Mangsher Singara (mutton samosa)

Mangsher Singara (mutton samosa)

Ingredients:

For stuffing:

• 250 gm mutton keema
• 4 tablespoon chopped onion 
• 2 tablespoon ginger paste
• 2 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seed powder
• 1 teaspoon garam masala powder
• Salt & sugar to taste
• 1/2 cup of mustard oil 
• 1/2 cup of water

Preparation:

1. Heat the oil in a pan, sauté the chopped onion.
2. Then add ginger-garlic paste, turmeric-chilli-cumin powder, salt 
   and sugar according to taste & fry the spices properly.
3. Add mutton keema and cook it well.
4. Sprinkle the garam masala powder and keep aside.
5. Stuffing is ready.

For samosa:

• 300 gm white flour
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• 2 cup of lukewarm water
• 500 gm vegetable oil (for deep frying)

Preparation:

1. Take white flour, oil, salt in a big bowl and make a tight & smooth dough.
2. Divided the dough in some balls.
3. Flat the dough balls and cut it in half.
4. Now form a hollow cone by attaching along the radius of the half circle.
5. Stuff the pre-cooked mutton keema in the cone and close the open portion with water.
6. Heat the oil in pan and deep fry the all samosa’s.
7. Keep it in a paper napkin to soak the excess oil.
8. Serve Mutton samosa with tomato sauce.