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Pakoras most favourite food item of Iftar
 
 
 


ISLAMABAD - Pakora are favourite dish for Muslims in Ramazan and they prepare it for iftaris, it has been rated as the most popular food item of iftar. According to a private news channel report, it is made by taking ingredients such as chicken, onion, eggplant, lentils, potato, spinach, or cauliflower, dipping them in a batter of chickpea flour and then deep-frying.
Chicken pakora are one of the famous Ramadan recipes in most of Asian cuisines. Pakora are prepared in very short time and is served as Iftar meal with any chutney or ketchup.
There are a lot of types of pakora which are famous in Pakistan for Ramadan and some of them are Palak pakora,Pyaz pakora, Aloo pakora, Gobhi pakora and Piaz ghia pakora.
 According to a survey, Pakora is the most popular snack for Iftar (breaking fast) among Pakistanis during the Muslim month of Ramadan. Pakora is a deep fried spicy snack, which is popular among all social classes.
Responding to a survey question about what people ate at Iftar when they end the daily fast, 40 percent of the urban respondents and 21 percent of the rural respondents said they usually ate Pokara.
“Chat”, usually made of chick peas, fruits or various combinations came next: 25 percent of urban and 5 percent of the rural respondents mentioned it as a favorite eating item at Iftar.
However, the survey showed that a vast majority of the rural population and a sizable number in the urban areas were content with an Iftar which comprised the usual dinner meal of Rotti Salan, the popular bread and curry in the Pakistani cuisine.
Thus 68 percent of the rural respondents and 31 percent of urban respondents mentioned Rotti Salan as their usual Iftar dish. Some people mentioned fruits and other miscellaneous items as their favourite Iftar snacks.
The survey was conducted by Gallup Pakistan, the Pakistani affiliate of Gallup International among more than 2000 statistically selected households in both rural and urban areas of all the four provinces of Pakistan.

 
 
on epaper page 13
 
 
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