Finger-Food Fun

Chef Gurpreet Singh, TAPPA, Mumbai, helps you whip up interesting appetisers for a weekend brunch.

- Gia Claudette Fernandes

Mantu Afghani dumpling chaat

INGREDIENTS

3/4 cup refined flour

1 tsp oil Salt, to taste

Water, as required

For the stuffing

2 tsp oil 2 tsp garlic, chopped

1/2 cup carrots, chopped

1/2 cup cauliflower, chopped

1/4 cup French beans, chopped

1/4 cup spring onion, chopped

1 tsp soy sauce

1 tsp chilli paste

1 g salt

50 g chana dal

10 g sour yoghurt

15 g fine sev

METHOD

Mix the flour with salt and oil. Add water in small parts and knead into a firm dough.

Cover and set aside.

For the stuffing, heat oil in a pan, add garlic and sauté until cooked. Add the chopped vegetables, soy sauce and salt. Sauté and stir until cooked. Add spring onion and set aside for cooling.

Make small dough balls and roll each ball into a thin circle. Place the stuffing in the centre of each of the circles, fold in pleat by pleat to make the momos. Steam the momos for five to six minutes.

Spread sour yoghurt on a plate and place the steamed momos on it. Place a drop of chilli paste on each of the momos, followed by the chana dal, and finally, the fine sev.