Mangsher Singara / Mutton Samosa / Samosa with minced Meat
Mangsher
Singara or Mutton Samosa is a luxury treat. Unlike the Sinagar that comes with
a filling of potatoes or cauliflower, mutton keema samosa is not that available
in the local fritter shops...rather you will find them in the menus of the
small joints like Anadi Cabin, Golbari, Mitra Cafe, Basanta Cabin in Kolkata.
The crust is crisp and the filling is spicy and dubiously tasty. These Keema
Samosas are more like minced meat hand pies but more Indian in spices and
taste. And even the crust is made with more oil than the regular dough to make
them more short and crisp...which we Bengali’s call “khasta”, and the process
of crumbling the flour with oil is known as “moyan”. The more “moyan” you give
the crunchier and short your dough will become. And it’s mandatory to knead the
dough with warm water.
If
you are in India then my suggestion would be to get them from those small
joints...but if you are banished from India like me...then you can simply
follow my instructions to get those small meaty pockets in your home. The
process is a little bit lengthy but they are so damn worth it. If you want to go veg then you can follow my sinagara recipe here with a potato and cauliflower filling.Take my advice
and make a big batch then start a good movie and enjoy those samosas with a hot
cuppa chai!!! For old time’s sake!!!
Heat oil and add the cumin seeds, green cardamoms, cloves and cinnamon stick. |
As the whole spices start to sizzle add the chopped onions to them. |
When the onions become golden brown add the ginger - garlic paste. Saute them for a minute more. |
Add the chopped green chillies. |
Add the miced meat. |
Sprinkle some salt, turmeric powder and red chilli powder and cook the keema for 4-5 minutes or until they become brown in colour and the oil starts to separate at the edges. |
Add the green peas and cook them until they become tender. |
Add the garam masala powder, chopped coriander leaves and chopped mint leaves. |
Mix them well and switch off the flame. |
In a seperate pan heat oil and add the boiled potatoes. Fry them until they form a big lump and add the turmeric powder and red chilli powder. |
Add the dry roasted and ground cumin seeds and coriander seeds. |
Add the cooked minced meat. |
Transfer the entire mixture to a seperate bowl. |
In a large bowl take the flour, salt and oil. Gently mix the oil with the flour to create a crumb like texture. |
Mangsher
Singara / Keema Samosa / Samosa with Minced Mutton
Makes
15- 18 medium sinagara / samosa
Ingredients:
For
the Filling:
250gm
minced mutton / lamb
1
small onion – finely chopped
3
cloves of garlic – paste
½
inch ginger – paste
1
medium potato – peeled and boiled
3-4
green chillies – finely chopped
A
handful of green peas
A
handful of fresh coriander leaves – finely chopped
A
handful of fresh mint leaves – finely chopped
1
tsp turmeric powder
1
tsp red chilli powder
1
tsp dry roasted and ground cumin powder
1
tsp dry roasted and ground coriander powder
½
tsp garam masala powder
1
tsp whole cumin seeds
2 green cardamoms
One small cinnamon stick
2-3 cloves
Salt
1
tbsp oil
For
the Dough:
2
and ½ cups of all purpose flour
2-3
tbsp oil
A
pinch of salt
Warm
water to make the dough
Oil
to deep fry
Method:
Make
the filling:
Heat
the oil in a kadai and add the cumin seeds to them.
As
they start to sizzle add the chopped onions and sprinkle some salt.
Saute
the onions until lightly golden brown and then add the ginger – garlic paste to
them.
Saute
for another minute or so to cook the ginger and garlic and then add the chopped
green chillies and the minced meat.
Sprinkle
some more salt and cook the minced meat for 3-4 minutes on medium flame or
until they are browned and all the moisture has evaporated.
Add
the turmeric powder, red chilli powder and mix well.
Add
the green peas and cook until they become tender.
Finally
when the mixture starts to separate oil add the chopped coriander leaves, mint
leaves and garam masala powder.
Mix
them well and switch off the flame.
You
can stop here. I wanted to filling to be more filling so I added potatoes.
Heat
a little oil in another pan and add a little turmeric powder and red chilli
powder.
Break
the potatoes with the back of the spoon and cook them until the potatoes are no
longer sticking to the sides of the pan.
Now
add the cooked minced meat to them and mix them well. When they are nicely incorporated
add the dry roasted and ground cumin and coriander powder.
Taste
and adjust the seasonings.
Switch
off the flame and transfer the filling to a separate bowl or container and keep
aside until the temperature is cool enough to handle.
Make
the Dough:
In
a bowl take the flour, salt and oil.
With
your finger gently mix the flour with the oil so that you get a crumbled
texture. To know that if the flour is ready take a little of the flour in your
palm and press it gently by closing them inside your palm. Open your palm and
see if the flour has retained the shape from that pressing. If it holds the
shape then it’s ready.
Slowly
add a little water and start to make the dough. Add water until all the flour
has come together.
Knead
the dough until you have a smooth ball shaped dough. You will know the dough is
perfect if the dough does not stick to your fingers and the bowl itself and
there is no flour left sticking inside the bowl.
Make
medium sized 15-18 balls and keep them covered with a wet cloth.
Take
one ball and roll it into a medium sized thick puri.
Place
1 and ½ tsp of the prepared meat filling and seal the edges. You can give the
samosas their traditional shape or you can make them like gujias or you can do
like me. I gave them square shaped and sealed the edges. Then I pressed the
edges with a fork to give a little design. I have made the veg samosa using the traditional shape. You can see them here.
Follow
this process until you are finished with all the balls.
Heat
enough oil to deep fry in a kadai to medium temperature and fry the samosas /
singaras in small batches. Maintain the medium temperature of the oil by
switching off the flame from time to time, otherwise the crust will not cook
from inside.
Once
done, take the samosas / singaras out of the kadai and place them on a kitchen
towel to soak off the excess oil.
Serve
hot with your preferred sauce.
Comments
Post a Comment