Chef Natasha Nazir Shares Recipes Ahead Of Eid Celebrations

Ahead of Eid celebrations from March 31, 2025, to April 1, 2025, people are busy preparing for the big day. After a month-long fasting and eating only during Suhoor and Iftar, it marks the end of Ramadan, and devotees express their gratitude to Allah for blessing them. It is also believed to be the day when Prophet Mohammad (PBUH) migrated from Mecca.

From preparing biryani to seviyan, the festival is all about people gathering together, wishing each other, exchanging gifts, and enjoying the festive food. Slurrp connected with Chef Natasha Nazir, Chef and Co-founder, CrumbleDoh Cookies, to bring you two snack recipes. You can save them for Eid or cook them for tasting for Iftar.

Shawarma Pita Pockets

Ingredients

For Pita Bread

  • 15 grams of sugar
  • 230 ml of water
  • 375 grams of sugar
  • 10 grams of oil
  • 1/2 tsp of baking powder
  • 5 grams of yeast
  • 1.5 tsp salt

For Roasted Chicken

  • 1 tbsp coriander powder
  • 450 grams of chicken
  • 1/2 turmeric 
  • 2 tbsp red chilli powder
  • 1 tsp onion powder
  • 1 tsp pepper powder
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • Salt as needed
  • 1 tsp garlic powder

For Pickles

  • 1 carrot
  • 1/2 beetroot
  • 1/2 cup water
  • 6-7 green chillies
  • 1/4 cup sugar
  • 1 cup vinegar

For Garlic Sauce

  • 6-7 chopped garlic
  • 1/2 cup mayonnaise
  • 2 cups coriander leaves

Also Read: 8 Delectable Dishes To Elevate Your Eid Dinner

Method

For Pita Bread

  • Add sugar to lukewarm water and mix till the sugar dissolves.
  • Then add yeast, mix and keep aside for 10 mins.
  • Once the yeast blooms, add the yeast mixture to the dry ingredients and mix to form a dough.
  • Add oil and knead the dough for 10-15 minutes till it becomes smooth and soft.
  • Transfer the dough to a greased bowl, cover with a damp cloth and let it rest in a warm place for about an hour until it doubles in size.
  • After proving, divide the dough into 7-8 parts and make smooth round balls. Let it rest for 10 mins.
  • Roll out the dough balls into thin chapatis using some dry flour.
  • Lastly, cook the pita bread on a hot tawa on both sides.

For Chicken

  • Slice the chicken into thin strips.
  • Marinate it with the above-mentioned ingredients for at least an hour.
  • Pan-fry it until it’s nice and charred.

For Pickles

  • Mix together salt, sugar, vinegar and water in a saucepan.
  • Set it on heat till the mixture comes to a boil.
  • Add the chopped beetroot, carrots and green chillies.
  • Cook for only 4-5 mins. Turn off the flame and let it cool down completely.

Assemble

  • Cut the pita pockets into halves.
  • Spread garlic sauce on one side and chilli sauce on the other.
  • Add shredded lettuce, roasted chicken, pickles and some fries and your shawarma pita pockets are ready!

Kandi Gosh

Ingredients

  • 500 grams of boneless chicken
  • 2 tbsp ginger garlic paste
  • 2 tbsp chilli paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt as needed
  • 3 eggs
  • Breadcrumbs for coating
  • Oil for frying

Method

  • Cut the boneless chicken into cubes.
  • Marinate with ginger, garlic, and chilli paste and all the spices mentioned above for 30 mins.
  • Skew the chicken cubes on a skewer and coat with breadcrumbs.
  • Now dip them in beaten eggs and deep fry on medium heat till golden brown and tender.