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Ramadan snacks featured
Avatar photoNico Martinez

Delicious Indian Ramadan Snacks for Evening Iftar

Crispy, golden samosas filled with spiced potatoes and peas—these Indian Ramadan snacks are a beloved iftar favorite. Packed with flavor and perfect for sharing, they bring warmth and tradition to every bite.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Indian
Calories: 287
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 2 cups (250g) maida (refined wheat flour)
  • 1/4 cup (60ml) ghee or vegetable oil
  • 1 tsp kalonji (nigella seeds)
  • 1/2 tsp ajwain (carom seeds)
  • 1/2 tsp salt
  • Cold water, as needed (approx. 1/4–1/3 cup)
  • FOR THE FILLING:
  • 2 cups (300g) boiled potatoes, mashed
  • 1/2 cup (75g) green peas (fresh or frozen)
  • 1 tbsp mustard oil or vegetable oil
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp garam masala
  • 1/2 tsp red chili powder (lal mirch)
  • Chopped cilantro (dhania), to garnish
  • FOR FRYING:
  • Vegetable, sunflower, or canola oil, for deep frying

Equipment

  • Mixing bowl
  • Rolling Pin
  • Skillet
  • Deep frying pan or kadhai
  • Slotted spoon
  • Pastry brush (optional)

Method
 

  1. Ramadan snacks recipeCard1
  2. In a large bowl, mix maida, salt, kalonji, and ajwain. Add ghee or oil and rub into flour until crumbly. Gradually add cold water and knead into a firm dough. Cover with a damp cloth and rest for 20 minutes.
  3. Heat oil in a skillet over medium heat. Add cumin seeds and let sizzle 10 seconds. Stir in turmeric, chili powder, and garam masala. Add mashed potatoes and peas, cook 5–7 minutes until dry. Mix in cilantro, cool completely.
  4. Divide dough into 6–8 balls. Roll each into a circle, cut in half, form a cone with one half, fill with 1–2 tbsp of mixture, seal the top edge with water.
  5. Heat oil to 350°F (175°C). Fry 3–4 samosas at a time for 6–8 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
  6. Serve warm with tamarind or mint chutney. For a baked version, brush with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
  7. Store uncooked samosas in freezer for up to a month. Cook directly from frozen, adding 2–3 minutes to frying or baking time.

Nutrition

Calories: 287 | Carbohydrates: 34 | Protein: 5 | Fat: 14 | Fiber: 3 | Sugar: 2

Notes

STORAGE: Store cooked samosas in an airtight container in the refrigerator for up to 3 days. Reheat in oven or air fryer to maintain crispness. Do not freeze cooked samosas.
MAKE AHEAD: Prepare filling and dough a day in advance. Assemble and freeze uncooked samosas for long-term storage.
SUBSTITUTIONS: Use whole wheat flour (atta) for dough. Substitute potatoes with lentils or sweet potatoes for variation. Use oil instead of ghee for vegan version.
PRO TIPS: Always cool filling completely before filling. Maintain oil temperature at 350°F for optimal frying. Do not overcrowd the pan.
SERVING SUGGESTIONS: Serve with tamarind chutney, mint-coriander chutney, or yogurt dip. Pair with fruit chaat or dahi vada for a complete iftar spread.
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