Hyderabad x Turkey
Keema manti with garlic dahi
Tiny dumplings, spiced keema, chilli butter. Pinching them is the meditation.
90 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original519kcalsame
26 gproteinsame
3 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the maida, egg, a pinch of salt and the water into a firm dough. Knead 6 minutes, cover and rest 30 minutes.
- 2Mix the mince with the onion, chilli, ginger garlic paste, garam masala, half the herbs and salt.
- 3Roll the dough to 1 mm thin and cut 4 cm squares. Put 1/2 tsp filling on each and pinch the four corners together into a little bundle.
- 4Boil in salted water at a rolling boil for 8 to 10 minutes until the filling is cooked through with no pink.
- 5Stir the garlic and a pinch of salt into the curd. Keep it at room temperature.
- 6Melt the butter on medium heat, add the cumin and chilli for 20 seconds. Spoon dahi into bowls, add the manti, pour over the chilli butter and scatter the remaining herbs.
Serve it like this
Spread garlic dahi across a shallow bowl, pile the manti in the centre, pour red chilli butter in a ring over the top and scatter mint.
