Dal chawal, roti sabzi khaake if you’re bored, try this! It can be called a healthy recipe as it is steamed and the quantity of maida/refined flour is too less to cause any real harm! Shaping momos takes a bit of practice, but you can really give it any shape, however you want to! Momos are found commonly all over North East India and the filling can be whatever you choose. Vegetables, chicken mince, kheema, paneer….go on and create your own Momos!
- Prep Time
- Cook Time
- 30 momos
- Difficulty Level Moderate
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- Dough : 1cup maida/ refined flour
- 1/2 tsp salt
- 1 tsp oil
- 1-2 tbsp water to knead
- Filling : 2 grated carrots
- 2 cups grated cabbage
- 1 finely chopped capsicum
- 1 tsp salt
- 2 tsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp finely cut green chillies
- 1 tsp black pepper powder
- 1 sp soya sauce
- Chutney : 1 tsp oil
- 1/2 inch ginger cut into pieces
- 5-6 petals of garlic
- 5-6 dry red chillies
- 2 tomatoes cut into pieces
- 1 tsp cooking vinegar
- Salt to taste
- 2 tsp tomato ketchup
- Dough : Take the maida/refined flour in a bowl along with salt and oil.
- Knead to a medium firm dough. This should take around 1-2 tbsp water. It shouldn't be too loose or too firm.
- Cover with a wet cloth and keep aside for 30 minutes.
- Stuffing : Mix thoroughly the grated carrots, cabbage and capsicum along with the salt.
- Wrap in a thin muslin cloth and squeeze out all the water.
- Take 2 tsp oil in a kadhai and add the ginger, garlic paste and chillies. Saute till the raw smell goes away before adding the mixed veges.
- Saute for a minute and switch off the gas.
- Add in the black pepper powder and 1 tsp soya sauce. Add salt only if required as the soya sauce is salty.
- Mix well. Your stuffing is ready.
- Method : Divide the dough into 30 tiny balls.
- Roll out into thin circles of around 3 inches diameter.
- Put a spoonful of stuffing in the centre of each circle and mould into whatever shape you like.
- You can shape them like i've done, make them like modaks or simply make potlis by bringing the ends together.
- Make all the momos in the same way.
- Place them in a steamer filled with water and steam just for 10-15 minutes.
- If you don't have a steamer, heat water in a kadhai and place a stand in the centre.
- Place all the momos in a steel chalnee and put this on the stand in the centre of the kadhai.
- Cover with a lid and steam for 10-15 minutes.
- Eat hot with the momo chutney.
- Momo chutney : In a kadhai, heat oil, add in the ginger, garlic, red chillies and tomatoes. Cook this in a little water. Add in salt to taste, tomato ketchup and cooking vinegar.
- Grind together to a fine paste. Your spicy chutney/dip is ready.
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