Buffalo Mo:Mo

Ingredients

• Buffalo meat (500 grams, minced)
• Onion (1 medium, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1 inch, grated)
• Cilantro (1/4 cup, chopped)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon (adjust to taste))
• Salt (1 teaspoon)
• All-purpose flour (2 cups)
• Water (as needed for dough)
• Vegetable oil (for frying)
• Green chili (1, chopped (for chutney))
• Tomatoes (2 large, chopped (for chutney))
• Lemon juice (1 tablespoon (for chutney))

Instructions

1. In a mixing bowl, combine the minced buffalo meat, finely chopped onion, minced garlic, grated ginger, chopped cilantro, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to ensure all ingredients are evenly incorporated. Allow the mixture to marinate for at least 30 minutes to allow the flavors to meld beautifully.
2. In a separate bowl, prepare the dumpling dough by mixing the all-purpose flour with enough water to form a smooth, pliable dough. Knead for about 5-7 minutes until the dough is elastic, then cover with a damp cloth and let it rest for 30 minutes.
3. Take a small portion of the rested dough and roll it into a thin circle, approximately 4 inches in diameter. Use flour to prevent sticking.
4. Place a spoonful of the buffalo meat mixture in the center of the dough circle, ensuring not to overfill to prevent any spills while cooking.
5. Fold the dough over the filling to create a semi-circle, then pinch and seal the edges firmly to prevent the filling from escaping. Repeat this process with the remaining dough and filling.
6. Heat vegetable oil in a deep pan over medium heat. Carefully place the mo:mo in the hot oil, frying in batches to avoid overcrowding. Fry until they are a beautiful golden brown and cooked through, about 5-7 minutes. Remove the fried mo:mo from the oil and drain on a paper towel to absorb excess oil.
7. For the tomato chutney, blend the chopped tomatoes, chopped green chili, grated ginger, minced garlic, chopped cilantro, lemon juice, and salt in a blender until smooth. Taste and adjust seasoning as necessary.
8. Serve the buffalo mo:mo hot, accompanied by the spicy tomato chutney for dipping, and enjoy the burst of flavors!