Mangsher Singara/Mutton Keema Samosa/ মাংসের সিঙ্গাড়া

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

Mangsher singara

Moumita Mangsher Singara or Mutton keema Samosa is a perfect luxury snacks for non vegetarian. Mangsher Singara is very popular snacks… Appetizers singhara, samisa, mutton keema Bengali Print This

Serves: 4 Prep Time: 20 ,Minute Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

ingrdients for filling Mutton Keema

• (Minced)-250 grams
• Boiled and Peeled Potatoes-1
• Green peas-1/2 cup
• Roasted Peanuts-1/2 cup
• Onion-1 big(chopped)
• Ginger Paste-1 tablespoon
• Garlic Paste-2 tablespoons
• Cumin Seeds-1 teaspoon
• Turmeric Powder-1/2 teaspoon
• Red Chili Powder-1 teaspoon
• Salt to taste
• Vegetable Oil-1tbsp
• Green Chilies-1 chopped
• Bhaja Masala or Roasted Masala-(Roast 1tsp Cumin seeds,1 tsp Coriander seeds,4 Red chilies,1′” Cinnamon Stick,3 Cloves,4 Green Cardamoms and grind them into powder)

ingredients of outer shell

• Maida or refined flour-2 cups
• Ghee or Clarified Butter -2 tablespoons
• Vegetable Oil-1/4 cups
• Baking Soda-1 pinch
• Salt -1 teaspoon
• Warm water-little bit
• Oil-2 cups (for frying)

Instructions

method of making stuffing

• Heat oil in a pan Add cumin seeds,let them splatter.
• Add chopped onion and fry until light brown.
• Add ginger garlic paste and saute them few seconds.
• Add mutton keema and mix with masala.
• Add turmeric powder,coriander powder,red chilli powder and salt.
• Cook this on medium flame,if required sprinkle some water.
• Add green peas,mix well and cook on low flame Add green chilies and roasted peanuts, saute them.
• Add little water and mix well.
• Cover the pan and cook until mutton keema is cooked properly.
• Add bhaja or roasted masala and mix well.
• Switch off the gas and take them out of the pan.
• Keep it aside and let it be cool.

method of making outer shell

• In a bowl take flour,salt and mix well Add ghee or oil,rub it with your finger tips to get crumbly texture.
• Add warm water slowly to make dough.
• Knead it properly to make a tight dough Once the dough is done, smear a couple of drops of remaining oil coat it.
• Keep it aside for 15 – 20 minutes Divide the dough into 8 /10 small balls.
• Take one ball in a plain wooden surface and make it in round shape by pressing your finger.
• Now roll and make a thin circle by using little bit oil.
• Cut the circle in the middle with a knife into two parts.
• Apply water on the edges Joint the straight edges to make a cone,fill the cone with fillings now close the open portion using water keep them aside for 10 minutes.

frying singara

• Heat 2 cups oil in a deep bottomed pan or kadai.
• Add singara according to the size of your pan.
• Fry them on low flame until they are golden brown.
• Take them out and enjoy with chutney and hot tea.