Mantu (Afghani Dumpings)


  • Flour (2 cups)
  • Egg (1)
  • Minced Pork (1 lb; you can use any meat and if you’re looking for vegetarian options use finely chopped mushrooms or leeks)
  • Onion (1 large finely chopped)
  • Chili (1-2 finely chopped)
  • Cilantro (finely chopped)
  • Split chickpea (Chana dal; 1 cup)
  • Tomato paste (1 tablespoon)
  • Turmeric powder (1 teaspoon)
  • Cumin Powder (1/2 teaspoon)
  • Coriander powder (1 tablespoon)
  • Paprika (1/2 teaspoon)
  • Garlic (3 cloves minced)
  • Yogurt (1/2 cup)
  • Mint leaves (finely shredded)
  • Salt (to taste)
  • Pepper
  • Olive Oil


In a large bowl, beat the egg then add half a cup of water and whisk it. Add the flour and two tablespoons of olive oil. Knead it into a dough and add more water as required. Knead for 5-7 minutes until it’s very soft. When you poke the dough with your finger it should rise back up. Cover it with plastic wrap or a table cloth and leave it to rest for 30 minutes.

Meanwhile, in a pan add some olive oil and add the minced meat. Cook it for 7 – 8 minutes on medium heat and then add the chopped onions and let it sweat. You do not have to cook the onions for too long just a couple of minutes is good. Add the cumin powder, half tablespoon of coriander powder and paprika and mix it well. Finally add the chopped chilies and cilantro and give it a mix. Turn off the heat and let it cool.

Rinse the split chickpeas and add it into a pressure cooker with a cup of water and salt to taste and cook till 3-4 whistles. Turn of the heat and let the cooker depressurize itself.

In a pan add some oil and then add two minced garlic and then add the cooked chickpeas along with any left over water. Add turmeric powder, the remaining coriander powder and salt and pepper to taste. Add the tomato paste and continue cooking for 5-7 minutes.

If you have a pasta maker use that to roll out the dough into a very thin sheet or else you can use the roller to roll it out. Cut the dough into two inch long squares. Fill a sheet with the 2 teaspoon of the meat mixture in the center and then fold in the diagonals to the center and then again fold in the diagonals to the center to form a nice dumpling. Repeat the process to make as many dumplings as you need.

In a steamer add some water and bring it to boil and then turn the heat down to low. In a bowl take some oil. Dip the dumpling with oil on all sides and let any excess oil drip back into the bowl. Place the dumpling into the steamer. Repeat the process with all the dumplings and then cover the steamer with the lid. Cook for 10-12 minutes or until the dumplings are translucent.

In a bowl add the yogurt and the remaining minced garlic and give it a stir.

For the assembly, take a serving plate and spread out some of the yogurt. Place the dumplings on top of it, then spoon in the cooked split chickpea mixture over and around the dumplings and finally spread over the shredded mint leaves .


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