The Art of Afghani Mantu
The Afghani Mantu has roots in the rich culinary traditions of Afghanistan and a diner favourite on the Safarnama menu at Taftoon, Mumbai.
These meat dumplings were originally a campsite fix for travellers on the Grand Trunk Road. As the mantu travelled, they evolved into the exquisite dumplings we know them as today, blending minced lamb and spices with a delicate, homemade dough, finished with a flavourful yogurt sauce. Learn more about the story of the mantu here.
Taftoon’s Recipe for Afghani Mantu
Ingredients
For the filling:
2 kg minced lamb
500 g lamb fat
200 g chopped green chillies
500 g chopped onion
10 g black pepper
10 g salt
100 g chopped garlic
5 g coriander powder
100 ml refined oil
20 g chopped Coriander
For the dough:
1 kg refined flour
400 ml water
For the sauce:
100 ml refined oil
500 g onion, chopped
25 g tomato purée
50 g assorted veggies
5 g coriander powder
5 g turmeric powder
5 ml vinegar
Method
For the filling: Start by combining the minced lamb, lamb fat, chopped onions, garlic, green chillies, black pepper, salt, coriander powder, and refined oil in a large bowl. Mix thoroughly until the ingredients are well incorporated. Set aside.
For the sauce: Heat the refined oil in a pan. Sauté the chopped onion for about 2 minutes. Add the tomato purée along with the diced vegetables and spices. Stir the mixture and cook for 5 minutes. Pour in the vinegar, and let the sauce simmer for 2 minutes. Set aside.
For the dough: Divide the refined flour into smaller portions and mix with water to form a smooth dough. Divide the dough into 40 g balls.
Roll each portion into a thin, rectangle, thin enough for the light to pass through.
Place a scoop of the meat filling in the centre of the rolled-out dough. Bring opposite corners together to encase the filling, pinching edges to seal.
Grease a steamer basket and arrange the dumplings inside. Cover and steam for approximately 20 minutes.
Arrange the steamed dumplings on a platter, generously spooning the reheated tomato sauce over them. Add a dollop of yoghurt sauce, and garnish with freshly chopped coriander.
Thank you to our friends at Taftoon for facilitating this #paidpartnership. Sample Taftoon’s version of the Afghani Mantu on the Safarnama menu, an edible culinary journey through the Grand Trunk Road. Also book other Safarnama experiences, including Poetry & Art evenings.
ALSO ON GOYA
