Mutton Keema Singara

Mutton Keema Singara is a rich and flavorful twist on Bengal's most beloved teatime snack. Filled with a fragrant and perfectly spiced mutton keema stuffing, this crispy pastry offers an irresistible combination of a flaky golden crust and a succulent, savory filling. Every bite is packed with aromatic spices and tender minced meat, making it a true delight for meat lovers.

Perfect for festive celebrations, family gatherings, parties, or entertaining guests, these delicious singaras bring a touch of indulgence to any occasion. Freshly fried and served piping hot, they are best enjoyed with kasundi, mint chutney, or tomato ketchup.

Crispy on the outside and bursting with flavorful mutton keema on the inside, Mutton Keema Singara is a classic Bengali snack that's guaranteed to impress and satisfy.

Ingredients

• 300 g mutton keema (minced mutton)

• 2 cups all-purpose flour

• 1 onion, finely chopped

• 1 tbsp ginger-garlic paste

• 1 tsp finely chopped green chilli

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• ¼ tsp Shalimar's Chef Spices Turmeric Powder

• Salt, to taste

• A pinch of sugar

• 2 tbsp Shalimar's Mustard Oil

• Shalimar's Sunflower Oil, for deep frying

  
  

Method

In a mixing bowl, combine the all-purpose flour with a pinch of salt and 2 tablespoons of Shalimar's Mustard Oil. Rub the oil into the flour until it resembles coarse crumbs, then gradually add water and knead into a firm, smooth dough. Cover and let it rest for 20–30 minutes.

Meanwhile, heat Shalimar's Mustard Oil in a pan. Sauté the chopped onion until golden, then add the ginger-garlic paste and cook until the raw aroma disappears.

Add the mutton keema, Shalimar's Chef Spices Turmeric Powder, salt, finely chopped green chilli, and a pinch of sugar. Cook over medium heat, stirring occasionally, until the keema is fully cooked and the moisture has evaporated.

Sprinkle in Shalimar's Chef Spices Garam Masala Powder and mix well. Cook for another minute, then remove from the heat and allow the filling to cool completely.

Divide the dough into small portions and roll each into a thin oval. Cut each oval in half to form two semicircles. Shape each semicircle into a cone, seal the edge with a little water, fill with the prepared mutton keema, and seal the open edge firmly to form a traditional singara.

Heat Shalimar's Sunflower Oil in a deep frying pan or kadai over medium-low heat. Fry the singaras in batches until they turn evenly golden brown, crisp, and flaky.

Remove and drain on paper towels to remove any excess oil.

Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup for a deliciously crispy snack that's perfect for teatime, festive celebrations, or entertaining guests.