A Mongolian dish dumpling served with some yummy smoked yogurt.
Mantu Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-35 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • 1 cup soaked and minced Soya Chunks
  • 1 finely chopped Onion
  • 10 gm finely chopped fresh Coriander
  • 3 tbsp Yogurt
  • 1 tsp Butter
  • 3 Wonton Skins
  • 50 gms Tomato Sauce
  • 1 tbsp boiled Black Chickpeas
  • 1 tsp finely chopped Raw Garlic
  • To Taste Crushed Black Pepper
  • To Taste Salt
  • As needed Oil. For Garnish: Mint Powder.

HOW TO PREPARE MANTU

  1. 1

    In a bowl, mix 1 cup soaked and minced soya chunks , ½ of finely chopped onion, salt, crushed black pepper and chopped fresh coriander.
  2. 2

    In another bowl, mix yogurt with salt and crushed bell pepper.
  3. 3

    Put a hot burning coal in a cup and place the cup in centre of bowl with yoghurt , pour 1 tsp of butter on coal and cover the bowl for dhungar.
  4. 4

    Take the square shape (3’ x 3’) wonton skin and apply water along the edges.
  5. 5

    Place the soya filling on the wonton skin and stick all the diagonal edges of square together and stick all edges by pressing them to form pyramid shape.
  6. 6

    Apply little oil on steamer and place the mantu in steamer to steam for few minutes.
  7. 7

    In a spate bowl, mix 50 gms of Tomato sauce, 1 tbsp lightly mashed cooked black chickpeas, 1 tsp of finely chopped garlic with salt and crushed black pepper as needed.
  8. 8

    To serve pour the chickpea tomato mix at the centre of the plate, place steamed Manta and pour smoked yogurt.
  9. 9

    Garnish mantu with dried mint powder.
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Ranveer Brar

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Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

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