Afghani Mantu (Commercial Scale Recipe for 100 Servings)
📌 Serving Size per Person:
- 4–5
pieces of Mantu
- 150g
total (with meat filling, dough, and sauces)
🧾 INGREDIENTS
1. Dough (For Wrappers):
- All-purpose
flour (Maida): 15 kg
- Salt:
150 g
- Water:
~7 liters (adjust as needed)
- Oil
(for kneading): 200 ml
2. Meat Filling:
- Ground
beef/lamb (20% fat): 15 kg
- Onions
(finely chopped): 10 kg
- Garlic
(crushed): 500 g
- Salt:
300 g (adjust to taste)
- Black
pepper (freshly ground): 100 g
- Ground
coriander: 150 g
- Ground
cumin: 100 g
- Chili
flakes: 100 g
- Oil
or fat: 500 ml
3. Tomato Yogurt Sauce
(Chutney Base):
- Tomatoes
(blended): 10 kg
- Garlic
(minced): 300 g
- Tomato
paste: 500 g
- Salt:
200 g
- Sugar:
150 g
- Red
chili powder: 100 g
- Cumin
(toasted and ground): 50 g
- Vegetable
oil: 500 ml
- Water:
as needed to adjust consistency
4. Yogurt Garlic Sauce:
- Plain
yogurt (thick): 8 kg
- Garlic
(mashed): 300 g
- Salt:
150 g
- Water:
as needed to thin
5. Garnish:
- Dried
mint (crushed): 200 g
- Chili
flakes (optional): 100 g
- Fresh
coriander (finely chopped): 500 g
- Oil
(to drizzle): 250 ml
🍳 COOKING METHOD
Step 1: Prepare the Dough
1. In
a commercial dough mixer, combine flour and salt.
2. Gradually
add water and knead into a soft, elastic dough (like pasta dough).
3. Add
a bit of oil to smoothen the dough.
4. Cover
with plastic wrap or damp cloth and let rest for 30–45 minutes.
Step 2: Prepare the Filling
1. In
large mixing bowls, mix ground meat with onions, garlic, and all spices.
2. Add
oil or animal fat to enhance richness.
3. Mix
thoroughly for at least 10 minutes to integrate flavors.
4. Chill
in refrigerator if not using immediately.
Step 3: Prepare Tomato
Sauce
1. Heat
oil in a large pot.
2. Sauté
garlic until fragrant, then add blended tomatoes and paste.
3. Add
salt, sugar, red chili, and cumin.
4. Simmer
on low for 45 minutes to 1 hour, stirring occasionally, until rich and
slightly thickened.
5. Adjust
seasoning and set aside.
Step 4: Prepare Yogurt
Sauce
1. In
a large bowl, whisk yogurt with garlic and salt.
2. Thin
with water until pourable but creamy.
3. Chill
until ready to serve.
Step 5: Form the Mantu
1. Roll
dough into thin sheets (approx. 2 mm thick).
2. Cut
into 3x3 inch squares.
3. Place
1 tablespoon of meat filling in center.
4. Fold
and seal corners to form traditional "mantu" shape.
5. Place
on floured trays and cover with cloth while working.
Step 6: Steam the Mantu
1. Lightly
oil steamer trays or line with perforated parchment paper.
2. Arrange
mantu without touching.
3. Steam
over boiling water for 30–40 minutes, until dough is cooked and filling
is tender.
4. Cook
in batches as needed.
Step 7: Assemble and Serve
1. On
a serving plate, place 4–5 pieces of steamed mantu.
2. Top
with a generous spoon of tomato sauce.
3. Add
a layer of garlic yogurt sauce.
4. Garnish
with dried mint, chili flakes, and coriander.
5. Optionally,
drizzle with a touch of hot oil for flavor.
💡 Storage & Service Tips:
- Dough
and meat mixture can be prepped a day before.
- Tomato
and yogurt sauces can be made and refrigerated up to 2 days in advance.
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