Mangsher Singara/ Keema Samosa

Course: Main Course                          

Cuisine: Bengali (Indian)

Preparation time: 10 minutes              

Cook time: 30 mins (filling)+30 mins (frying)

Servings: 12 pcs

Ingredients

For the filling

• 250 grams minced mutton/ beef/ lamb
• 1 potato peeled and cut in small cubes
• ½ cup of green peas
• 1 tablespoon of ginger paste
• 2 tablespoons of garlic paste
• ½ teaspoon of cumin Seeds
• ¼ teaspoon of asafoetida
• ½ teaspoon of turmeric Powder
• 1 teaspoon of red chili powder
• Salt to taste
• 1 tablespoon of vegetable oil
• 3-4 green chilies chopped
• 1 teaspoon of cumin seeds,
• 1 teaspoon of coriander seeds
• 1 inch cinnamon stick
• 3 cloves
• 4 green cardamoms

For the outer shell

• 2 cups of maida or refined flour
• ¼ cup of vegetable oil
• 1 teaspoon of salt
• Water for making the dough
• 2 cups of oil for frying

Directions

For the stuffing

1. Dry roast the cumin seeds, coriander seeds, cinnamon stick, cloves, green cardamoms and grind them to a fine powder.
2. Heat 1 tablespoon of oil in a kadai. Add the potatoes to the kadai, saute them till the edges turn golden brown. Strain them from the oil and keep them aside.
3. Temper the remaining oil with cumin seeds and asafoetida.
4. As the oil turns aromatic, add ginger garlic paste and saute them for a few seconds.
5. Add the keema to the kadai and saute again for 1 minute.
6. Add turmeric powder, red chili powder, salt and continue cooking covered on medium flame. Add water if necessary.
7. After about 10 minutes, add the potatoes to the kadai and continue cooking covered on medium flame.
8. Cook till all the meat is cooked properly and the potato pieces have started falling off. Alternatively, you can use your spatula to break the potato cubes.
9. Add green peas and continue cooking. (I have used frozen peas and therefore I am adding towards the end since they remain blanched. If you are adding fresh peas, you need to add them earlier)
10. once all of the water has evaporated, add the ground spices from step 1 and mix well.
11. Turn off the flame and let it cool.

For the outer shell

1. In a bowl take flour and salt and mix well. Add oil and rub with your finger tips to get crumbly texture.
2. Add water slowly and knead it to make a firm dough.
3. Once the dough is ready, smear few drops of oil to coat the dough and let the dough rest for 30 minutes.
4. Divide the dough into 6 equal balls.
5. Take one ball and roll it into a circle. Cut the circle in the middle with a knife into two parts.
6. Apply water on the edges. Join the straight edges to make a cone.
7. Fill the cone with fillings now close the open end using water. Prepare all the singaras similarly and keep aside. (Take care not to over stuff the singaras)

Frying singara

1. Heat 2 cups oil in a pan or kadai.
2. Gently drop the singaras according to the size of your pan. Do not overcrowd the pan.
3. Fry them on low flame until they are golden brown evenly on all the sides.
4. Strain them out from oil and enjoy them hot with ketchup, chutney or kasundi. Do not forget to make yourself a cup of tea.