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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
Prepare the Dough
Cook the Mutton Filling
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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.
This odia recipe takes 80 minutes to prepare and yields 4 servings. At 643.66 calories per serving with 23.85g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Singadas
Fry the Singadas
Serve
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.
Substitute mutton mince with an equal amount of chicken mince for a lighter 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.
Add a tablespoon of roasted and coarsely chopped cashews or peanuts to the filling for extra crunch and flavor.
Mutton mince is a rich source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
The recipe uses spices like turmeric, cumin, and coriander, which are known for their antioxidant and anti-inflammatory properties, contributing to overall wellness.
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.
Yes. You can fully fry them, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes to restore their crispiness. Avoid using a microwave as it will make them soggy.
Mansa Singada is a deep-fried snack made with refined flour and red meat, making it high in calories, fat, and carbohydrates. It is best enjoyed as an occasional indulgence rather than a regular part of a healthy diet. For a healthier alternative, you can try baking or air-frying them.
A typical serving of three Mansa Singadas contains approximately 450-550 calories, depending on the size and the amount of oil absorbed during frying. The filling contributes protein and nutrients, but the majority of the calories come from the pastry and the frying process.
Singada is the term used for samosa in Odisha, Bengal, and surrounding regions. While they are essentially the same dish, regional variations exist. Odia singadas often have a flakier crust and fillings might include local spices. The shape can also be a more distinct pyramid.
You can, but the texture will be different. Singadas made with atta will be denser and less flaky than those made with maida. For a good balance, you can try using a 50/50 mix of maida and atta.