Ramadan in Pakistan the holy month celebrations rituals and prayers of Ramadan

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Ramadan Recipes

Ramadan is the month of ritual fasting, during the day Muslims keep of eating but in the early morning Fajar time and in the evening Maghrib breakfast time there are numerous specialties made. Here we list few recipes of the specialties of Ramadan in Pakistan


A special fried delecacy of Ramdan eaten as cerial in the morning, due to high contents of oil it takes time to digest so keep you going for the day. It is made of wheat flour some people also put other things like sesame seeds etc.


½ kg flour
250 grams ararot
250 grams ghee


1. Mix flour with 1 ½ cup of water with soft hands.
2. Knead the dough well and leave it for 10 mins.
3. Roll the dough and put ghee on it.
4. Now roll it and leave for 10 mins again.
5. Cut it and leave it for 5 mins.
6. Now roll like roti and pu it in warm ghee.
7. Now pour ghee on it slowly slowly.

Pakora Recipe

2 cups (250g / 8.8 oz) Besan (also known as: Chickpea Flour or Gram Flour)
1 tablespoon crushed red pepper
¾ teaspoon salt
½ teaspoon baking powder
1 green chilii pepper, sliced
½ cup Cilantro leaves, chopped
1 yellow onion, sliced into 1/8-inch half moons (should look like this)
1 cup luke-warm water
Sunflower oil (or any neutral oil like vegetable, safflower, canola, etc.), for deep frying

Fill an 8-inch cast-iron skillet half-way up with oil. Heat the oil to 360-375ºF.

In a large bowl, mix together the besan, red chili flakes, salt, baking powder, sliced chilli pepper, cilantro, and sliced onion.

Slowly add in the water, while mixing with a wooden spoon or your hands. Vigorously mix for a couple of seconds. The batter should be thick, almost like heavy (double) cream and there should be air bubbles throughout.

Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown. Drain on a cooling rack placed over a cookie sheet.

Repeat with the remainder of the batter.

Dahi Bara Recipe


½ cup milk
½ kg yogurt
1 tsp salt
1 tsp crushed red chili
1 tsp black cumin
1 tsp black cumin
½ tsp chaat masala
For Baray:250 grams Yellow lentils
½ tsp salt
1 tsp cumin
½ tsp soda
1 tsp crushed red chili
1 tsp garlic paste
2 tsp onion paste
3 cups oil for frying

Prepration/ Method

Soak the (Dals) lentils over night and blend it with ½ tsp salt, 1 tsp cumin, 1 tsp crushed red chili, 1 tsp garlic paste and 2 tsp onion paste.
Take it out ina bowl then add ½ tsp soda and mix well.
Now shape into baras and fry in hot oil
Take them out add 1 tsp of salt in water and soak them. And take it out.
For the yogurt mix milk and yogurt together.
Add 1 tsp salt, 1 tsp crushed red chili and 1 tsp of black cumin it.
Then add the baras in it and sprinkle coriander chat masala and serve.

Eid in Pakistan


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