Mutton Samosa/Mangshor Singara- Kolkata street style

Mangshor Singara is one of the loved and popular street food of Kolkata. Nevertheless, to say, they taste amazing and a treat for non-vegetarian people. I tried making the street version of Mutton Samosa in my kitchen this time, and I’m happy to share the almost perfect recipe with you all. Do try, and you won’t be able to stop at one! 🙂

I’ve made them using my Air fryer and got perfectly golden, crisp samosas; with less oil which is more than awesome. The guilt-free pleasure we call it. You can always deep fry the samosas if you don’t own an air fryer, the choice is yours. They can be baked in the oven too but baking timing may vary in comparison to the Air fryer.

Mutton Samosa/Mangshor Singara
Mutton Samosa/Mangshor Singara

Mutton Samosa/Mangshor Singara

Yield: 12 samosas

Ingredients

  • Mutton keema- 250g
  • Boiled potatoes- 2 (medium sized)
  • Onions medium sized – 2 (thinly sliced)
  • Ginger paste- 1 tsp
  • Garlic paste- 1 tsp
  • Chopped green chillies- 1 tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- ½ tsp
  • Kashmiri mirch powder/Red chilli powder- ½ tsp
  • Sugar- ½ tsp
  • Salt to taste
  • Bay leaf- 1
  • Dry red chillies- 2 (break into halves)
  • Roasted Cumin seeds powder- 1 tsp (Dry fry the cumin seeds on medium flame, until a bit darker in color. Be careful, don’t let them burn. Grind until fine using a mixer/grinder.)
  • Mustard oil- ¼ cup
  • Garam masala powder- ¼ tsp
  • Peas- 1 handful
  • Vegetable oil for deep frying, if you’re not using an Air fryer

For samosa dough

  • All-purpose flour/Maida- 1¾ cups
  • Vegetable oil- 4 tbsp
  • Salt- ¼ tsp
  • Water as required

Method

Making the Keema filling

Ingredients for Keema Filling
Ingredients for Keema Filling

Cut boiled potatoes into small cubes, keep aside.

Heat mustard oil in a deep frying pan/kadai (deep frying pan), temper with bay leaf and dry red chillies. Add sliced onions, sauté over medium heat until light brown in colour. Add ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder and turmeric powder. Mix and fry over medium heat until the masala starts leaving the oil (1-2 minute max). Now add mutton keema, salt, and green chillies. Mix well, cover and cook over low heat for 4-5 minutes. Keep stirring in between. Now add ¼ cup water into this, mix and cook further. Add boiled potatoes and peas when mutton keema is half cooked. Mash the potatoes a bit with help of the spatula during the time of cooking. Add Garam masala powder, roasted cumin seeds powder and sugar when the mutton is thoroughly cooked, mix well. Keep cooking uncovered for 2-3 minutes more. Do all this over low heat. Your Keema filling for samosas is done now. Remove from the heat, keep aside.

Mixing and cooking the 'Keema Filling'
Mixing and cooking the ‘Keema Filling’

Discard the bay leaf before using the keema filling for samosas.

Making the samosa dough and samosas

In a bowl add maida, 4 tbsp vegetable oil, and salt. Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free firm dough forms.

Samosa dough and dough ball
Samosa dough and dough ball
Steps of making Samosas
Steps to making Samosas

Make balls out of the dough (Confused about the size of the dough ball? Check picture for reference). At the time of rolling apply few drops of oil on each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball. Start rolling evenly; make round shape like roti, keeping in mind that the thickness should be a bit more than our regular roti. With knife or pastry cutter cut the samosa pastry from the middle. Now take one half circled samosa pastry sheet, make a cone shape by joining the two edges. Stuff the keema filling inside. Apply little water on the open edges of samosa and seal. Make it sure that all the edges are sealed properly. Otherwise at the time of frying filling may spill from inside into the hot oil, and that can be quite messy.

Heat 1½ cups vegetable oil in a deep frying pan/kadai. Fry the samosas (not more than 4 at a time) over medium heat until golden. Drain on the paper napkin. Serve immediately with some chutney or ketchup.

Air fryer method

If you’re using an air fryer brush all the samosas with vegetable oil before putting them into the air fryer basket.

brush all the samosas with vegetable oil
Brush all the samosas with vegetable oil

Brush the bottom of air fryer basket with oil. Preheat air fryer to 180 degrees C for 5 minutes.

