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Bohri snacks for that perfect Diwali card party

Recipes for Diwali card party
Mutton Samosa

The festive spirit is in the air. Homes are being cleaned and decorated. Markets are flooded with shoppers buying at full swing. Planning on for the parties to attend or list of guests to be invited. Menus discussed, recipes borrowed and shared. Diwali is here. If you are one of those, who loves experimenting with new things every festival, we bring to you some mouth-watering bohri snacks for your Diwali card party this year. And when you try them out, rest assured to hear these from your guests, gluttony is no more sin!

  1. Minced meat samosa

A trademark starter in the bohri cuisine, minced meat samosas (chicken/mutton) tickle the taste buds of the young and old alike. It is a flat triangle shaped samosa with meat stuffing. It can be spiced up according to one’s taste buds. The crunchy outer layer makes it even more delectable.

Ingredients

  • ½ kg minced mutton/chicken
  • 2 small, diced onions
  • Finely chopped green chillies, coriander leaves & mint leaves
  • 1 tsp ginger-garlic paste
  • 2-2 ½ inch wide strips of rumali roti (preferably made of whole wheat) for outer covering
  • Paste of Atta (whole wheat) and water for sticking the corners of the samosa
  • Salt
  • Oil

Method

  • Pressure cook the minced meat in salt and ginger-garlic paste. Once done make sure there is no water. It should be completely dry. Now add diced onion, chopped coriander leaves, mint leaves and green chillies. Add salt. Mix well.
  • Now take the strips of the rumali roti, fold them in a conical shape and fill with the mince mixture. Cover the opening and stick the edges with the flour paste.
  • Heat oil in a deep-bottomed pan. Fry the samosas to a medium brown colour. Serve hot with green chutney/ketchup and sliced lemons.
  1. Shami Kebab

The bohri shami kebabs are different in the method of preparation and ingredients used. The look is also somewhat different. Try out this melt-in-the-mouth recipe and savour the unique taste.

Ingredients

  • ½ kg minced mutton, finely ground
  • 250 gms soaked chana dal
  • Ginger garlic paste
  • 1 diced onion
  • Green chillies
  • ¼ tsp garam masala powder
  • Finely chopped coriander
  • Salt
  • Oil
  • Semolina/finely ground bread
  • 2 beaten eggs ( add some salt and red chilli powder)

Method

  • Pressure cook minced mutton with soaked chana dal, ginger garlic paste, green chillies and salt. Don’t overcook. After opening the lid of the cooker, dry out the mince mixture completely. Let it cool. Grind into a paste.
  • Add chopped coriander garam masala powder and diced onion to it. Roll out the kebabs in an elongated cylindrical shape. Wrap in semolina/finely ground bread. Dip in the beaten egg. Deep fry.
  • Serve with ketchup or lemon slices.
  1. Mutton Cutlas

Another mouth-watering recipe from the treasure trove of bohri cuisine, mutton cutlass are easy to make and quite a favourite as well.

Ingredients

  • ½ kg minced mutton
  • Ginger garlic paste
  • Green chillies
  • 5 bread slices
  • One finely chopped onion
  • Coriander leaves finely chopped
  • Garam masala powder
  • Semolina
  • 2 Beaten eggs with salt and red chilli powder
  • Salt
  • Oil

Method

  • Marinate the minced mutton in salt and ginger-garlic paste for three hours. Once the meat is properly marinated, dip bread slices in water, squeeze dry them and mix with the marinated mince.
  • Add chopped onion, coriander leaves and green chillies. Sprinkle garam masala powder and mix well. Roll out thin round pieces with your palms.
  • Roll out on semolina and dip in the beaten egg. Deep fry. Serve hot with chutney or sauce.

 

Recipes and image by Tasneem Dhinojwala

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