Mantu (Steamed Meat Dumplings) Recipe

Mix the maida and salt, add water gradually and knead into a firm, smooth dough. Cover and rest.

⏱ 30 min

Meanwhile, make the sauce: boil the soaked chana daal in water until just soft, about 20 minutes, and drain. Heat the oil, fry the garlic for a few seconds, add the tomatoes, chilli and salt and cook until thick. Add the daal and 1.5 cups water and simmer until saucy.

⏱ 35 min

Squeeze the chopped onion in a cloth to remove its water, then mix it with the raw mince, salt, black pepper, coriander and green chilli. Do not cook the filling.

Roll the dough very thin on a floured surface, almost see-through, and cut into 3-inch squares.

Put a heaped teaspoon of filling in the middle of each square. Bring two opposite corners up and pinch them together, then pinch the other two corners to the sides to make a little parcel. Seal the edges well.

Oil the steamer trays and arrange the mantu with a little space between them. Steam over rapidly boiling water until the dough is translucent and the filling is cooked through.

⏱ 30 min

While they steam, mix the yogurt with the grated garlic and salt.

Spread half the garlic yogurt on a platter, arrange the hot mantu on top, spoon over the remaining yogurt and the hot daal sauce, and finish with mint and a pinch of red chilli.