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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)
Cook the Mutton Filling (20 mins)
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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.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 895.33 calories per serving with 22.7g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Shingaras (15 mins)
Fry the Shingaras (15 mins)
Replace mutton keema with chicken keema for a 'Murgir Shingara'. The cooking process for the filling remains the same.
For a vegetarian version, substitute the keema with finely chopped cauliflower ('Phulkopir Shingara') or a mix of green peas, carrots, and beans.
Add chopped cashews or raisins to the filling along with the peanuts for a richer texture and a hint of sweetness.
Increase the number of green chilies or add a pinch of black pepper powder to the filling for an extra kick.
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.
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.
The pastry and potatoes are rich in carbohydrates, which are the body's primary source of fuel, providing the energy needed for daily activities.
The recipe uses spices like turmeric, cumin, and ginger, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
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.
Bubbles on the crust are usually caused by two things: the dough being too soft or the frying oil being too hot. Ensure your dough is stiff and always fry the shingaras on low to medium-low heat.
Yes, you can bake them for a healthier option. Preheat your oven to 200°C (400°F). Brush the shingaras with a little oil or an egg wash and bake for 20-25 minutes, or until golden brown and crisp. The texture will be less flaky and more like a baked pastry.
Cooked shingaras can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to regain crispiness. You can also freeze uncooked, shaped shingaras on a tray and then transfer them to a freezer bag. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Mangsher Shingara is a deep-fried snack made with refined flour and red meat, making it high in calories and fat. It is best enjoyed as an occasional treat rather than a regular part of a healthy diet.
One serving of three Mangsher Shingaras contains approximately 450-550 calories, depending on the size and amount of oil absorbed during frying. This includes calories from the pastry, mutton filling, and frying oil.