Mutton Keema Samosa Recipe (Mangsher Singara)
Welcome to a delightful culinary journey where we transform simple ingredients into a mouthwatering appetizer that is perfect for any occasion. This Mutton Keema Samosa, also known as Mangsher Singara, combines the richness of minced mutton with fragrant spices, all encased in a crisp, golden pastry that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (minced) | 250 grams |
| Onion (finely chopped) | 1 |
| Garlic (finely chopped) | 2 cloves |
| Ginger (finely chopped) | 1/2 inch |
| Green Chillies (finely chopped) | 2 |
| Mint Leaves (Pudina, finely chopped) | 6 |
| Coriander Leaves (Dhania, finely chopped) | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil (for deep frying) | As required |
| All Purpose Flour (Maida) | 1 cup |
| Butter (chilled) | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Water | To knead |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~250 |
| Protein | ~12g |
| Carbohydrates | ~20g |
| Fat | ~14g |
| Fiber | ~1g |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 6
Instructions
-
Make the Dough:
- Start by sifting the all-purpose flour into a mixing bowl. Add the chilled butter cubes and half a teaspoon of salt. Using your fingers, gently combine the mixture until it resembles coarse crumbs.
- Gradually incorporate water into the mixture to form a firm, pliable dough. Once your dough is ready, cover it with cling wrap and refrigerate while you prepare the filling.
-
-
Prepare the Filling:
- In a preheated pan, add a drizzle of sunflower oil. Once the oil is hot, add the chopped onions, green chillies, ginger, and garlic. Sauté until the onions turn translucent and fragrant.
- Next, add the minced mutton along with all the spice powders: Kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder, garam masala, and salt. Mix well to ensure the meat is evenly coated with the spices.
- Pour in about three tablespoons of water, cover the pan, and let it cook until the mutton is fully cooked and tender.
- Once the mutton is cooked, uncover the pan and sauté over high heat to evaporate any excess moisture. Turn off the heat and allow the filling to cool completely.
-
Shape the Samosas:
- Pinch off a large ball of the prepared dough and roll it out as thinly as possible on a lightly floured surface. Cut the rolled dough into strips approximately 1.5 inches wide and 4 inches long.
- Take a teaspoon of the cooled filling and place it at one end of the dough strip. Fold the strip inwards to create a triangular shape. Continue folding over the filling from one end to the other, sealing the edges with a little water to ensure they stay closed.
-
Fry the Samosas:
- Heat sunflower oil in a kadai or wok over medium heat. To check if the oil is ready, drop a small piece of dough into the oil; if it rises immediately, the oil is hot enough.
- Carefully slide in 1-2 samosas at a time, frying them until they turn crisp and golden brown, adjusting the heat as necessary to avoid burning.
- Once fried, transfer the samosas to a plate lined with kitchen towels to absorb any excess oil.
-
Serve:
- Serve the Mutton Keema Samosas hot, accompanied by Dhaniya Pudina Chutney as a delicious appetizer. These samosas pair wonderfully with an Iftar meal of Mutton Dum Biryani, Dum Ka Murgh, Tomato Onion Cucumber Raita, and Sheer Khurma for a truly delightful experience.
This recipe not only provides you with a taste of India but also creates a sense of togetherness and celebration at your table. Enjoy crafting these delectable morsels and share them with your loved ones!
