Minced-mutton samosas are a speciality of the Bohra Muslim community. What sets these samosas apart from others with a meat filling is the fact that they are encased in wrappers made of whole-wheat flour (atta), which gives these samosas a depth of flavour. The wrappers must be thin, and to achieve that two rotis are oiled, dusted, joined, and literally rolled together to allow them to be stretched out thin. Once cooked, the two layers separate, giving two large, thin rotis that Bohris call 'per'.

In this video we are using a gently spiced filling of mutton keema, but you could also use minced lamb, beef, or chicken. The filling contains generous quantities of spring onions, coriander leaves, and mint leaves, which add a slight crunch and cut through the richness of the keema. Bohris also make dal (lentil) samosas, which are delicacies.

Of the many migrant communities that make up the rich tapestry of Calcutta’s modern history, the Bohra Muslims might not be the most visible, but they are a thriving culture. By some accounts, Calcutta is estimated to have about 5,000 ‘Bohris’. Mostly traders and businessfolk, the earliest settlers arrived in the city from western parts of India in the late 1800s.

✍🏾 Written recipe: [ Ссылка ]
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