Mangsher Singara
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.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the all-purpose flour, nigella seeds, and 0.75 tsp of salt.
- c.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.
- d.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.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Mutton Filling
- b.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.
- c.Add the ginger-garlic paste and chopped green chillies. Sauté for another minute until the raw aroma disappears.
- d.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.
- e.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.
- f.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.
- g.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
Step 3
- a.Shape the Singaras
- b.After the dough has rested, knead it lightly for a minute. Divide it into 6 equal-sized balls.
- c.Take one ball and roll it out on a flat surface into a thin oval shape, approximately 6 inches long and 4 inches wide.
- d.Cut the oval in half crosswise, creating two semi-circles.
- e.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.
- f.Hold the cone in your hand and fill it with about 1.5 tablespoons of the cooled mutton mixture. Do not overstuff.
- g.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
Step 4
- a.Fry the Singaras
- b.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.
- c.Carefully slide 3-4 singaras into the oil, ensuring not to overcrowd the pan.
- d.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.
- e.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.
- f.Serve the Mangsher Singaras hot with your favorite chutney, kasundi (Bengali mustard sauce), or tomato ketchup.
What to keep in mind.
5 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 excess oil during frying and result in a soft, greasy crust.
- 2Ensure the filling is completely cool before stuffing. A warm filling will create steam, making the pastry soggy and prone to breaking.
- 3Frying on low heat is the secret to a perfect, flaky singara that stays crisp for hours. High heat will cook the outside too quickly, leaving the inside doughy.
- 4Do not over-knead the dough after adding water. Over-kneading develops gluten, which will make the crust tough instead of flaky.
- 5Seal the edges of the singara very well to prevent the filling from spilling out into the oil, which can be messy and dangerous.
Adapt it for your goals.
Vegetarian
Replace the minced mutton with a mixture of finely chopped cauliflower (phulkopi), green peas, and potatoes for a classic 'Phulkopir Singara'.
ChickenChicken
Substitute the minced mutton with minced chicken. The cooking time for the filling might be slightly shorter.
HealthierHealthier
For a lower-fat version, brush the assembled singaras with a little oil and bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and crisp. The texture will be different from the fried version but still delicious.
SpicierSpicier
Increase the amount of green chillies or add 1/4 teaspoon of black pepper powder to the filling for an extra kick.
Why this is on our healthy list.
Source of Protein
Mutton is an excellent source of high-quality protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
The minced mutton provides a good amount of heme iron, a form of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Energy Provider
The combination of carbohydrates from the flour and potatoes, along with fats from the ghee and oil, provides a significant and quick source of energy.
Beneficial Spices
Spices used in the filling, such as turmeric, cumin, and coriander, are known for their anti-inflammatory and digestive properties, adding more than just flavor to the dish.
Frequently asked questions
A single homemade Mangsher Singara contains approximately 250-280 calories, depending on its size and the amount of oil absorbed during frying.