Try these Iftaar recipes and end your fast on a delicious note!

Mishkaat Imrani
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Try these Iftaar recipes and end your fast on a delicious note!

Make juicy seekh kebabs, no tandoor chicken, and everything delicious this Ramzan, and try these Iftaar recipes by chefs that will make your Iftaar a flavourful affair.

What we love the most about the month of Ramzan is its foodilicious vibe. If you are also fasting and confused about what to cook for Iftaar, then here's a list of 4 Iftaar recipes by Chefs you should definitely check.

1. Chicken Ghilafi Seekh Kebab

If Ramzan for you is all about Kebab shebab, then here's this delicious recipe of Chicken Ghilafi Seekh kebab by Chef Biswajit Das of Farmaaish Rooftop Lounge and Bar. Try this recipe and enjoy a plate of juicy succulent kebab and enjoy them with mint leaves, onion, and green chutney.

Iftaar recipes


Chicken mince 300 gm
Onion chopped 50 gm
Tomato chopped 50 gm
Capsicum chopped 50 gm
Coriander leaves chopped 30 gm
Green chilli chopped 20 gm
Salt 5 gm
Oil 20 ml
Cashew 20 gm
Almonds 20 gm
Mint 5 gm
Red chilli powder 5 gm
Ginger garlic paste 5 gm
Cumin powder 3 gm
Lemon juice 10 ml
Fresh cream 10 ml
Kewra water 5 ml


Add in a grinder, chicken mince, Onion, salt, red chili powder, ginger-garlic paste, cumin powder, lemon juice, coriander leaves, mint leaves, green chilies, fresh cream, kewra water, cashew, and almonds. Grind all these ingredients well. Put the mince onto skewers. Take chopped onion, Capsicum and coriander leaves on a flat plate and wrap these chopped vegetables around the kebabs. Bake them in an oven at 180 degrees for 8 to 10 minutes. When it's ready, garnish with microgreens and serve with mint chutney.

2. Bhutte Ki chaat

If you've decided to keep your Iftaars healthy, then we'll suggest you check this recipe by Chef Ranveer Brar. Made with roasted corns and tandoori masala, this recipe is perfect for days when you want to have chaat items on your menu. Try this and thank the chef later.

Iftaar recipes


Chopped Ginger 1 inch
Green chilli 3
Coriander leaves, chopped 2 tbsp
Onion, chopped 2 medium
Roasted Corn kernel One bowl
Roasted Green Chillies, chopped 2
Roasted Tomato, chopped 1
Mustard Oil 1 tbsp
Prepared Tandoori Masala 1/2 tbsp
Salt To taste
Lemon juice 1/2 tbsp
fresh Mint leaves For garnishing
 For Roasting


Green Chillies 2
Tomato 1, medium
For Tandoori Masala

Black peppercorns

4 tbsp
 Coriander seeds 2 tbsp
Cumin seeds 3 tbsp
Fennel seeds 1 tbsp
 Black cardamom 1
Cloves 3
Green Cardamom 1-2
Degi Red chilli powder 1/2 tbsp
Dried Mango powder 1 tbsp
For Garnish

 Hung curd

1 tbsp
Mint Sprig
Tandoori Masala A Pinch


For Tandoori Masala:

In a pan, add black peppercorns, coriander seeds, cumin seeds, fennel seeds, black cardamom, cloves, green cardamom, and dry roast until they are fragrant. Remove and let it cool down and grind it into a fine powder. Now add degi red chilli powder, and dried mango powder and mix everything properly. Set aside. 

For Roasting:

Roast corn, green chillies, and tomato on hot coal or on open flames or in the oven until charred properly.

Remove and set aside to cool down.

For Tandoori Bhutta Chaat:

In a bowl add chopped ginger, green chillies, coriander leaves, onion, roasted corn kernels, roasted green chillies, roasted tomato, mustard oil, tandoori masala, salt, lemon juice, mint leaves, and mix everything together. Serve in a bowl and garnish with hung curd, mint sprig, and a pinch of tandoori masala.

