Saturday, April 13, 2013

Mangsher Singara or Bengali Mutton Keema Samosa

oMangsher Singara

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.

Mutton Keema Samosa

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.

Mangsher Singara

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

Mutton Patties

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 1/3rd of 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.


Fry samosa till golden brown. Once done remove from oil with slotted spoon and place them on paper towel to absorb the excess oil.


Serve hot with Coriander Dip or Chili Garlic Dip. This is the ideal tea time snack.

Mangsher Singara

2 comments:

  1. Wow! Awesom pics... God... So yummy that anyone viewin it will have tongue watering :)

    ReplyDelete

Blogging tips