Ramadan Dishes for Suhoor & Iftar

Ingredients

• 2 medium Potatoes (peeled and diced for egg scramble)
• 4 large Eggs (beaten)
• 1 small Onion (diced for both dishes)
• 1/2 cup Bell Pepper (diced, optional color)
• 1.5 tsp Salt (divided)
• 1/2 tsp Black Pepper (ground)
• 2 tbsp Vegetable Oil (for sautéing egg scramble)
• 1 cup Chickpea Flour (Besan) (sifted)
• 1 medium Potato (thinly sliced for pakoras)
• 1 medium Onion (thinly sliced for pakoras)
• 1 whole Jalapeño (seeded and thinly sliced)
• 1/2 small Eggplant (diced for pakoras)
• 1/2 cup Water (cold, for batter)
• 1/2 tsp Baking Powder (helps batter puff)
• 1/2 tsp Ground Cumin (optional flavor)
• 2 cups Oil for Deep Frying (vegetable oil, medium‑high heat)

Instructions

1. Prepare All Vegetables

   Using a cutting board and chef's knife, dice the potatoes, onion, and bell pepper for the egg scramble. Thinly slice the additional potato, onion, jalapeño, and eggplant for the pakoras. Set each group in separate bowls.

   Time: PT10M

2. Cook Potato & Egg Scramble

   Heat 2 tbsp vegetable oil in a frying pan over medium‑high heat (about 350°F). Add the diced potatoes and sauté 5 minutes until lightly golden. Add the diced onion and bell pepper; cook another 2 minutes. Pour in the beaten eggs, season with 1 tsp salt and ½ tsp black pepper, and stir gently until the eggs are set but still moist.

   Time: PT10M

   Temperature: 350°F

3. Make Pakora Batter

   In a mixing bowl, whisk together chickpea flour, baking powder, ground cumin, 1 tsp salt, and cold water until a smooth batter forms. The consistency should be thick enough to coat vegetables but still flow slowly.

   Time: PT5M

4. Coat Vegetables in Batter

   Add the sliced potato, onion, jalapeño, and eggplant to the batter, tossing gently until each piece is fully coated. Let the coated vegetables rest for 2 minutes while the oil heats.

   Time: PT5M

5. Heat Oil for Frying

   Fill the heavy‑bottomed pot with 2 cups oil and heat over medium‑high until it reaches 350°F (use a thermometer or test with a small batter drop – it should sizzle and rise to the surface).

   Time: PT5M

   Temperature: 350°F

6. Fry Pakoras

   Using a slotted spoon, carefully lower a handful of coated vegetables into the hot oil. Fry 3–4 minutes, turning once, until golden brown and crisp. Remove with the slotted spoon and drain on the paper‑towel plate. Repeat with remaining batter, allowing the oil temperature to recover between batches.

   Time: PT10M

   Temperature: 350°F

7. Serve

   Plate the potato‑egg scramble for suhoor and the hot pakoras for iftar on a serving platter. Enjoy immediately while the pakoras are crisp and the scramble is fluffy.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

18g

Carbohydrates

45g

Fat

18g

Fiber

6g