• Home

Savoury fried items are a must for Iftari in Pakistan

Iftaris usually comprise fried savoury items such as potato and chilli pakoras, and dates, fruit salads and juice.

Like in other countries, Ramadan in Pakistan is celebrated with various prayers and rituals. Men visit mosques late in the evening after Iftar and perform a special long prayer of 20 Rakaa known as Taraweeh. Women mostly pray at home. Office hours are reduced so that people can devote time to worship and rest before the Taraweeh prayers.
A popular custom in Pakistan is the celebration of a child's first fasting, known as roza kushai. Families hold a gathering to mark the special occasion and children are gifted new clothes.
Food
In the sub-continent, Suhoor and Iftar are commonly called Sehri and Iftari. Traditionally, families have the Sehri and Iftari together or with friends at various eateries that are open all night to serve those looking for variety or a reason to go out. A traditional Sehri comprises of eggs, parathas - or a combination of both - and juice, fruits/fruit salad, dates and some curry/gravy dish. Potato paranthas with yoghurt, vermicelli and jalebis prepared with milk are also served at Sehri.
Iftaris usually comprise fried savoury items such as potato and chilli pakoras, and dates, fruit salads and juice. Sweet drinks such as Rooh Afza and Jam-e-Shirin are popular in Pakistan during Ramadan. These syrups are either mixed with water or milk. In many households, people have a proper dinner after Iftari snacks. Pakoras are popular during Ramadan. Housewives and chefs experiment with the plain potato and chilli pakora and just add chicken and corn to the recipe.

Recipe: Chicken Pakora
Ingredients
> 500 gm boneless chicken
> 2 tbsp oil
> 1 tsp ground cumin
> 1 1/2 tsp salt
> 1-2 each chopped green chillies
> 1 chopped onion
> 1 tsp ginger-garlic paste
> 2 tsp vinegar
> 1 cup curd
> 1 tsp lemon juice
> Oil for deep frying 
Method
> Put everything but chicken in blender and blend till fine.
> Marinate the chicken pieces in the mix.
> Keep in the fridge for 40 minutes.
> Put chicken in pre-made batter (for batter, mix ½ cup gram flour [besan], 1/2 tsp salt, 1/2 tsp baking powder 1/2 tsp and some water to make a paste).
> Deep fry till colour changes to golden brown.
Serve the pakora with coriander and mint chutney or tomato ketchup.
(Source: hamariweb.com)