Veg Momos with Red Hot Chutney

 Spicy and tangy vegetable dumplings served with fiery hot paprika chutney a traditional Tibetan delicacy.

Cooking Time: 35 mins

Serves                : 4

Ingredients

Dough

  • Salt ¼ tsp
  • Maida 1cup
  • Oil 1tbsp

Filling

  • Salt – 1 tsp
  • Pepper powder – ½ tsp
  • Onion – 1 (chopped)
  • Mushrooms – 6 (chopped)
  • Green chilies – 2(chopped)
  • Ginger garlic (paste) – 1 tsp
  • Carrot – 1 large (chopped)
  • Cabbage – 2 ½ cups (chopped)
  • Vinegar
  • Soya sauce ½ tsp

METHOD

  • Sieve maida with salt.
  • Combine oil and knead the maida flour with water to make firm dough.

  • Heat oil in a pan add onions and mushrooms.
  • Sauté them two minutes till golden brown.

  • Combine ginger garlic paste, cabbage, carrot and green chilli.
  • Sauté the mixture for two minutes.
  • Add peppe, soya sauce, salt and vinegar

  • Switch off the flame.
  • Make small sized balls out of the dough.

  • Roll them into circular shaped puris.

  • Place 1 tbsp of filling in the center of the puri.
  • Make loose folds like frills from the side.

  • Close the frills from all the sides.
  • Combine each fold and frill in the center.

  • Give the momos a flattened shape.
  • Place each momo on a greased idli stand.

  • Lay the idli stand on a vessel filled a cup of water.
  • Steam the momos for twenty minutes over low flame.
  • Serve with red hot chutney.

Red Hot Chutney

Ingredients

  • Tomato 1 (large)
  • Garlic flakes  5
  • Red paprika 2 (large)
  • Salt
  • Red chilli powder 1 tbsp
  • Water (optional)

METHOD

  • Cut tomatoes and red paprika into half.
  • Add galic cloves, salt and red chilli powder.
  • Add a liitle water if the consistency is too thick.
  • Blend all the ingredients.
  • Empty the chutney in a bowl.
  • Serve with momos.

Reply