Mutton singara recipe is one of the authentic bong snacks recipes. It is known as the keema samosa or the “mangsher singara” in Bengali. The dish goes well with the evening tea and lots of gossip with the old friends.
Ingredients:
FOR THE OUTER SKIN-
White flour – 250 gm.
Vegetable oil – 100 ml.
FOR THE STUFFING-
Mutton keema – 300 gm.
Finely chopped tomato – 2 pieces
Finely chopped onion – 2 pieces
Garlic paste – 1 teaspoon
Ginger paste – 1.5 teaspoon
Turmeric powder – one pinch
Coriander leaves chopped – 1 teaspoon
Garam masala paste – 0.5 teaspoon
Refined oil for deep fry
Salt – as per taste
Sugar – as per taste
Preparation and cooking method – mutton singara recipe:
FOR THE STUFFING-
Heat a frying pan on a medium flame. Once the pan is ready, pour some refined oil and let the oil heat a bit. After the oil is heated, add the chopped onion and saute it until it becomes transparent. Then add the chopped tomato, ginger paste, garlic paste. After the spices are mixed we with the onion and tomato add the mutton keema and continue to stir. Cook until the oil and spices are separated and the color of the mutton becomes reddish brown. Add sugar and salt as per the taste. Now add some garam masala paste and coriander leaves and keep it aside.
FOR THE OUTER SKIN-
In a bowl take some vegetable oil and beat up nicely so that it becomes smooth. Then add the white flour and mix the flour well with the oil so that when fried the outer skin becomes crunchy. Once the vegetable oil and flour are mixed up well, add some water and make a dough. From that dough make some dough balls and prepare round roti from the dough balls. Cut the rotis from the center to the edge of the round. From the half cut rotis, make cones and add some stuff into it which we have made earlier. After putting the stuff close the edges of the cones finely and they are ready for the deep fry.
Serve the keema samosa hot on a plate with some chutney or pickle and enjoy the taste.