Mangsher Singara or Bengali Mutton Keema Samosa

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Poila Baishakh or Nobo Borsho or Bengali New Year is around the corner and I’m busy readying my round up stuff and to my sweet surprise I’m finding loads of recipes and images in my external hard disc. I had no idea what I had left in there. But now when I know just right about the treasure I definitely know how to place them in a better place.

This Mangsher Singara or Mutton Keema Samosa is just one of them. What can be the best possible time to share an authentic Bengali recipe when we are talking about Bengali Cuisine for Bengali New Year!!! Samosa or Singara is the most Hot favorite tea time snack in most parts of India. For Bengalis ‘singara’ (samosa) means nothing but crispy skin with the dry potato filling with peanuts and during winter with tiny cauliflower florets inside. But if you offer Mangsher singara (Mutton Samosa) we can start a riot over it.

So here is the recipe of my heart throb Mangsher Singara or Mutton Keema Samosa for you all.

Preparation Time: 10 mins

Cooking Time: 60 mins (filling) + 30 mins (shells)

Total Time: 100 mins

Yield: 12 samosa

Ingredients:

For the filling:

Minced mutton: 200g

Large Potato: 1, peeled and cubed

Garlic: 10 cloves. Finely chopped or minced

Ginger: 1” stick, grated

Fresh green chili: 6, finely chopped

Turmeric powder: 1 tsp

Red chili powder: 1 tsp

Cumin powder: 1 tsp

Green peas: 1 cup

Bhaja mashla or Dry Roasted Spice: 1 tbsp

Salt: 1 tsp

Sugar to balance

Mustard oil: 2 tbsp

For the outer shell:

All-purpose flour: 2 cup

Nigella seeds: 1 tsp

Salt: ½ tsp

Ghee: 1 tbsp

Warm water: 1 cup

Oil to deep fry

Preparation:

Start with making the filling. While the filling will be cooling down, prepare the dough for the outer shell.

Heat oil in a pan. when the oil is smoking hot add garlic and half of the green chili. Sauté for 1-2 mins or until fragrant.

Add minced mutton and fry on medium flame. When mutton is half done, add cubed potato and rest of green chili and cook until potato is half done.

Add turmeric powder, chili powder and cumin powder with salt and mix well.

Add peas and allow cooking until meat and potato are nicely done.

Sprinkle bhaja moshla or dry roasted spice on mutton mixture and mix well.

Once done remove from heat and set aside to let it cool down a bit.

For the dough, sieve flour in a mixing bowl. Make a well in the middle. Pour ghee in it. Add nigella seeds and salt to it. Mix everything in light hand. The mixture will look like crumble.

Make a well again in the middle of the crumble and pour warm water in it. Knead well to make soft pliable dough. Keep it covered for 10 mins.

Take out small portions from the dough and make rough balls.

Take a ball at a time and roll it out to thin layer. Cut it in the middle into two half-circle pieces.

Now take one half-circle at a time. Take two pointed edges and bring them together. Then overlap them one upon other. Seal them by pressing bit a hard. It will look like a hollow cone.

Fill the half of the cone with the previously prepared filling.

Now seal the open edge by pressing them together. Brush little water on the edge if it’s not getting sealed neatly. It is important to seal it in neat and clean way otherwise the filling will split in the oil during frying.

Do the same with rest of the dough.

Heat enough oil to deep fry; preferably 1/3^rdof the pan/wok. When the oil is mildly hot put the prepared samosa in the oil. Don’t let the oil get too hot as it will make nasty blisters/scars on the skin of samosa. If you find your oil too hot add more oil to reduce the temperature.