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Home Dish Veg Momos Recipe Simplified

Veg Momos Recipe Simplified

Name: How to cook Veg Momos Recipe Simplified - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Karan Tripathi (Food Fanatic)

Veg Momos Recipe Simplified

Tracing their roots to Tibet, Nepal and North Yeast India, momos have been successful in travelling all across India, with fancy eateries and street stalls, having these dumplings at disposal. Piping hot, filled with juicy filling and served alongside a fiery red chilli chutney, momos are addictive, versatile, and oh-so-delicious.

Ingredient

Food ration :

2 servings

Cooking time :

45 mins

dried red chillies soaked in water

garlic cloves

1 tbsp

vinegar

to taste

Salt

2 cup

maida/All purpose flour

1/2 cup

cold water

To taste

salt

1/2 cup

shredded cabbage

1/2 cup

shredded carrot

1/2 cup

chopped onions

1 tbsp

minced ginger

4 cloves

garlic minced

1/4 cup

chopped coriander

2 tbsp

butter

Cooking instructions

* Step 1

Dough: Mix all the ingredients together and knead a slightly stiff dough. After the dough comes together, continue kneading for another 5 mins and let it rest for 10-15 mins. Make sure that you use cold water.

* Step 2

Chutney: Blend all the ingredients together, empty in a bowl and refrigerate. The chutney would easily last for a week.

* Step 3

Filling: Take a bowl and mix all the ingredients together.

* Step 4

Getting together:-

* Step 5

Once the dough has rested, divide it into 20 equal portions and make balls.

* Step 6

Roll them into 4 inch diameter circle, using a rolling pin.

* Step 7

Put a tablespoon of stuffing in the center and shape the momos. Repeat for all.

* Step 8

Prepare the steamer by adding a glassful of water in a steamer pan. Grease the steamer tray with oil and arrange the momos on it.

* Step 9

Steam the momos for 20-25 minutes, till the dough becomes slightly translucent and is no longer sticky.

* Step 10

Remove from the steamer and serve hot with chutney.

* Step 11

Note: A lot of recipes call for cooking the vegetables before stuffing, but I’the recommend you to not do that. Once the vegetables are cooked and they release their juices, it becomes difficult to fill them. Hence, just finely chopped/grated vegetables for filling should be used. Also, you’the notice that I have included butter as an ingredient, which might not be mentioned on other recipes. That’s because I like my momos to be juicy, and not dry.

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