10+ Iftar Recipes to Brighten Your Ramadan Evenings

Iftar is the meal you eat to break your fast during Ramadan. It’s a special time to enjoy food with family and friends after a day of fasting.

Choosing the right recipes can make iftar both nourishing and delicious.

You want iftar recipes that are easy to prepare, satisfying, and suited to end your fast in a healthy way. These recipes help you regain energy and enjoy a variety of flavors, whether you prefer light snacks or more filling dishes.

Ingredients

• Depends on the recipe you choose
• Common items include fruits, dates, vegetables, rice, and meat

Cooking Instructions

• Follow the specific steps for each recipe
• Prepare ingredients before cooking
• Cook according to times and temperatures listed in each recipe

1) Instant Pot Chicken Biryani

Instant Pot Chicken Biryani is a quick and tasty dish for iftar. It cooks all the flavors together in one pot, saving you time and effort.

The pressure cooker makes the rice and chicken tender and flavorful without a long wait. Marinate chicken with yogurt, garlic, ginger, and biryani spices for more depth.

Soak basmati rice beforehand so it cooks evenly. Toss in some nuts and raisins for a little sweetness and crunch.

The Instant Pot keeps everything warm until you’re ready to eat. It’s a comforting, filling meal after a day of fasting.

Ingredients

• 1.5 pounds chicken pieces
• 2 cups basmati rice, soaked 15-30 minutes
• 2 tablespoons yogurt
• 2 teaspoons garlic ginger paste
• 1.5 tablespoons biryani masala
• 3 tablespoons ghee or oil
• ⅓ cup cashews, halved
• 2 tablespoons golden raisins
• Salt to taste

Cooking Instructions

1. Mix chicken with yogurt, garlic ginger paste, biryani masala, and salt. Marinate for 30 minutes.
2. Turn on the Instant Pot and heat ghee. Fry cashews and raisins until golden, then remove.
3. Add marinated chicken and sauté for 5 minutes.
4. Drain rice and add it with 2 cups water to the pot.
5. Cook on high pressure for 7 minutes. Let the pressure release naturally for 10 minutes.
6. Open the lid, fluff rice gently, and mix in fried cashews and raisins.
7. Serve hot.

2) Creamy Chicken Suhoor Bake

This creamy chicken suhoor bake is a warm, comforting meal to start your day. It combines tender chicken with a rich, creamy sauce and is easy to prepare.

You can make it ahead and just heat it up when you’re ready to eat. The creamy texture is a nice break from regular chicken dishes.

It’s filling but not too heavy, and pairs well with a side of veggies or a simple salad. Honestly, it’s hard not to love how simple it is to put together.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup cream cheese
• 1 cup shredded mozzarella
• ½ cup sour cream
• 1 cup spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pan, sauté onion and garlic until soft.
3. Mix cooked chicken, cream cheese, sour cream, spinach, and sautéed onion and garlic in a bowl.
4. Season with salt and pepper.
5. Pour mixture into a baking dish.
6. Sprinkle mozzarella on top.
7. Bake for 25-30 minutes until bubbly and golden on top.
8. Let it cool for a few minutes before serving.

3) Aloo Chana Chaat with Yogurt

Aloo Chana Chaat with yogurt is a simple, tasty dish for iftar. Boiled potatoes and chickpeas get tossed with fresh yogurt and spices for a mix of creamy, tangy, and spicy flavors.

It’s quick to make and keeps you feeling full after fasting. Add onions and tomatoes for some crunch.

Roasted cumin and coriander powder give it a warm, earthy flavor. Mix everything well and serve chilled or at room temperature.

It’s a traditional snack with a healthy twist thanks to the yogurt.

Ingredients

• 1 can (400 gm) chickpeas, drained
• 2 small boiled potatoes, diced
• 1/2 tsp roasted coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp chaat masala (optional)
• 1/2 cup plain yogurt
• 1 small onion, chopped
• 1 small tomato, chopped
• Salt to taste

Cooking Instructions

1. Heat a little oil in a pan and add cumin seeds.
2. Add chickpeas and cook for 3-4 minutes.
3. Mix in powdered spices and salt.
4. Add chopped potatoes, onion, and tomato. Stir gently.
5. Whisk yogurt until smooth and pour over the chaat.
6. Toss everything lightly and serve immediately or chilled.

