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Bohra Khurdi Soup

Kkhurdi is very tasty and healthy for kids and patients recovering after bone injury and pregnant women.
Course Soup
Cuisine Bohra Recipes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 small bowls


For broth

  • 300 grams trotters and meat OR bones of mutton with meat OR chicken necks OR 1 goat's head (bakre ki siri)
  • 1 small onion, sliced
  • ¾ teaspoon  green chili paste
  • ¾ teaspoon ginger garlic paste
  • ½ teaspoon cumin
  • 12 black peppers, crushed
  • 3 cloves
  • 2 inch cinnamon, dal cheeni
  • 2 tablespoon plain flour or wheat flour
  • 1 to 1½ cup milk
  • liter water
  • black pepper to taste
  • handful fresh mint leaves, chopped


  • Wash bones and meat properly.
  • Take  bones and meat (chicken, mutton, trotter or siri),salt, green chili paste, ginger garlic paste and 4 pepper corns and onions with 1 and 1/2 liter water in a pot.
  • Cook for 2-4 hours covered on medium low flame until meat is cooked. (trotter will take 4-5 hour, mutton 2 hour, chicken 1 hour). You can also pressure cook, although slow cooking tastes best.
  • When your broth is ready, in a separate skillet fry 8 peppers, cumin, cloves and cinnamon on medium low heat.
  • Add flour and stir constantly.
  • Pour the warm broth in the flour, few tablespoons at a time and stirring constantly, so no lumps are formed.
  • Now, add the remaining broth too and more water, if required.
  • Bring it to boil and add milk.
  • Adjust salt and mix in mint leaves.
  • Let the soup simmer on very low heat for 15 minutes. Khurdi is ready


  1. As we are adding milk in the soup so some care has to be taken that nothing acidic is added khurdi, as the milk can curdle.
  2. Do not heat khurdi on high flame.
  3. Do not cover khurdi while heating.
  4. Salt is often added in the last in this soup.
  5. Take care that separate spatula is used while serving khurdi.
How to prepare siri or goat’s head: Separate the brain that we do not need for this recipe. Ask the butcher to cut head into small pieces. Remove everything extra that is fatty and gland like. We want only meaty parts , tongue and bones. Wash the it thoroughly. Then in boiling water blanch seeri for 1 minutes. Remove into cold water and wash again. Use as required in any recipe.