Tingmo (Tibetan Steamed Bread) with Spicy Tomato Chutney
ID: 3b222ba4...
Tingmo is a soft, fluffy Tibetan steamed bread characterized by its beautiful layered, flower-like shape. In this recipe, it is stuffed with a savory spiced onion mixture and served with a roasted, smoky tomato chutney made easily using a multi-cooker.
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🍳 Cooking Flow
Season tomatoes, onions, garlic, and spices with mustard oil, roast them in the oven's grill mode for 12-15 minutes, then blend into a smooth chutney. → Knead maida, salt, sugar, yeast, and warm water into a soft dough, cover with oil, and let proof for 30-60 minutes. → Stir together chopped onions, green chillies, and spices to make the savory stuffing. → Stretch the dough, brush with oil, spread stuffing in the center, fold over, cut into thin strips, and twist them into layered knots. → Rest the shaped buns for 10 minutes, then steam them in the cooker for 14-15 minutes until fluffy.
Cooking Steps
Brief Cooking Order
Season tomatoes, onions, garlic, and spices with mustard oil, roast them in the oven's grill mode for 12-15 minutes, then blend into a smooth chutney. → Knead maida, salt, sugar, yeast, and warm water into a soft dough, cover with oil, and let proof for 30-60 minutes. → Stir together chopped onions, green chillies, and spices to make the savory stuffing. → Stretch the dough, brush with oil, spread stuffing in the center, fold over, cut into thin strips, and twist them into layered knots. → Rest the shaped buns for 10 minutes, then steam them in the cooker for 14-15 minutes until fluffy.
Introduction
Tingmo is a soft, fluffy Tibetan steamed bread characterized by its beautiful layered, flower-like shape. In this recipe, it is stuffed with a savory spiced onion mixture and served with a roasted, smoky tomato chutney made easily using a multi-cooker.
Step 1
Prepare the tomatoes by cutting them into quarters and placing them onto a baking tray.
Step 2
Cut one large onion into large chunks and add them to the tray along with green chillies and garlic cloves.
Step 3
Season the vegetables on the tray with salt, black salt, asafoetida, cumin, Kashmiri chilli powder, and mustard oil. Mix thoroughly to coat everything evenly.
Step 4
Place the tray inside the multi-cooker. Set it to Air Fry/Hob mode on the Grill function at 240°C for 12 to 15 minutes to roast the vegetables.
Step 5
To make the dough, combine maida, salt, sugar, and dried yeast in a large mixing bowl.
Ingredients List
Important Notes
Warm water activates the dry yeast quickly, while sugar serves as yeast food to ensure a fast rise.
Avoid using a rolling pin on the proofed dough; stretching it gently by hand preserves the natural airy texture.
Brushing oil on the dough before adding the stuffing prevents the layers from fusing, creating beautiful pull-apart layers after steaming.
The roasted tomato chutney can be enjoyed either warm or cold.
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