A classic Bengali snack featuring a flaky, crispy pastry filled with a savory and aromatic spiced minced mutton and potato mixture. Perfect with a cup of chai on a rainy day, this is a taste of Kolkata's street food culture.
Prep45 min
Cook30 min
Servings4
Serving size: 3 pieces
792cal
24gprotein
61gcarbs
50g
Ingredients
2 cup All-Purpose Flour (Also known as maida)
4 tbsp Ghee (Melted, for the dough)
1 tsp Nigella Seeds (Also known as kalo jeere)
1.75 tsp Salt (Divided: 0.75 tsp for dough, 1 tsp for filling)
0.5 cup Lukewarm Water (Adjust as needed for a stiff dough)
250 g Minced Mutton (Also known as keema)
1 medium Potato (Peeled and diced into very small 1/4-inch cubes)
A warm, aromatic Indian tea brewed with a blend of fragrant spices, milk, and sugar. This comforting beverage is a daily ritual in many Indian households, perfect for a rainy day or a morning pick-me-up.
Crispy Mangsher Singara with aromatic Cha – an energy-giving comfort food, perfect for a quick bite!
This bengali dish is perfect for breakfast. With 893.02 calories and 28.810000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
Ginger Garlic Paste
2 item Green Chilli (Finely chopped, adjust to taste)
3 tbsp Mustard Oil (For an authentic Bengali flavor)
0.5 tsp Turmeric Powder
0.75 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Sugar (Balances the flavors)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, nigella seeds, and 0.75 tsp of salt.
Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a flaky crust.
Gradually add lukewarm water, a little at a time, and knead to form a stiff, firm dough. Do not over-knead or make the dough soft.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Cook the Mutton Filling
Heat mustard oil in a pan or kadai over medium heat. Once hot, add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and chopped green chillies. Sauté for another minute until the raw aroma disappears.
Add the minced mutton. Use a spatula to break up any lumps and cook for 5-7 minutes until the mutton loses its pink color.
Stir in the turmeric powder, red chilli powder, cumin powder, coriander powder, 1 tsp of salt, and sugar. Mix well and cook the spices for 2 minutes.
Add the diced potatoes and 1/4 cup of water. Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the mutton is fully cooked and the potatoes are tender. The final mixture should be dry.
Sprinkle the garam masala, give it a final mix, and turn off the heat. Transfer the filling to a plate and allow it to cool down completely.
3
Shape the Singaras
After the dough has rested, knead it lightly for a minute. Divide it into 6 equal-sized balls.
Take one ball and roll it out on a flat surface into a thin oval shape, approximately 6 inches long and 4 inches wide.
Cut the oval in half crosswise, creating two semi-circles.
Take one semi-circle and form a cone by bringing the straight edges together. Dab a little water along one edge to seal it securely.
Hold the cone in your hand and fill it with about 1.5 tablespoons of the cooled mutton mixture. Do not overstuff.
Lightly moisten the open edges of the cone with water. Pinch and press the edges firmly to seal the singara completely, ensuring there are no gaps.
4
Fry the Singaras
Heat vegetable oil for deep frying in a deep pan or kadai over low to medium-low heat. To test the temperature, drop a tiny piece of dough; it should sizzle gently and rise to the surface slowly.
Carefully slide 3-4 singaras into the oil, ensuring not to overcrowd the pan.
Fry on low heat for 12-15 minutes, turning them occasionally, until they are evenly golden brown and crisp on all sides. Patience is key for a perfect crust.
Once fried to a perfect golden hue, use a slotted spoon to remove the singaras from the oil and place them on a wire rack or paper towels to drain excess oil.
Serve the Mangsher Singaras hot with your favorite chutney, kasundi (Bengali mustard sauce), or tomato ketchup.
101cal
5gprotein
12gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a richer, creamier chai)
4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best)
2 tsp Sugar (Adjust to your preferred sweetness)
1 inch Ginger (Freshly grated or crushed)
4 pc Green Cardamom Pods (Lightly crushed to release flavor)
4 pc Cloves (Lightly crushed)
1 inch Cinnamon Stick
4 pc Black Peppercorns (Lightly crushed)
Instructions
1
Prepare the Spices
Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns to open them up.
Peel and grate the fresh ginger.
2
Infuse the Water
In a medium saucepan, combine 2 cups of water with the crushed spices, cinnamon stick, and grated ginger.
Bring the mixture to a rolling boil over medium-high heat.
Allow it to boil for 2-3 minutes. This step is crucial for extracting the maximum flavor from the spices.
3
Brew the Tea
Reduce the heat to medium and add the black tea leaves to the spiced water.
Let the tea simmer for 1-2 minutes, allowing it to develop a rich, dark color and strong flavor.
4
Add Milk and Sweetener
Pour in the whole milk and add the sugar, stirring gently until the sugar is fully dissolved.
Increase the heat to medium-high and bring the chai to a boil. Watch the pot closely at this stage, as milk can boil over very quickly.
5
Simmer and Serve
As soon as the chai comes to a boil, reduce the heat to low and let it simmer gently for another 2 minutes. This allows all the flavors to meld together perfectly.
Turn off the heat. Carefully strain the chai through a fine-mesh sieve directly into serving cups.
Serve immediately and enjoy the aromatic experience.