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 the street version in my kitchen this time, and I’m happy to share this almost perfect recipe with you all. Try this, 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. Guilt free pleasure we call it. You can always deep fry the samosas if you don’t own an air fryer, choice is yours. They can be baked in the oven too, but baking timing may vary.   

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 (broken into pieces)
  • 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 frying pan or kadai (deep frying pan). Temper with bay leaf and dry red chillies. Add sliced onions, sauté on medium flame until light brown in color. Add ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder and turmeric powder. Mix and fry on medium flame until the masala starts leaving oil (1-2 minute max). Now add mutton keema, salt and green chillies. Mix well, cover and cook on low flame 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 mutton is thoroughly cooked, mix well. Keep cooking uncovered for 2-3 minutes more. Do all this on low flame. Your Keema filling for samosas is done now. Remove from 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 of making Samosas

Make balls out of the dough (Confused about 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 are begin to rolling. 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 spilt 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) on medium flame, until golden. Drain on 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 180C 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 13 minutes or until golden in color.

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
Serves 6
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Prep Time
1 min
Cook Time
15 min
Prep Time
1 min
Cook Time
15 min
Ingredients
  1. Mutton keema- 250g
  2. Boiled potatoes- 2 (medium sized)
  3. Onions medium sized - 2 (thinly sliced)
  4. Ginger paste- 1 tsp
  5. Garlic paste- 1 tsp
  6. Chopped green chillies- 1 tsp
  7. Cumin powder- 1 tsp
  8. Coriander powder- 1 tsp
  9. Turmeric powder- ½ tsp
  10. Kashmiri mirch powder/Red chilli powder- ½ tsp
  11. Sugar- ½ tsp
  12. Salt to taste
  13. Bay leaf- 1
  14. Dry red chillies- 2 (broken into pieces)
  15. 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.)
  16. Mustard oil- ¼ cup
  17. Garam masala powder- ¼ tsp
  18. Peas- 1 handful
  19. Vegetable oil for deep frying, if you’re not using an Air fryer
  20. For samosa dough
  21. All-purpose flour/Maida- 1¾ cups
  22. Vegetable oil- 4 tbsp
  23. Salt- ¼ tsp
  24. Water as required
Instructions
  1. Making the Keema filling
  2. Cut boiled potatoes into small cubes. Keep aside.
  3. Heat mustard oil in a frying pan or kadai (deep frying pan). Temper with bay leaf and dry red chillies. Add sliced onions, sauté on medium flame until light brown in color. Add ginger-garlic paste, cumin powder, coriander powder, kashmiri mirch powder and turmeric powder. Mix and fry on medium flame until the masala starts leaving oil (1-2 minute max). Now add mutton keema, salt and green chillies. Mix well, cover and cook on low flame 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 mutton is thoroughly cooked, mix well. Keep cooking uncovered for 2-3 minutes more. Do all this on low flame. Your Keema filling for samosas is done now. Remove from heat, keep aside. Discard the bay leaf before using the keema filling for samosas.
  4. Making the samosa dough and samosas
  5. 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.
  6. Make balls out of the dough (Confused about 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 are begin to rolling. 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 spilt from inside into the hot oil, and that can be quite messy.
  7. Heat 1½ cups vegetable oil in a deep frying pan/kadai. Fry the samosas (not more than 4 at a time) on medium flame, until golden. Drain on paper napkin. Serve immediately with some chutney or ketchup.
  8. Air fryer method
  9. If you’re using an air fryer brush all the samosas with vegetable oil before putting them into the air fryer basket.
  10. Brush the bottom of air fryer basket with oil. Preheat air fryer to 180C for 5 minutes. Arrange the samosas into the basket. Bake for 13 minutes or until golden in color.
  11. 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!
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Mutton Samosa/Mangshor Singara
Mutton Samosa/Mangshor Singara
Mutton Samosa/Mangshor Singara
Mutton Samosa/Mangshor Singara
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2 Comments

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

     

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