Mangsher Shingara
Crispy, flaky pastry filled with a savory, spiced mutton keema and potato mixture. This classic Bengali snack from Kolkata is the perfect accompaniment to your evening tea.
For 4 servings
Prepare the Dough (10 mins + 30 mins resting)
- In a large mixing bowl, combine the maida, kalonji seeds, and 0.5 tsp of salt.
- Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a fistful, it should hold its shape. This process, called 'moyan', is crucial for a flaky crust.
- Gradually add cold water, a little at a time, and knead to form a stiff and firm dough. Do not over-knead.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Cook the Mutton Filling (20 mins)
- Heat mustard oil in a pan or kadai over medium heat until it's slightly smoking. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- Add the ginger and garlic pastes. Sauté for another minute until the raw aroma disappears.
- Add the mutton keema. Cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema changes color from pink to brown.
- Stir in the turmeric, red chili, cumin, and coriander powders. Cook the spices for 1-2 minutes until fragrant.
- Add the diced potatoes, 1 tsp salt, sugar, and about 1/4 cup of water. Mix well, cover the pan, and cook on low heat for 10-12 minutes, or until the potatoes are tender and the keema is fully cooked. Ensure the final mixture is dry.
- Turn off the heat. Stir in the garam masala, chopped green chilies, and roasted peanuts. Transfer the filling to a plate and let it cool down completely.
Shape the Shingaras (15 mins)
- After resting, knead the dough for one minute. Divide it into 6 equal-sized balls.
- Take one ball and roll it into a thin oval, about 6-7 inches long and 4 inches wide.
- Cut the oval in half crosswise to get two semi-circles.
- Take one semi-circle and apply a little water along the straight edge. Form it into a cone by overlapping the wet edge over the dry one, pressing firmly to seal.
- Hold the cone in your palm and fill it with about 1.5 to 2 tablespoons of the cooled mutton filling. Do not overfill.
- Apply a little water to the inner rim of the cone's opening. Pinch the opening together to seal it tightly. You can create a small pleat on one side before sealing for the classic shingara shape.
- Repeat with the remaining dough and filling to make 12 shingaras.
Fry the Shingaras (15 mins)
- Heat vegetable oil for deep frying in a kadai over low to medium-low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise slowly with gentle bubbles.
- Carefully slide 3-4 shingaras into the oil, ensuring not to overcrowd the pan.
- Fry on low heat for 10-12 minutes, turning them occasionally, until they are evenly golden brown and crispy. Frying slowly is key to a perfect, non-bubbly crust.
- Once done, remove them with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will absorb too much oil and won't result in a crispy crust.
- 2Proper 'moyan' (rubbing fat into flour) is the secret to a flaky, layered pastry.
- 3Fry the shingaras on consistently low heat. High heat will cook the outside too quickly, creating bubbles and leaving the inside doughy.
- 4Ensure the filling is completely cool before stuffing. A warm filling will release steam and can tear the dough.
- 5Seal the edges of the shingara very well to prevent the filling from spilling out into the oil during frying.
- 6Dice the potatoes very small (about 1/4 inch) so they cook quickly and have a texture that complements the minced meat.
Adapt it for your goals.
Meat
Replace mutton keema with chicken keema for a 'Murgir Shingara'. The cooking process for the filling remains the same.
VegetarianVegetarian
For a vegetarian version, substitute the keema with finely chopped cauliflower ('Phulkopir Shingara') or a mix of green peas, carrots, and beans.
NutsNuts
Add chopped cashews or raisins to the filling along with the peanuts for a richer texture and a hint of sweetness.
Spice LevelSpice Level
Increase the number of green chilies or add a pinch of black pepper powder to the filling for an extra kick.
Why this is on our healthy list.
Source of High-Quality Protein
Mutton keema is an excellent source of complete protein, providing all the essential amino acids required for muscle building, tissue repair, and overall body function.
Rich in Iron
Red meat like mutton is a significant source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Provides Carbohydrate Energy
The pastry and potatoes are rich in carbohydrates, which are the body's primary source of fuel, providing the energy needed for daily activities.
Contains Beneficial Spices
The recipe uses spices like turmeric, cumin, and ginger, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
Frequently asked questions
While similar, a Bengali shingara is typically smaller, more triangular or pyramid-shaped, and has a flakier, more delicate crust than the North Indian samosa. The filling often includes cauliflower or peanuts and has a distinct, slightly sweeter flavor profile.
