Samosa (Kheema) Stuffing

Popularly known as Bohra Triangle Samosas – smoked mince-filled savory pastries

Yields: 20–24 medium samosas | Total Time: 2 hours (including cooling and smoking)

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Cultural Notes

A crispy golden pastry filled with minced meat that's been delicately smoked over charcoal—this is the quintessential Bohra triangle samosa. The Smoked Kheema Samosa, commonly referred to as the Bohra Triangle Samosa, traces back to the Gujarat and Mumbai Bohra communities, where refined meat preparations and efficient, make-ahead snacks were vital in both daily life and travel.

Samosas themselves are thought to have originated in the Middle East and traveled through Persia to the Indian subcontinent during the Delhi Sultanate. But the triangle fold and smoking method are distinctly Bohra. The smoking of the kheema—a method borrowed from royal Mughal kitchens where dhungar (charcoal smoking) was used to impart depth of flavor without grilling—was adapted by Bohra home cooks who didn’t have access to open flame roasting. It also made the filling more preservable for later use. The generous use of spring onions and herbs reflects coastal influences where freshness and balance are prioritized over spicy heat.

 Their iconic flavor—slightly tangy, smoky, and herbaceous—is unmatched.

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Ingredients

For the Filling

• 500 g minced meat (goat or lamb preferred)

• 2 tbsp ginger-garlic-green chilli (G/G/GC) paste

• 1 tsp turmeric powder

• 2 tsp red chilli powder

• ½ tsp coriander powder

• 1 tsp cumin (jeera) powder

• ½ tsp chaat masala

• Salt, to taste

After Cooking

• 1 large onion, finely chopped

• 1½ cups green onions (spring onions), finely chopped

• ½ cup chopped mint and coriander leaves (mixed)

• Lemon juice, to taste

For Smoking

• 1 piece of charcoal

• ½ tsp ghee or oil (for the dhungar)

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Method

1. Cook the Kheema:

   • In a heavy-bottomed kadhai, add kheema with G/G/GC paste, turmeric, chilli powder, coriander powder, and salt.

   • Stir continuously on medium-high heat until the meat is completely dry and fully cooked.

   • Once dry and crumbly, transfer to a large, wide bowl or tray to cool completely.

2. Add Fresh Ingredients:

   • Once cooled, mix in the chopped onions, green onions, mint and coriander, cumin powder, chaat masala, and lemon juice.

   • Adjust salt and spice balance to taste.

3. Smoke the Mixture:

   • Heat a small piece of charcoal until red hot.

   • Place a small steel bowl or onion shell in the center of the kheema mixture.

   • Drop the hot charcoal in and pour ½ tsp of ghee on top. Immediately cover the entire bowl with a tight lid or foil.

   • Let it smoke for 15–20 minutes. This dhungar technique infuses deep smoky flavor into the filling.

4. Prepare and Fill Samosas:

   • Use triangle samosa patti (sheets) and fill with 1 tbsp of the kheema mixture.

   • Fold neatly into triangle shape and seal with a flour paste.

   • Freeze at this stage or proceed to frying.

5. Frying:

   • Heat oil to medium heat and fry in small batches until crisp and golden.

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Chef’s Notes

• The filling must be completely dry before adding herbs—this helps preserve texture and avoid soggy samosas.

• Smoking (dhungar) enhances the flavor dramatically and is worth the effort. Use a tight seal for the best result.

• These samosas freeze exceptionally well. Fry straight from frozen on medium heat to ensure even cooking.

• Serve with mint chutney, tamarind dip, or Bohra white chutney.