3. Chicken Pahadi kebab no Tandoor

Another must-try by Chef Ranveer Brar, this Chicken Pahadi Kebab recipe requires no Tandoor. Make this at home because what's even your Iftar menu without some tandoori chicken?

iftaar recipes


For Marinating Chicken 

Chicken (boneless), cubes

500 gms
Salt To taste
Ginger-Garlic-Green chilli paste 1 tbsp
Lemon juice 1/2 tbsp
For Green paste

Coriander leaves

1 small bunch
Mint leaves, plucked 1/2 small bunch
Green chillies 2-3
 Dried Fenugreek leaves 1 tbsp
Oil 1 heaped tbsp
salt To Taste
For Second Marination

Prepared green paste
Hung Curd 1 cup
Mustard oil 1 tbsp
salt To taste
Ginger-Garlic-Green chilli paste 1/2 tbsp
Cardamom powder 1/2 tbsp
Carom seeds 1/2 tbsp
Other Ingredients

Second Marination

3/4 cup
Chicken 1 tbsp
Roasted Gram flour 1 tbsp
Mustard oil 1 tbsp
Oil for frying 2 tbsp
Chaat masala A pinch
Black pepper powder A sprinkle


For Marinating Chicken

In a bowl add chicken, salt, ginger-garlic-green chilli paste, lemon juice mix everything properly and keep aside at least 15-20 minutes. After 15-20 minutes, take the marinated chicken and squeeze out the excess water from the chicken and keep it aside for further use.

For Green paste

In a grinder jar, add coriander leaves, mint leaves, dried fenugreek leaves, green chillies, salt, and oil and grind it into a fine paste and keep aside for further use.

For Second Marination

In a bowl, add prepared green paste, hung curd, mustard oil, salt, ginger-garlic-green chilli paste, cardamom powder, and carom seeds, and mix it properly. Now add the squeezed chicken mix it properly ensuring that it coat's everything and keep it aside for 10-15 minutes.

For Cooking Chicken Pahadi Kabab/Tikki

After 10-15 minutes, add roasted gram flour, and mustard oil, and mix it properly. Now put this marinated chicken on the skewers and cook on a hot grill pan with some oil and cook from both sides until golden brown & cooked. Remove and serve hot and sprinkle some chaat masala, black pepper powder, and garnish with coriander leaves and lemon wedges.

4. Seviyan 

Your Iftaar dastarkhwan will always be incomplete without something sweet. And, even though Sevaiyans are usually made on the day of Eid, it's still a good dessert option after having a lip-smacking meal even during Ramzan. Try this simple recipe of Seviyan by Chef Keshav Yadav who's The Pumphouse Executive and relish some heartwarming meetha.

Iftaar recipes


Vermicelli 500 gm
Khoya 500 gm
Desi Ghee 250 ml
Milk pre-boiled 500 ml
Sugar 45 gm
cardamom green 44622
Cardamom powder 1 tsp
Dry nuts for Garnishing screw pine (kewra) water mixed with saffron 1/2 tsp


Step 1- Roast khoya to golden brown colour and remove from heat. Heat ghee in a pan and all the

green cardamoms without peeling. Add vermicelli and roast to a golden brown. Lower the heat and

mix in the roasted khoya. Add cardamom powder and mix gently. Make the sugar syrup and pour over

the roasted vermicelli and khoya mixture. Lower the heat, add milk, stir, cover, and cook until done.

Step 2- To serve, turn off the heat, sprinkle screw pine water, and keep covered for some time.

Step 3-
Before serving, garnish with the silver almond and pistachio, cover with "chandi ka warq" and


5. Mushroom Kheema Pav

for the vegetarians out there, here's this fun recipe of Mushroom Kheema Pav by Chef Prakash Joshi of Kynd cafe and Bar, Pune. Cook it for Iftaar as it's as delicious as your regular pav bhaji!



Mashroom 250 gms
Porcini mashroom 20 gms
chopped garlic 10 gms
chopped ginger 5 gms
lemon slice 100 gms
green coriander 15 gms
Amul butter 5 gms
oil 10 gms
salt 10 ml
pav 8 pieces
kitchen king 2gms
green chilli 2 gms
onion rings 50 gms


Take a pan heat it adds oil and sauté chopped garlic and chopped ginger until it's golden brown. Add mushroom and porcini mushroom in it and sauté and sauté it until all the water reduces and it's soft in texture. Then add chopped masala, kitchen king, and green coriander to it. Add salt as per the seasoning. Take four pcs of pav (mini slider bun) cut it from the top and remove all sponges from inside. Then toast it in the oven for 10 seconds and remove it back. Then fill it with the mushroom mixer. Now garnish it with chilly lemon slices and some onion ring on the side.

Also Read: #BakingShaking! Try these quick microwave recipes to indulge in something delicious!

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