Bohri cuisine | Take it with a pinch of salt

Bohri cuisine | Take it with a pinch of salt

Keema Samosas

Serves 8 (as part of a thaal)

kg mutton or chicken keema (mince)

1 tsp ginger-garlic paste

1 bunch spring onion, finely chopped

Salt to taste

2-3 green chillies, finely chopped

1 tsp cumin powder

1 small bowl coriander, chopped

1 small bowl mint, chopped

Juice of one lime

1 packet samosapatti

2 tbsp flour (made into a paste with water)

Oil for frying

1 piece of coal

1 tsp ghee (clarified butter)


Mix the keema with ginger-garlic paste and salt. Boil till it is tender and all the water evaporates. Add spring onions, green chillies, coriander, mint, cumin powder and lime juice to the mince.

Heat a coal till red-hot, place it in the keema and pour hot ghee over the coal. Close the lid of the vessel and smoke the mince for 5 minutes. Take one strip of the samosa patti in the palm and fold one corner to form a pocket in the shape of a triangle. Fill the pocket with the mixture. Fold the rest of the strip in the same shape and stick the ends with the flour paste. Deep-fry the patties till golden brown and serve with lime wedges and tomato sauce.

Sev na Larva or Sevaiyan Laddus

Serves 8 (as part of a thaal)


400g sevaiyan (fine vermicelli)

250g ghee for frying

300g powdered sugar (use according to taste)

200g khoya

50g almonds, ground into powder

50g pistachios, ground into powder

3-4 tbsp rosewater

Fresh cream (optional)


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Heat the ghee and fry the vermicelli until light brown. Remove in a colander and allow the ghee to drain. Roast the khoya till soft and warm. Do not overheat as it will become ghee.

Mix the cooled khoya, powdered sugar, almond and pistachio powders, and rosewater. Mix roughly crushed sev, or vermicelli, in this mixture till evenly mixed. Take small portions and form into balls. Serve with fresh cream as an option.

Recipes courtesy Lamiya Amiruddin, a catering graduate who now runs her own chocolate cookie home business.