Mangsher Singara with Masala Cha

Instructions

1. 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. 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. 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. 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.