Vegetarian Ramadan Recipes for Iftar

As the holy month of Ramadan approaches, Muslims around the world prepare for the blessed experience of fasting and feasting with family and friends. One of the most anticipated moments of the day is Iftar, the time when the fast is broken with a delicious meal. In this spirit, we bring you 5 mouth-watering vegetarian recipes that are perfectly suited for Iftar. These delectable dishes are not only easy to make but also packed with nutrients, ensuring a satisfying and energizing start to the night.

Ramadan is a time for renewal, forgiveness, and self-reflection. Sharing meals with loved ones is an essential part of this experience, and our chosen recipes are perfect for bonding over delicious food. Whether you’re a seasoned cook or a beginner, these recipes are simple enough to follow, allowing you to focus on the joy of sharing Iftar with those closest to you.

Vegetable Samosa

The classic Indian snack, Vegetable Samosa, is a staple at many Iftar gatherings. Imagine crispy, flaky pastry pockets filled with a flavorful mixture of spices, vegetables, and herbs.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 1 cup lukewarm water
– 1 tablespoon lemon juice
– Filling ingredients (see below)

For the filling, you’ll need:

– 1 cup mixed vegetables (e.g., carrots, peas, cauliflower)
– 1 onion, finely chopped
– 1 teaspoon ginger paste
– 1 teaspoon garlic paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Chopped cilantro, for garnish

Instructions

1. In a large mixing bowl, combine flour, salt, and baking powder. Add ghee or oil and mix until the dough comes together.
2. Gradually add lukewarm water and mix until the dough is smooth and pliable.
3. Knead the dough for 5-7 minutes and allow it to rest for 30 minutes.
4. Meanwhile, prepare the filling by sautéing the mixed vegetables, onion, ginger paste, garlic paste, cumin powder, coriander powder, and salt.
5. Divide the dough into small balls and roll out each ball into a thin circle.
6. Place a tablespoon of the filling in the center of each circle and fold the dough over to form a triangle.
7. Seal the edges and shape into a samosa.
8. Heat oil in a deep frying pan for frying the samosas.
9. Fry the samosas until golden brown and crispy.

Chickpea Chaat

This delectable street food from India and Pakistan is a perfect Iftar snack, with the crunchy chickpeas, tangy tamarind, and spicy cumin blend creating a delightful harmony of flavors.

Ingredients

– 1 cup dried chickpeas, soaked overnight and drained
– 2 tablespoons lemon juice
– 1 tablespoon tamarind paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Chopped cilantro, for garnish
– 1/4 cup chopped onion, for garnish
– 1/4 cup chopped tomato, for garnish
– 1/4 cup crispy sev (fried gram flour noodles), for garnish

Instructions

1. Boil the chickpeas in water or stock until tender.
2. Drain the water and mix the chickpeas with lemon juice, tamarind paste, cumin powder, coriander powder, and salt.
3. Let the mixture rest for a few minutes, allowing the flavors to meld.
4. Serve the chickpea chaat in a bowl, garnished with chopped cilantro, onion, tomato, and crispy sev.

Spinach Pakora

Indulge in the crunchy, golden brown goodness of Spinach Pakora, an Indian delight that’s sure to become a Iftar favorite. This flavorful fritter made with fresh spinach and spices is a match made in heaven.

Ingredients

– 1 bunch of fresh spinach, chopped
– 1 cup gram flour (chickpea flour)
– 1/2 cup lemon juice
– 1/4 cup yogurt
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Vegetable oil, for frying
– Chopped cilantro, for garnish

Instructions

1. In a blender or food processor, puree the chopped spinach with lemon juice until well combined.
2. In a bowl, mix together gram flour, yogurt, cumin powder, coriander powder, garam masala powder, cayenne pepper (if using), and salt.
3. Add the spinach puree to the flour mixture and mix well to form a thick batter.
4. Heat oil in a deep frying pan for frying the pakora.
5. Drop the batter by tablespoonfuls into the hot oil and fry until golden brown and crispy.
6. Drain the pakora on paper towels and serve garnished with chopped cilantro.

Stuffed Bell Peppers

In this colorful dish, bell peppers are filled with a flavorful mixture of rice, herbs, and spices, creating a delightful treat for Iftar.

Ingredients

– 4 large bell peppers, any color
– 1 cup uncooked rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon paprika
– Salt, to taste
– Chopped cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. Fill each pepper with the rice mixture, pressing it gently to pack it in.
4. Drizzle the tops with oil and sprinkle with cumin powder, coriander powder, paprika, and salt.
5. Bake the peppers in the preheated oven for 25-30 minutes or until tender.
6. Serve the stuffed bell peppers hot, garnished with chopped cilantro.

Lentil Cutlets

This crunchy, flavorful, and satisfying dish made with lentils and spices is sure to be a crowd-pleaser at Iftar gatherings. Perfectly seasoned and pan-fried, these cutlets are a delight for the taste buds.

Ingredients

– 1 cup split red lentils, rinsed and drained
– 2 cups water
– 1 tablespoon oil
– 1 onion, finely chopped
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– Salt, to taste
– Bread crumbs or oats, for coating
– Chopped cilantro, for garnish

Instructions

1. In a pressure cooker or large saucepan, combine lentils and water.
2. Cook until the lentils are tender, following the package instructions or using a pressure cooker.
3. Once cooked, mash the lentils using a potato masher or a fork until almost smooth.
4. In a pan, heat oil and sauté the onion until softened.
5. Add cumin powder, coriander powder, garam masala powder, and salt.
6. Mix the onion mixture into the mashed lentils and adjust seasoning if needed.
7. Shape the mixture into patties and coat with bread crumbs or oats.
8. Pan-fry the cutlets until golden brown and crispy on both sides.
9. Drain on paper towels and serve hot, garnished with chopped cilantro.