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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
Prepare the Dough
Cook the Mutton Filling
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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.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 792.29 calories per serving with 23.96g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Singaras
Fry the Singaras
Replace the minced mutton with a mixture of finely chopped cauliflower (phulkopi), green peas, and potatoes for a classic 'Phulkopir Singara'.
Substitute the minced mutton with minced chicken. The cooking time for the filling might be slightly shorter.
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.
Increase the amount of green chillies or add 1/4 teaspoon of black pepper powder to the filling for an extra kick.
Mutton is an excellent source of high-quality protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
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.
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.
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.
A single homemade Mangsher Singara contains approximately 250-280 calories, depending on its size and the amount of oil absorbed during frying.
Mangsher Singara is a deep-fried snack made with refined flour, so it is considered an indulgent treat rather than a health food. It is high in calories and fats. However, it does provide protein and iron from the mutton. Enjoy it in moderation as part of a balanced diet.
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a more fibrous option. However, using 100% whole wheat flour will result in a denser, less flaky crust compared to the traditional version.
Store leftover singaras in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore their crispiness. Avoid reheating in a microwave, as it will make them soggy.
Absolutely! The mutton filling can be made a day in advance and stored in an airtight container in the refrigerator. This can save you a lot of time on the day you plan to make the singaras.
This usually happens for two reasons: the dough was too soft, or the oil was too hot. A stiff dough and slow frying on low heat are essential for achieving a perfectly crisp and flaky crust that lasts.