Mutton Keema Samosa Recipe-Mangsher Singara
Mutton mince sauteed with onions,spice, mint and coriander gives an amazing taste and aroma when filled in a samosa. These make the perfect snacks during any rainy season or as appetizer for any Parties along with fresh dhaniya chutney.
Mutton Keema Samosa, also known as the Mangsher Singara in Bengali is the most popular evening snack made during Ramadan at Muslims homes as well as in snack corners too.
Samosa itself is the most loved street food in India, and when it's Keema Samosa, this famous snack just reaches to another level of deliciousness. Mutton keema is cooked along with onions and spices and os then filled inside a pastry which is later deep fried until golden and crunchy.
Serve Mutton Keema Samosa as a snack with Dhaniya Pudina Chutney as an appetizer along with a Iftar meal of Mutton Dum Biryani, Dum Ka Murgh (Lagan Ka Murgh) Recipe, Tomato Onion Cucumber Raita Recipe and Sheer Khurma .
If you like this recipe, you can also try other similar recipes such as
30 M
30 M
60 M
6 Servings
Ingredients
- 250 grams Mutton , minced
- 1 Onion , finely chopped
- 2 cloves Garlic , finely chopped
- 1/2 inch Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 6 Mint Leaves (Pudina) , finely chopped
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoons Coriander (Dhania) Powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin powder (Jeera)
- Salt , as required
- Oil , for deep frying For the dough
- 1 cup All Purpose Flour (Maida)
- 2 tablespoons Butter (Salted) , chilled
- 1/2 teaspoon Salt
- Water , to knead
How to make Mutton Keema Samosa Recipe-Mangsher Singara
To begin making the Mutton Keema Samosa recipe, sift flour in a mixing bowl and add chilled butter cubes and salt to taste.
Combine gently with hand until the flour resembles a coarse crumbs
Gradually start adding water to make a firm dough.
Cover it with a cling wrap and refrigerate till you prepare the filling.
The next step is to make the filling.
Into a preheated pan add oil. Once the oil is hot add the chopped onions, green chillies, ginger, garlic and saute till the onions are cooked. Now add the minced mutton and all the spice powders like the red chilli powder, coriander powder, chili powder, turmeric powder, cumin powder, garam masala and salt to taste.
Saute and add about 3 tablespoon of water. Cover and cook till mutton is cooked. Once done open the lids and saute on high heat till all the water in the minced mutton mixture is evaporated. Turn off the heat and allow the filling to cool.
To make Keema Samosa prepare the samosas.
Pinch a large ball from the dough and roll out as thin as possible on a dusted floor.
Cut the rolled dough into long 1.5 inch x 4 inch strips.
Take a teaspoon of filling and place it an one end of the strip and fold inwards in triangular shape.
Keep folding from one end to the other and seal the last edge by applying little water on the folds.
Similarly make more samosas with rest of the dough and filling.
Once done heat oil in a kadai or wok.
Drop a pinch of dough to check whether the oil is hot or not. If the dough ball rises up immediately, the oil is ready.
Carefully slide 1-2 samosas in the oil and deep fry them in medium to low flame till crisp and golden.
Transfer them on a kitchen towel to absorb excess oil and serve hot.
Serve Mutton Keema Samosa as a snack with Dhaniya Pudina Chutney as an appetizer along with a Iftar meal of Mutton Dum Biryani, Dum Ka Murgh (Lagan Ka Murgh) Recipe, Tomato Onion Cucumber Raita Recipe and Sheer Khurma .