For more details, check this Easy Aloo Chana Chaat Recipe with Yogurt.

4) Kala Chana Chaat

Kala chana, or brown chickpeas, is a healthy, tasty choice for iftar. It’s got more nutrients than white chickpeas and makes a filling snack to break your fast.

You can enjoy it warm or cold, and it doesn’t take much effort. Boil kala chana and toss with chopped onions, tomatoes, green chilies, and fresh mint.

Spices like chaat masala, salt, and lemon juice add a tangy kick. If you want it more filling, throw in boiled potatoes.

This dish works for both suhoor and iftar, honestly.

Ingredients:

• 1 cup kala chana (brown chickpeas), soaked overnight and boiled
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1-2 green chilies, chopped
• A handful of fresh mint leaves, chopped
• 1 boiled potato, diced (optional)
• 1 tsp chaat masala
• Salt to taste
• Lemon juice to taste

Cooking Instructions:

1. Boil the soaked kala chana until tender (about 45 minutes or 190°F/88°C if pressure cooking).
2. In a bowl, combine the chana, chopped onion, tomato, green chilies, mint, and potato.
3. Add chaat masala, salt, and lemon juice. Mix everything well.
4. Serve immediately or chill in the fridge for a cold snack.

Try this easy and healthy kala chana chaat for your next iftar! Learn more at the Kala Chana Chaat recipe.

5) Rich Fruit Salad

This rich fruit salad is a colorful mix that’s perfect for iftar. It’s easy to prepare and cools you down after a long fast.

Combine fruits like strawberries, mango, kiwi, apples, and grapes for a sweet and tangy balance. Add a bit of yogurt or cream if you want a smoother, richer texture.

Sprinkle chaat masala for a spicy kick—honestly, it’s a game changer if you like bold flavors. This is a classic in South Asian iftar spreads.

Ingredients

• Strawberries, sliced
• Mango, diced
• Kiwi, peeled and chopped
• Apples, diced
• Grapes, halved
• Plain yogurt or cream (optional)
• Chaat masala (optional)

Cooking Instructions

1. Wash and prepare all fruits by cutting them into bite-sized pieces.
2. In a large bowl, mix the fruits together gently.
3. If using, add yogurt or cream and stir to combine.
4. Sprinkle chaat masala over the salad if you like a spicy flavor.
5. Chill the salad in the fridge for 15-20 minutes before serving.

For more ideas on fruit chaat, check this recipe.

6) Dahi Vada

Dahi Vada is a cool, tasty dish for iftar. You make it by soaking fried lentil fritters in yogurt.

The yogurt gets spiced with salt and sometimes a bit of garlic or chili for extra flavor. Garnish with tamarind sauce, roasted cumin powder, and fresh herbs.

Make sure your yogurt is smooth and not too thick. If you soak the vadas well, they’ll absorb all the flavors and stay soft.

Ingredients

• 1 cup urad dal (split black gram)
• 3 cups yogurt
• 2 ½ – 3 cups water
• 1 tbsp salt
• Garlic (optional)
• Tamarind chutney (optional)
• Roasted cumin powder
• Fresh coriander leaves

Cooking Instructions

1. Soak urad dal for 6-8 hours.
2. Grind soaked dal into a smooth batter.
3. Fry spoonfuls of batter into vadas until golden.
4. Soak vadas in warm salted water for 15 minutes.
5. Press vadas gently to remove water.
6. Whisk yogurt with water and salt.
7. Place vadas in yogurt, garnish with chutney, cumin, and coriander.

7) Sheekh Kabab

Sheekh Kababs are a tasty, popular dish for iftar. Use minced meat like chicken, mutton, or beef—whatever you prefer.

Mix the meat with spices, herbs, and sometimes onions or cheese for extra flavor. Shape the mixture around skewers and cook them on a grill or in the oven.

They turn out juicy and packed with spices—exactly what you want after fasting. You can prep them ahead and freeze, then cook them quickly when it’s time to eat.

Ingredients

• 500 g minced meat (chicken, mutton, or beef)
• 1 cup finely chopped onion
• 3 green chilies, finely chopped
• 2 tbsp fresh coriander, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp cumin powder
• Salt to taste
• Skewers

Cooking Instructions

1. Mix all ingredients well in a bowl.
2. Shape the mixture evenly around skewers.
3. Preheat grill or oven to 375°F (190°C).
4. Cook kababs for 15-20 minutes, turning occasionally.
5. Serve hot with chutney or salad.

