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

- 4

Cooking Time

-35 Min


- Medium

Preparation Time

- 15 Min


  • 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.


  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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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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The Great Indian Rasoi 1 | Food Tripping |
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