Mangsher Singara or Mutton keema Samosa is a perfect luxury snacks for non vegetarian. Mangsher Singara is very popular snacks in West Bengal. Singara is the Bengali version of samosa. Samosa is a most popular tea time snacks in India. It is also available in few Asian, few African along with Middle East countries. It is generally prepared in the shape of a triangle, however, the shape and sizes tend to vary from region to region. The samosa is claimed to have originated in the Middle East where it is known as sambosa. It further traveled, with the help of Muslim merchants of Middle East to India. Traditionally It is a deep fried snacks with an outer hard crust made of plain flour stuffed with spiced potatoes, peas or mince meat and fried in hot oil or it can be baked also.
Singara – little bit different from Samosa
The taste of singara is quite different from samosa. We make the filling of singara using little cube of potatoes, roasted badam or peanut and Bengal special spice bhaja mashala. In winter, we add fresh cauliflower and peas in it. In Bengal, there are non-vegetarian varieties of shingara called mangsher shingara (mutton keema shingara) and macher shingara (fish shingara) are available.Shingara is a bit smaller compared to those in other parts of India. The crust is made with more oil than the regular dough to make them more crisp. The process of crumbling the flour with oil is known as “moyan”. The more “moyan” you will give the crunchier your dough become. Similarly the temperature of the oil in which you fry yours singara should be low so that the outer shell gets evenly cooked and it remains crisp for a longer time.The local stores use dalda or banspati to make over-crispy samosas, so that they can sell it through out the whole day. It’s not healthy using dalda in making dish so we wont use it at home.
Mangsher singara ( non vegetarian version of singara or samosa)
In West Bengal, you will see vegetarian singara almost every sweet shop and some street side small shops of pakoras. But non vegetarian singaras like fish and mangsher singara or mutton keema singara are not available in the local fritter shops, rather you will find them in the menus of the some small joints. We Bengali often make this non vegetarian sinagara at home specially in some festival time. One bite and all your worries melt away. Enjoy it with tea, tamarind chutney or ketchup, with family or friends and it always make everyone happy from kid to old people.
You can check following recipes from my blog
ingrdients for filling Mutton Keema ingredients of outer shell method of making stuffing method of making outer shell frying singara
ingrdients for filling Mutton Keema
ingredients of outer shell
method of making stuffing
method of making outer shell