For details on chicken recipes, check Chicken Cheese Seekh Kabab.

8) Galouti Kabab

Galouti Kabab comes from Lucknow, and wow, it’s soft and packed with flavor. This dish uses finely minced mutton or lamb, plenty of spices, and a bit of raw papaya for that signature tenderness.

These kebabs melt in your mouth. If you want to amp up the aroma, a splash of rose water and kewra water does wonders.

The spices really play well with the rich meat. Gently fry the kebabs until both sides turn a lovely golden brown.

People usually serve Galouti Kabab with green chutney and some sliced onions. It’s a fantastic way to kick off an iftar meal if you ask me.

Ingredients

• 500g minced mutton or lamb
• 1 tbsp raw papaya paste
• 1 tsp ginger-garlic paste
• 1 tbsp gram flour (besan)
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp rose water
• 1 tbsp kewra water
• Salt to taste
• Oil for frying

Cooking Instructions

1. Mix the mince with raw papaya paste and let it rest for half an hour.
2. Add all the spices, gram flour, rose water, kewra water, and salt. Mix until combined.
3. Shape the mixture into small, round patties.
4. Heat oil in a pan over medium heat (about 350°F/175°C).
5. Fry the kebabs gently, 3-4 minutes per side, until they’re golden.
6. Serve hot with chutney and onions.

9) Mixed Veg Pakoras

Mixed veg pakoras are a classic iftar snack. You just mix up a bunch of veggies with spices and chickpea flour, then deep-fry them until they’re golden and crisp.

Try onions, spinach, potatoes, or even eggplant. These fritters really hit the spot when you’re breaking your fast.

Pakoras pair nicely with chutneys or yogurt dips. There’s something satisfying about making them fresh at home, especially when everyone’s hungry.

Ingredients

• 1 cup chopped onions
• 1/2 cup chopped spinach
• 1/2 cup diced potatoes
• 1/2 cup chopped eggplant
• 1 cup chickpea flour (besan)
• 1 teaspoon cumin seeds
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• Salt to taste
• Water, as needed
• Oil for deep frying

Cooking Instructions

1. Toss all the vegetables in a big bowl.
2. Add chickpea flour, cumin seeds, chili powder, turmeric, and salt.
3. Slowly pour in water until you get a thick batter that coats the veggies.
4. Heat oil in a deep pan to 350°F (175°C).
5. Carefully drop spoonfuls of batter into the hot oil.
6. Fry until pakoras turn golden and crisp, about 4-5 minutes.
7. Remove and drain on paper towels. Serve right away.

10) Spring Rolls

Spring rolls are a go-to iftar snack for a reason. Fill them with chicken, veggies, or both—whatever you’re craving.

They turn out crisp on the outside, soft inside, and honestly, they’re just so satisfying after a long fast. You can make a batch ahead of time and freeze them.

When iftar rolls around, fry or bake until golden. Dip them in sweet chili or soy sauce for that extra kick.

Making homemade spring rolls isn’t as tough as it sounds. Fresh carrots, cabbage, and capsicum add a nice crunch and a burst of flavor.

Ingredients

• Spring roll wrappers
• 1 chicken fillet, diced
• 1 carrot, finely sliced
• 1 cup cabbage, shredded
• 1 capsicum, thinly sliced
• 2 tbsp oil
• Salt and pepper to taste

Cooking Instructions

1. Start by heating some oil in a pan over medium heat.

2. Toss in the chicken and cook it until you don’t see any pink left.

3. Next, add carrot, cabbage, and capsicum.

4. Let those veggies cook until they’re just a bit soft—don’t overdo it.

5. Sprinkle in some salt and pepper for flavor.

6. Take the pan off the heat and let the filling cool down for a bit.

7. Grab your wrappers and put a spoonful of the cooled filling in each one.

8. Roll them up tightly, sealing the edge with a little water.

9. Heat oil to 350°F (175°C), then carefully fry the rolls until they look golden brown.

10. Set them on paper towels to drain. Serve while they’re still warm—honestly, that’s when they’re best.

If you want to dive deeper, here’s a more detailed chicken spring roll recipe: Chicken and Vegetable Spring Rolls.