Mangsher Singara (mutton samosa)

Posted on October 17, 2020

Mangsher Singara (mutton samosa)


For stuffing:


  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)


  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.

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