat masala
- 1 tbsp oil
For roll:
- 2 paratha or rumali roti
- Green chutney
- Tomato ketchup or mayonnaise
- Sliced onion
- Lemon juice
Method:
Prepare Filling
1. Heat oil in a pan on medium flame.
2. Add ginger garlic paste and cookfor 30 seconds.
3. Add sliced onion and cook till slightly soft.
4. Add capsicum and carrot. Cook 2–3 minutes (do not overcook).
5. Add paneer, salt, chilli powder and garam masala.
6. Mix gently and cook 2–3 minutes.
7. Sprinkle chaat masala and switch off the flame.
8. Add a few drops of lemon juice.
Prepare Paratha
1. Heat paratha on tawa.
2. Cook both sides of the tilla light brown.
3. Keep warm.
Assemble Roll
1. Place the hot paratha on a flat surface.
2. Apply green chutney and a little ketchup or mayo.
3. Add cooked filling in the centre.
4. Add fresh sliced onion on top.
5. Roll tightly and wrap in butter paper or foil.
