Momos...these street dumplings, originally from Tibet, are popular in India and particularly in North India and Northeast India. There are a wide variety of momos available from chicken to mutton to vegetable. Yet, street food and snack shop vendors innovated the recipe, went a way beyond and introduced fried momos, tandoori momos and even chocolate momos! Let's master the kids favorite momos recipe and relish at our home.
Ingredients:
For stuffing:
Cabbage - 1/4 cup, grated
Carrot - 1/4 cup, grated
Ginger - 1 inch grated
Garlic - 3 pearls, grated
Green chilli - 2 finely chopped
Salt - 1/2 tsp
Oil - 1 tsp
For dough:
Maida - 1/4 cup
Salt - 1 pinch
Water - as required
Preparation:
Take a small sized ball from dough. Dust a little flour and roll out the dough into a small circle. Place the veg stuffing on it. Start pleating them as shown in the picture.
Repeat the process for the rest of the dough.
Heat water in an idli pot. Once the water begins to boil, place some leftover cabbage leaves in the idli mould and place the momos on top of the leaves.*
Close the idli pot and steam the momos for 10 minutes. Enjoy the hot piping momos with chutney.
*placing cabbage leaves in the idli pot helps to infuse the cabbage flavor in momos; this is purely optional. You can simply grease the idli mould with oil and place the momos to steam. You can use momos steamer also.
For stuffing:
Cabbage - 1/4 cup, grated
Carrot - 1/4 cup, grated
Ginger - 1 inch grated
Garlic - 3 pearls, grated
Green chilli - 2 finely chopped
Salt - 1/2 tsp
Oil - 1 tsp
For dough:
Maida - 1/4 cup
Salt - 1 pinch
Water - as required
Preparation:
- Mix maida, salt and water to make a stiff dough. Let the dough rest for 15 minutes.
- Heat oil in a pan, add grated ginger-garlic-green chillies and saute. Add carrot, cabbage and salt and saute for 5 minutes.
Take a small sized ball from dough. Dust a little flour and roll out the dough into a small circle. Place the veg stuffing on it. Start pleating them as shown in the picture.
Repeat the process for the rest of the dough.
Heat water in an idli pot. Once the water begins to boil, place some leftover cabbage leaves in the idli mould and place the momos on top of the leaves.*
Close the idli pot and steam the momos for 10 minutes. Enjoy the hot piping momos with chutney.
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| Momos served with store bought momowali chutney |
*placing cabbage leaves in the idli pot helps to infuse the cabbage flavor in momos; this is purely optional. You can simply grease the idli mould with oil and place the momos to steam. You can use momos steamer also.
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