Iftar Platter

Iftar: Basically the time when muslims all over the world break their fast during ramdan. Iftar is mainly heavy comprising of fruits, sweets and savoury treats, besides the staple Dates and Water.
The Iftar is often , but not necessarily, followed up by a regular dinner late during the night.

Here the platter consists of some fruits, dates and a variety of pakodas and chicken patties.

And the recipe is:

Chicken Patties Ingredients:

1. Chicken mince 3/4 cup

2. Potato 1 medium

3. Carrots 1 grated

4. Capsicum grated 1 small

5. Green chillies 4-4

6. Green Coriander leaves

7. Black pepper powder 1/4 tsp

8. Salt as per taste

9. Egg 1

10. Bread Crumbs as per need

11. Milk 1/4 cup

12. Oil for deep frying

Method:

1. In a vessel add finely chopped potatoes, chicken mince, milk, salt and black pepper.

2. Cover the vessel and let it cook on high heat for 5-8 mins, then lower the flame and cook till there is no moisture remaining and the potaotes are all mashed up.

3. Cool this mixture and add the grated carrots, capsicum, green coriander leaves, finely chopped green chillies and mix really well. (Before adding capsicum and carrots to the chicken mince sqqueeze out excess water from it.)

4. Add bread crumbs and mix well so that the mixture binds easily.

5. Make equal sized balls of this mixture and flatten them with your plam to give it a patties like hsape.

6. Dip it in whisked egg and deep fry till golden brown and serve hot with any sweet and sour chutney.

Pakodas Ingredients:

1. Spinach leaves as per ur need

2. Small Brinjals/eggplant as per ur need( sliced)

3. Jalapenoes as per ur need

4. Sliced Potatoes as per ur need

5. Tamarind and dates chutney

For the batter:

1. Gram flour 1/2 cup or as per ur requirement

2. Rice flour 4 tbsp

3. Ajwain seeds 1/4 tsp(crushed)

4. Cumin seeds 1/2 tsp(crushed)

5. Salt as per taste

6. Turmeric Powder 1/4 tsp

7. Red chilli Powder 1/2 tsp

Method:

1. Mix all the ingredients for the batter with a little water, mix well and keep it aside. Let it rest for 1 hour before using

2. Now dip the spinach , brinjals, potatoes one at a time in the batter and fry till golden brown

3. For the jalapenoes u need to slit them in between and deseed them. Fill a little tamarind and dates chutney as a filling and dip them in the batter and deep fry till golden brown.

4. Serve hot and crispy with any sauce of your liking