Mangsher Singara

Name: Mangsher Singara
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 300 g mutton (boneless, finely minced or very finely chopped); 2 cup all-purpose flour (for the pastry); 2 tbsp ghee (for moyan in the dough); 2 tbsp oil (for cooking the filling); 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 pcs potato (medium, peeled and cut into very small cubes); 0.25 cup peas; 0.5 tsp cumin seeds; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper (freshly ground); 0.5 tsp salt (for the filling); 0.5 tsp sugar (for balancing the filling); 0.5 cup water (for kneading a stiff dough)

RATING

4.5/5(87)

TASTE SCORE

9/10

A Bengali tea-time favorite with a crisp, flaky shell and a warmly spiced mutton filling. The meat is cooked down until dry and savory, then tucked into pastry and fried until deeply golden.

PREP

35m

COOK

55m

SERVES

1 PIECE

317 cal

SERVINGS

METHOD · 9 STEPS

boil · ~12 min
Boil the potato and peas.
Cook the potato and peas until just tender. Drain well, keep the potato in very small cubes, and set aside so the filling stays dry.
knead · ~7 min
Make the singara dough.
Mix all-purpose flour, ghee, and the pinch of salt until the flour looks crumbly. Add water little by little and knead into a firm, smooth dough.
TIPA stiff dough gives the shell its flaky texture and helps the singara hold shape while frying.
rest · ~20 min
Cover and rest the dough.
saute · ~25 min
Cook the spiced mutton filling.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until lightly golden, about 6 minutes.
4.Add ginger, garlic, and green chili, then cook until fragrant, about 1 minute.
5.Add mutton, coriander powder, cumin powder, turmeric powder, red chili powder, black pepper, 0.5 tsp salt, and sugar. Cook, breaking up the meat, until it changes color and starts drying out.
6.Add a splash of water if needed, cover, and cook until the mutton is tender and the moisture has almost fully evaporated.
7.Add potato, peas, and garam masala, then mix well and cook 2 more minutes until the filling is dry.
TIPThe filling must be quite dry. Wet filling softens the shell and can make the singara burst in oil.
rest · ~15 min
Cool the filling completely.
prep · ~15 min
Divide and roll the dough.
1.Divide the dough into 8 equal balls.
2.Roll each ball into a thin oval or circle.
3.Cut each rolled piece into 2 halves if large, or keep whole and shape one singara from each piece depending on size.
assemble · ~15 min
Shape and fill the singara.
1.Take one rolled piece and form a cone with the dough.
2.Brush the edge with a little water to seal the cone.
3.Fill with a spoonful of the cooled mutton mixture.
4.Press and seal the open edge firmly to make a triangular singara.
5.Repeat with the remaining dough and filling.
TIPSeal the edges tightly so the filling stays inside and oil does not seep in while frying.
fry · ~15 min
Fry the singara until crisp and golden.
1.Heat oil for frying over low-medium heat.
2.Slide in a few singara at a time without crowding the pan.
3.Fry slowly, turning now and then, until the shell is evenly golden and crisp.
4.Lift out and drain before frying the next batch.
TIPStart in moderately warm oil, not very hot oil, so the pastry cooks through and becomes flaky instead of blistering too fast.
serve
Serve the Mangsher Singara hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the mutton filling until almost crumbly-dry; any steam or gravy left will soften the shell and may split the singara in oil.
2
Resting the stiff dough is important here, because it relaxes the gluten enough to roll thin without losing the flaky bite.
3
Cool the filling completely before shaping, or the warm filling will make the dough sticky and harder to seal.
4
Keep the potato cubes very small so they distribute evenly with the minced mutton and do not tear the pastry while folding.
5
Fry on low-medium heat from the start; rushing in hot oil browns the outside before the shell turns properly crisp and layered.
6
If sealing feels difficult, lightly press out any trapped air in the cone before closing so the singara holds its triangular shape better.
7
You can shape the singara ahead and refrigerate briefly before frying; chilled pastry often holds the seams more securely.