Mansa Singada
Crispy, flaky pastry pockets filled with a savory, spiced mutton mince and potato mixture. This classic Odia snack is a perfect tea-time treat or appetizer, bursting with rich, aromatic flavors.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida, ajwain, and 1 tsp of salt.
- c.Add the ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
- d.Gradually add water, a little at a time, and knead to form a stiff, firm dough. Do not over-knead.
- 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 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 5-6 minutes until they turn soft and golden.
- c.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- d.Add the mutton mince. Cook for 8-10 minutes, breaking up any lumps with a spoon, until the mince changes color and all the moisture has evaporated.
- e.Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Mix well and cook the spices for 2-3 minutes.
- f.Add the diced boiled potatoes and mix gently to combine with the mince.
- g.Finish by stirring in the garam masala powder and chopped coriander leaves. Turn off the heat and transfer the filling to a plate to cool down completely.
- 3
Step 3
- a.Shape the Singadas
- b.Lightly knead the rested dough for a minute and divide it into 6 equal portions.
- c.Take one portion and roll it into a thin oval shape, about 6-7 inches long.
- d.Cut the oval in half crosswise, creating two semi-circles.
- e.Take one semi-circle and form a cone by folding the straight edge over itself, using a dab of water to seal the seam.
- f.Hold the cone in your hand and fill it with about 2 tablespoons of the cooled mutton mixture. Do not overfill.
- g.Apply a little water to the inner rim of the cone's opening. Pinch the edges together firmly to seal the singada completely.
- h.Repeat the process with the remaining dough and filling to create 12 singadas.
- 4
Step 4
- a.Fry the Singadas
- b.Heat oil for deep frying in a kadai or deep pan over low heat. The oil should be warm, not hot. To test, drop a tiny piece of dough; it should rise to the surface slowly.
- c.Carefully slide 3-4 singadas into the warm oil. Do not overcrowd the pan.
- d.Fry on low heat for 12-15 minutes, turning them occasionally. This slow frying process is key to a crispy, bubble-free crust.
- e.Once they are golden brown and crisp on all sides, increase the heat to medium-high for the last minute to get a perfect color.
- f.Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- 5
Step 5
- a.Serve
- b.Serve the hot and crispy Mansa Singadas with tangy tamarind chutney, mint-coriander chutney, 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 and well-rested. A soft dough will absorb too much oil and result in a soft crust.
- 2Low-heat frying is the secret to a perfect singada. Frying in hot oil will cause bubbles to form on the crust and it won't cook through evenly.
- 3Ensure the mutton filling is completely cool before stuffing. A warm filling will create steam and make the pastry soggy from the inside.
- 4Seal the edges of the singada very tightly to prevent the filling from spilling out into the oil during frying.
- 5Make sure the mutton mince is cooked until it's dry. Any excess moisture in the filling can cause the singadas to burst open while frying.
Adapt it for your goals.
Vegetarian
Replace the mutton mince with crumbled paneer, mashed potatoes with peas (aloo matar), or a mix of finely chopped vegetables like carrots, beans, and cauliflower.
Chicken FillingChicken Filling
Substitute mutton mince with an equal amount of chicken mince for a lighter version.
Healthier VersionHealthier Version
For a lower-fat option, brush the assembled singadas with a little oil and bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden and crisp. You can also use an air fryer.
Nutty AdditionNutty Addition
Add a tablespoon of roasted and coarsely chopped cashews or peanuts to the filling for extra crunch and flavor.
Why this is on our healthy list.
Source of Protein
Mutton mince is a rich source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
Red meat like mutton provides heme iron, a form of iron that is more easily absorbed by the body. Iron is crucial for forming hemoglobin, which carries oxygen in the blood, and helps prevent anemia.
Beneficial Spices
The recipe uses spices like turmeric, cumin, and coriander, which are known for their antioxidant and anti-inflammatory properties, contributing to overall wellness.
Frequently asked questions
The two most important factors are a stiff dough and frying on low heat. A soft dough absorbs more oil, and high heat causes the pastry to puff up and form bubbles. Be patient with the slow frying process for the best results.