Iftar Menu Quantity Planner

An iftar menu quantity for 50 people pakora samosa calculator planning fritters, batter, and oil. Use the free Iftar Menu Quantity Planner below — enter your values and get instant results, right in your browser. Pakoras = people × pakoras each; samosas = people × samosas each. Besan (kg) = pakoras × 12g ÷ 1000. Frying oil (L) = total pieces × 15 ml ÷ 1000. For 50 people: 200 pakoras, 100 samosas, 2.4 kg besan, 4.5 litres oil.

How to use the Iftar Menu Quantity Planner

Ramadan iftar for 50 people means hundreds of pakoras and samosas — and running out at maghrib is not an option. This iftar menu quantity for 50 people pakora samosa calculator converts your guest count into exact piece counts, the besan needed for the batter, and the frying oil to buy. Plan once, shop once, and fry with confidence while everyone waits for the azaan.

  1. Enter the number of people at your iftar in the Number of people field.
  2. Set pakoras and samosas per person (4 and 2 are standard iftar servings).
  3. Click Calculate to see total pieces, besan in kg, and oil in litres.
  4. Buy the besan and oil a day early; make samosa filling in the morning.
  5. Start frying 45 minutes before iftar in small batches for maximum crispness.

Formula

Pakoras = people × pakoras each; samosas = people × samosas each. Besan (kg) = pakoras × 12g ÷ 1000. Frying oil (L) = total pieces × 15 ml ÷ 1000. For 50 people: 200 pakoras, 100 samosas, 2.4 kg besan, 4.5 litres oil.

Worked example

Iftar for 50 with 4 pakoras and 2 samosas each: 200 pakoras needing 200 × 12 ÷ 1000 = 2.4 kg besan, plus 100 samosas. Total 300 pieces × 15 ml = 4.5 litres of frying oil. For a 150-person masjid iftar, triple it: 600 pakoras, 7.2 kg besan, 13.5 litres oil.

Frequently asked questions

About 200 pakoras at 4 per person, needing 2.4 kg of besan. If pakoras are the main item (no samosas), raise it to 5–6 per person — 250–300 pieces.

Make samosa filling and shape them in the morning (cover with a damp cloth). Mix pakora batter 30 minutes before frying — resting too long makes it watery. Fry pakoras last so they are hot at iftar.

About 4.5 litres total including absorption and what stays in the karahi. Use a deep, wide karahi so the oil depth stays constant and the temperature does not crash between batches.

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