Oman dining: Make your Iftar special with some Indian flavours
June 14, 2017 | 4:24 PM
by Recipes Oneza Tabish Compiled Ashish Dubash


Dahi phulki is a traditional recipe deep-fried snack comprising gram flour dumplings in yoghurt topped with tamarind and mint chutneys. A mandatory dish on your Iftar table that complements your chole or chickpeas preparation or can be relished as it is.


1 1/2 cups gramflour

Small pinch baking soda

Salt as per taste


6 cups water

5 green chillies

5 cloves garlic

1 bunch coriander leaves

1/2 teaspoon cumin seeds

500g yoghurt


Take flour in a bowl and add soda and salt. Add small amount of water to make batter. Consistency should be thick. Heat the oil in a kadhai and drop 1 teaspoon batter into hot oil. Deep fry balls till light golden brown in colour and take it out from the oil. Boil 6 cups water in a pan and add 1/2 teaspoon salt. Drop 8-10 balls at a time in hot water and take it out from the hot water after 30 seconds. Blend green chillies, garlic and coriander leaves to make chutney. Take yoghurt in a bowl and beat well. Then add soaked phulki into it and mix it well. Garnish with mint green chutney and tamarind chutney. Serve cold.

Kulhad Chana Chaat

Chana Chaat is steamed chickpeas served with freshly cut onions, tomatoes, ginger juliennes and fresh coriander and is a high protein snack. It is coated with tamarind chutney which makes it tangy and delectable. Served in a kulhad (mini earthen ware), this chaat will make you ask for more.


1 cup chickpeas

2 tablespoons oil

1 tablespoon ginger (finely shredded)

1 tablespoon green chillies (finely chopped)

1 tablespoon coriander powder

1 teaspoon salt

1 teaspoon black salt

1 teaspoon red chilli powder

1 tablespoon sugar

1/4 cup tamarind pulp

2 teaspoons roasted cumin seed powder

1/2 cup tomatoes (chopped in small pieces)

For garnishing

1 onion, finely chopped

1 tablespoon coriander leaves, finely chopped

Sev sprinkles


Wash and soak chickpeas overnight. In a pressure cooker cook chickpeas with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender. Drain the water and save it for later use, this water is high in protein and can be used for making soup or dals. Heat oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger, green chillies, coriander powder, and sauté for about 1 minute. Add salt, black salt, red chilli powder, sugar, and add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, chana mix should be moist. Turn off the heat. Assemble the chana chaat, sprinkle the roasted cumin seeds powder and mix it well. Garnish with onion, coriander leaves and sev. Serve in kulhad or mini earthen ware for that earthy texture.


Badam Harira is a nutritious and delicious almond and milk drink. Though harira means soup in the Mediterranean countries, harira is also a popular warm beverage or drink for strength and nourishment. It’s often served to moms after childbirth, nursing moms and as a wholesome drink in Ramadan after a long day of fasting.


1 teaspoon desi ghee

1 tablespoon all purpose flour (maida)

1 litre milk

4 tablespoons almond powder

Few strands of saffron

1/4 cup sugar

Dry fruits for garnishing (chironji, pistachios, almonds)

Rose petals for garnishing


Heat desi ghee in a pan. Add flour and sauté for 2 minutes. Add milk and bring it to a boil. Once it is boiling, add almond powder and saffron and cook on slow flame for 15 to 20 minutes. Add sugar and cook for another 2 minutes. Garnish with dry fruit slivers and rose petals. Pour in serving glasses. Serve hot or serve chilled.


Haleem is a wholesome spicy porridge made from lentils, chicken or meat, and wheat. It is a one pot meal and extremely nourishing. I have given it a twist of brown rice to make it filling and energy laden.


11/2 cups chana dal

1/2 cup masoor dal

1/2 cup moong dal

11/2 cups barley or wheat

1/4 cup brown rice

1 cup onions

3 inch fresh ginger piece

6 green chillies

1 lemon

1 tablespoon black pepper corn

6 bay leaves

1 tablespoon coriander seeds

1 teaspoon cloves

1 tablespoon cumin seeds

11/2 tablespoons red chilli powder

1 tablespoon turmeric powder

1 tablespoon ginger and garlic powder

3 cups ghee

1 kg chicken boneless, cut in cubes

1.5 litres water

11/2 tablespoons salt

1 medium onion, sliced


Soak all the lentils and rice in warm water for 2 hours. Slice the onions, ginger, green chillies; cut the lemon in 4 and keep aside. Grind all the whole spices to a powder and mix it with the powder spices and keep aside (you can use less red chilli powder if you like it mild). Heat the 2 cups ghee in a pressure cooker, add the chicken pieces and fry so that it changes colour, now add the ground spices and mix well. Add the lentils, water and mix it and lock the lid and place the weight so that it can build pressure, when the weight moves. Time it for 40 minutes on high flame. After 40 minutes remove the weight to release the air. After opening the lid leave it to cool down (then grind it) and place it in a larger pot and keep the flame on low to medium and keep stirring and keep aside. Heat the remaining 1 cup ghee and add the sliced onion and fry till golden on high flame. Add the fried onion and the ghee to the ground chicken mix, and mix well. When serving garnish with green chillies, ginger and lemon.


The new cereal sensation that is overnight oats is a perfect Suhoor meal. Made in a jiffy and in a jar is a healthy medley of oats, yoghurt, berries, and milk. You need not cook the oats, just layer the ingredients and voilà, you have the most healthy and satisfying meal.


1/3 cup rolled oats

1/3 – 1/2 cup milk (depending on how thick you like it)

1/3 cup plain Greek yoghurt or any flavoured yoghurt

1/2 banana or 1/3 cup fresh fruit

1 tablespoon chia seeds


Stir everything together in a bowl or jar. Place in fridge overnight. In the morning top with something crunchy like nuts or muesli.

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