Mutton Keema Samosa (Mangsher Singara) – A Delectable Bengali Evening Snack
When it comes to indulgent and savory snacks, the Mutton Keema Samosa, also known as Mangsher Singara in Bengali, reigns supreme. This classic appetizer is not only adored across the Indian subcontinent but is a beloved treat in Muslim households, especially during Ramadan. In fact, it is often found as a staple in snack corners where people gather to savor mouthwatering bites. With a crispy exterior and a flavorful spiced minced mutton filling, this dish tantalizes the taste buds and is perfect for evening gatherings or special occasions. Let’s dive into making these crispy delights at home.
Cuisine: Indian
Course: Appetizer
Diet: Non-Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1 cup |
| Butter (Salted), chilled | 2 tablespoons |
| Salt | ½ teaspoon |
| Water | As needed |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Mutton, minced | 250 grams |
| Onion, finely chopped | 1 |
| Garlic, finely chopped | 2 cloves |
| Ginger, finely chopped | ½ inch |
| Green Chillies, finely chopped | 2 |
| Mint Leaves (Pudina), finely chopped | 6 |
| Coriander (Dhania) Leaves, finely chopped | 2 tablespoons |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | As required |
| Oil | For deep frying |
| Water | 3 tablespoons |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Serves: 4-6
Instructions
Preparing the Dough:
- Begin by sifting the all-purpose flour (maida) into a large mixing bowl.
- Add the chilled butter cubes and a pinch of salt to the flour.
- Gently rub the butter into the flour using your hands, until it resembles coarse crumbs.
- Gradually add small amounts of water and knead the mixture to form a firm dough.
- Once the dough is ready, cover it with a cling film or damp cloth and refrigerate it while you prepare the filling.
Preparing the Filling:
- Heat a little oil in a preheated pan. Once the oil is hot, add the finely chopped onions, green chillies, ginger, and garlic. Sauté the ingredients until the onions turn golden brown and fragrant.
- Add the minced mutton to the pan and stir well. Season the mixture with turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Stir the mutton and spices until they are well combined.
- Add about 3 tablespoons of water to the mutton mixture and cover the pan with a lid. Allow the mutton to cook thoroughly.
- Once the mutton is cooked, uncover the pan and sauté on high heat until any remaining moisture evaporates, leaving behind a dry mixture. Set the filling aside and allow it to cool completely.
Assembling the Samosas:
- Pinch off a large ball of dough and roll it out as thinly as possible on a lightly floured surface.
- Cut the rolled dough into strips measuring about 1.5 inches by 4 inches.
- Take a teaspoon of the cooled mutton filling and place it at one end of each dough strip.
- Carefully fold the dough over the filling, starting from one end and folding it into a triangular shape. Continue folding the dough over the filling until you reach the other end.
- Seal the open edge of the samosa by lightly moistening the folds with a little water.
- Repeat this process with the remaining dough and filling to make the rest of the samosas.
Deep-Frying the Samosas:
- Heat oil in a deep-frying pan (kadai or wok). To check if the oil is at the right temperature, drop a small pinch of dough into the oil. If it rises to the surface immediately, the oil is hot and ready.
- Carefully drop 1-2 samosas into the hot oil at a time, making sure not to overcrowd the pan. Deep fry them on medium to low flame until they turn crisp and golden brown, about 4-6 minutes.
- Remove the samosas from the oil and place them on a kitchen towel to absorb any excess oil.
Serving:
Serve the Mutton Keema Samosas hot, paired with fresh Dhaniya Pudina Chutney (Coriander Mint Chutney) for a delightful snacking experience. These crispy delights make the perfect appetizer for any meal, especially during Iftar when paired with traditional dishes like Mutton Dum Biryani, Dum Ka Murgh (Lagan Ka Murgh), Tomato Onion Cucumber Raita, and the rich, indulgent Sheer Khurma.
Enjoy the crispy, spiced goodness of these Mutton Keema Samosas as part of your next meal or celebration!
Pro Tips for Perfect Samosas:
- For crispier dough: Ensure your dough is not too soft. The butter in the dough should remain chilled before kneading.
- For a flavorful filling: Allow the cooked mutton filling to cool down completely before filling the dough to avoid soggy samosas.
- Frying tips: Fry the samosas in medium-low heat for an even crisp texture. Frying at a high temperature will result in burnt samosas on the outside while the inside remains uncooked.
Enjoy these flavorful Mutton Keema Samosas with your loved ones, making them a memorable snack during any festive occasion!
