Go Back
Veg Iftar Platter | Ramadan

A change to regular Iftar-Veg Iftar Platter for Ramadan 2021

A Veg Iftar Platter that includes salad, chia pudding, potato paratha/chapathi, pomegranate sarbath and fruit skewers
Print Recipe Pin Recipe
Course Dinner, Iftar, Lunch, Main Course
Servings 2

Ingredients
  

Chia pudding

  • 2 tbsp Chia seeds
  • ½ cup Milk
  • ¼ cup Blueberry
  • 3 tbsp Pomegranate
  • 2 to 3 tbsp Nannari Sarbath/ Jaggery/Honey

Potato Paratha/Chapathi

  • 3/4 cup Wheat flour/Atta
  • 3 Potatoes small
  • Salt as required
  • ⅛ to ¼ tsp Chilli powder
  • ⅛ tsp Turmeric powder
  • ⅛ tsp Garam masala
  • ⅛ tsp Ginger garlic paste
  • 2 tsp Dry fenugreek leaves/kasuri methi
  • Oil/Ghee

Pomegranate Sarbath

  • 1 cup Pomegranate
  • 2 to 3 tbsp Nannari Sarbath
  • ¼ to ½ cup Water

Salad

  • 1/2 box Lettuce
  • 1/2 Sweet corn steamed
  • 10 Cherry Tomatoes
  • ¼ cup Pomegranate
  • 2 tbsp Thai Mango salad dressing
  • 2 tbsp Vietnamese Lemongrass salad dressing

Fruit Skewers

  • Wood skewers
  • Grapes as required
  • Blueberries as required
  • Blackberries as required
  • Strawberries as required
  • Dates as required

Instructions
 

Chia pudding

  • Add chia seed in a bowl.
  • Add milk and mix well to avoid forming of any lumps.
  • Keep aside from 1/2 hour to 2 hour for best result.
  • Now transfer the soaked chia seed into a serving bowl.
  • Decorate with blueberry.
  • Add pomegranate in the middle.
  • Add nannari sarbath and serve chilled.

Potato paratha/Chapathi

  • Add the wheat flour into a bowl.
  • Add required salt.
  • Add water and make a thick dough. Keep aside.
  • Boil the potatoes. Peel the skin and mash.
  • Add salt to the potatoes.
  • Add turmeric powder.
  • Add chilli powder.
  • Add garam masala powder.
  • Add ginger garlic paste.
  • Add dry fenugreek leaves/kasuri methi.
  • Mix well to blend everything together.
  • Add the potato mixture into the dough.
  • Mix well to merge the potato and dough thoroughly.
  • Divide the dough into small doughs to spread into paratha.
  • Use a roller pin to spread a thick paaratha/chapathi.
  • Cook the paratha / chapathi using ghee or oil.
  • Keep it aside until it is ready to handle.
  • Cut the paratha/chapathi into 4 pieces.
  • Serve with thick curd/yogurt.

Pomegranate Sarbath

  • Add the pomegranate in a mixer jar.
  • Add water into it.
  • Add sarbath and blend them together until it grinds.
  • Pour the juice to the cup you intended to serve and serve chilled.

Salad

  • Wash and dry the lettuce leaves.
  • Arrage the lettuce leaves in a plate.
  • Add the steamed corn in the middle of the plate.
  • Add pomegranate around the corn.
  • Add sliced cherry tomatoes.
  • Add the salad dressing and serve immediately.

Fruit Skewers

  • Use the skewers to thread the fruits and dates according to your preference.

Notes

  • Nannari Sarbath is the sweetener I am using in chia pudding and pomegranate Sarbath.  You can substitute your preferred sweetener like jaggery, honey, sugar syrup, agave, or any artificial sweeteners.
  • If you are preparing the paratha/chapathi earlier, keep them in a hot case. Serve once all the dishes are ready.
  • Only add salad dressings before serving the salad to avoid the soggy salad.
  • You can alter the vegetables according to your preference/taste in the salad.
  • Add orange for a refreshing salad.
Keyword chapathi, chia, chia pudding, fruit skewers, healthy Iftar, Iftar, light food, pomegranate, potato paratha, sarbath, vegetarian, vegetarian platter