Brush the bottom of air fryer basket with oil
Brush the bottom of air fryer basket with oil

Arrange the samosas into the basket. Bake for 15 minutes or until golden in colour, and they should feel crisp outside when touched.

Arrange the samosas into the basket
Arrange the samosas into the basket

Your delicious Mutton Samosa is ready to devour. Serve immediately with some chutney or ketchup. And don’t forget to pair this with steaming hot Chai. Enjoy!

Mutton Samosa/Mangshor Singara

Mutton Samosa is one of the loved and popular street food of Kolkata. Try this recipe to make perfect street style Samosa at home.

Cuisine Indian
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 6

Ingredients

  • 250 grams Mutton keema
  • 2 Boiled potatoes (medium sized)
  • 2 Onions (medium sized) thinly sliced
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Green chillies chopped
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Kashmiri mirch powder/Red chilli powder
  • 1/2 tsp Sugar
  • Salt
  • 1 Bay leaf
  • 2 Whole dry red chillies (broken into halves)
  • 1 tsp Roasted Cumin seeds powder (Dry fry the cumin seeds on medium flame, until a bit darker in color. Be careful, don’t let them burn. Grind until fine using a food processor.)
  • ¼ cup Mustard oil
  • ¼ tsp Garam masala powder
  • ¼ cup Peas
  • Vegetable oil (for deep frying, if you’re not using an Air fryer)

For samosa dough

  • 1¾ cups cups All-purpose flour/Maida
  • 4 tbsp Vegetable oil
  • ¼ tsp Salt
  • Water as required

Instructions

Making the Keema filling

  1. Cut boiled potatoes into small cubes. Keep aside.

  2. Heat mustard oil in a deep frying pan/kadai, temper with bay leaf and dry red chillies.

  3. Add sliced onions, sauté over medium heat until light brown in colour.

  4. Add ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder and turmeric powder. Mix and fry over medium heat until the masala starts leaving the oil (1-2 minutes approx.).

  5. Now add mutton keema, salt, and green chillies. Mix well, cover and cook over low heat for 4-5 minutes. Keep stirring in between. Now add ¼ cup water into this, mix and cook further. Add boiled potatoes and peas when mutton keema is half cooked. Mash the potatoes a bit with help of the spatula during the time of cooking. 

  6. Add Garam masala powder, roasted cumin seeds powder and sugar when the mutton is thoroughly cooked, mix well. Keep cooking uncovered for 2-3 minutes more. Do all this over low heat. Your Keema filling for samosas is done now. Remove from the heat, keep aside.

  7. Discard the bay leaf before using the keema filling for samosas.

Making the samosa dough and samosas

  1. In a bowl add maida, 4 tbsp vegetable oil, and salt. Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free firm dough forms.

  2. Make balls out of the dough (Confused about the size of the dough ball? Check picture for reference). At the time of rolling apply few drops of oil on each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball.

  3. Start rolling evenly; make round shape like roti, keeping in mind that the thickness should be a bit more than our regular roti. With knife or pastry cutter cut the samosa pastry from the middle. Now take one half circled samosa pastry sheet, make a cone shape by joining the two edges.

  4. Stuff the keema filling inside. Apply little water on the open edges of samosa and seal. Make it sure that all the edges are sealed properly. Otherwise at the time of frying filling may spill from inside into the hot oil, and that can be quite messy.

  5. Heat 1½ cups vegetable oil in a deep frying pan/kadai. Fry the samosas (not more than 4 at a time) over medium heat until golden. Drain on the paper napkin. Serve immediately with some chutney or ketchup.

Air fryer method

  1. If you’re using an air fryer brush all the samosas with vegetable oil before putting them into the air fryer basket.

  2. Brush the bottom of air fryer basket with oil. Preheat air fryer to 180 degrees C for 5 minutes.

  3. Arrange the samosas into the basket. Bake for 15 minutes or until golden in colour, and they should feel crisp outside when touched.

  4. Your delicious Mutton Samosa is ready to devour. Serve immediately with some chutney or ketchup. And don’t forget to pair this with steaming hot Chai. Enjoy!

Mutton Samosa/Mangshor Singara
Mutton Samosa/Mangshor Singara
Mutton Samosa/Mangshor Singara
Mutton Samosa/Mangshor Singara
Rate
Share

2 Comments

  1. YUM! Love samosa and can eat every day with chai. Am tempted to buy an air fryer 😀

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*