Step into the vibrant world of Kenya-Style Bohra cuisine, where tradition meets flavour in every bite. Today, I’m sharing my mother’s treasured recipe – the Kenya-Style Bohra Keema Samosa Filling, also known as Chorelo Kheema.

This isn’t just a basic keema/kheema recipe. It’s the very heart of festive Bohra cooking, crafted lovingly during Eid al-Fitr and family gatherings. Known by different names such as Bohra Keema Samosa Filling, Chorelo Kheema Recipe, or simply Kheema Filling for Samosa or Starters (Kharaas) – this dish is a symbol of patience, precision, and pure indulgence.

Why is it Called Chorelo Kheema?

In Bohra tradition, the term “Chorelo” means dry-cooked or well-dried. Unlike regular mince dishes that may be saucy or gravy-based, Chorelo Kheema is cooked until all the excess water evaporates, leaving behind a perfectly spiced, dry filling. This technique makes it the ideal kheema filling for samosa or starters/kharaas, as it prevents soggy samosas and ensures every bite is packed with flavour.

Variations for Other Meats

Chicken Mince: Wash with water and white vinegar, then drain thoroughly before cooking.
Mutton or Lamb Mince: Add a splash of vinegar, mix well, then drain. Do not rinse fully to keep flavour intact.
Beef Mince (as in this recipe): Drain well. If necessary, lightly treat with vinegar and water before draining.

How to Store

Cool the keema filling fully before storing. Place it in an airtight container and freeze for 2–3 months. Defrost and use whenever you crave authentic Bohra keema samosa or other kharaas starters.

Serving Suggestions

Traditionally, this bohra keema samosa filling is folded into samosas and fried golden, then served during Eid al-Fitr with sweet chutney or tamarind sauce.

You can also use it for:

Keema Paratha – stuff into chapatis for a hearty meal.
Bohra Samosas: Craft traditional Kenya-Style Bohra samosas that transport you to the bustling bazaars.
Kheema Chapati – mix keema with egg, wrap in manda or thin dough, and fry.
Kheema Sandwich – spread between bread slices, toast, and enjoy.
Mince Pizza – top your pizza base for a meaty twist.
Stuffed Puffs – tuck into puff pastry for a flaky delight.

Bohra Keema Samosa Filling Recipe:
Now, let’s explore another delightful recipe that uses the Kenya-Style Bohra Keema Samosa Filling as its core ingredient.

Ingredients for Filling:

Kenya-Style Bohra Keema Samosa Filling (cooled)
Finely chopped green chilies
Finely chopped onion (fine as per your mother’s trick)
Finely chopped coriander leaves
Adjust the salt if needed
Black pepper powder
Cumin powder

Instructions:

Mix the finely chopped green chilies, onion, coriander leaves, and spices with the cooled Kenya-Style Bohra Keema Samosa Filling. Adjust the salt if necessary.
This filling is not meant to be frozen.
Fill this flavorful mixture into samosa wrappers and seal them with lai (flour paste).
Fry the samosas on low flame until they turn golden brown and crispy.

Let your culinary imagination run wild and witness your influence soar as you introduce your audience to the rich and authentic flavors of Kenya-Style Bohra cuisine.

Basic Chorelo Kheema Recipe

Recipe by Rashida AmijeeCourse: Appetizer / Starter, Snack, Side DishCuisine: Bohra Cuisine, Swahili CuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Chorelo Bohra Keema is a flavourful basic keema recipe, perfect as a versatile keema filling for samosas, patties, chapatis, or kharaas starters.

Ingredients

* 1 kg Beef Mince Meat
* 1 tbsp Garlic Paste
* 1 tbsp Ginger Paste
* Salt to Taste
* 2 tsp Cumin Powder
* 2 tsp Black Pepper Powder
* ¼ tsp Turmeric (optional)
* Oil for frying

Directions

Preparation:
Begin by not washing the mince meat; instead, allow it to drain through a strainer to preserve its authentic flavor.
In a spacious pan, introduce the mince meat and employ a wooden spoon to break it down, ensuring a consistent texture.
Cooking Instructions:
As the keema takes on a delightful gray hue, add ginger and garlic paste, along with a pinch of salt. Stir diligently until the keema turns uniformly gray, releases its juices, and continues to break down.
Keep stirring to prevent lumps from forming.
When the keema is almost cooked and the excess water has evaporated, introduce the remaining spices – cumin powder, black pepper powder, and a hint of turmeric if desired. Stir until the spices meld seamlessly and the moisture disappears.
Your Kenya-Style Bohra Keema Samosa Filling is ready when it’s thoroughly dried, packed with flavors, and utterly irresistible.
Turn off the flame, cover the pan, and let the keema cool down.
How to Store:
Once the Kenya-Style Bohra Keema Samosa Filling is dry and cooled, transfer it into an airtight container. You can freeze this filling for up to 2-3 months, ensuring you’re always ready to create delightful starters.
Serving Suggestions:
Traditionally, Kenya-Style Bohra Keema Samosas are served during Eid al-Fitr to celebrate the end of Ramadan fasting. Pair them with sweet chutney or tangy tamarind sauce for a delightful contrast of flavors.

FAQs – SEO Optimised

Q1: What is Keema Samosa made of?

A Keema Samosa is made with minced meat (usually beef, lamb, or chicken) cooked with spices like cumin, black pepper, garlic, and ginger. The filling is wrapped in pastry and fried.

Q2: What is Bohra Keema Samosa?

A Bohra Keema Samosa uses the traditional Chorelo Kheema recipe – dry, spiced mince filling created for festive starters known as Kharaas.

Q3: What is the Basic Keema/Kheema Recipe?

The basic keema/kheema recipe involves cooking mince with garlic, ginger, cumin, black pepper, and optional turmeric until dry. It’s versatile for samosas, chapatis, parathas, or sandwiches.

Q4: What is Chorelo Kheema?

Chorelo Kheema is a dry-cooked Bohra mince dish. “Chorelo” refers to the method of cooking until all moisture evaporates. It’s essential for kheema filling for samosa or starters/kharaas, ensuring no soggy fillings.

Q5: How to prepare Kheema filling for samosas or starters (Kharaas)?

Drain properly, cook with garlic, ginger, and spices until dry, and let it cool fully before stuffing. This prevents soggy wrappers and ensures crisp, delicious samosas.

Mastering the Kenya-Style Bohra Keema Samosa Filling is like unlocking a piece of Bohra heritage – a recipe handed down with love. Whether you’re preparing bohra keema samosa for Eid, experimenting with chorelo kheema recipe for parathas, or exploring basic keema/kheema recipe variations, this dish guarantees flavour and tradition in every bite.

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💬 Have questions or memories of eating Bohra samosas? Comment below – I’d love to hear from you!