Veg momos

Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of East-South Asia border.

Food energy (per serving): 350 to 1000 (35 to 100 per piece) kcal

Associated national cuisine: Nepal India Bhutan

Created by: Tibetan people or Himalayan Newar merchants

Course: Appetizers or entrees

Serving temperature: Hot

Servings: 20

Preparation time: 30min

Cooking time: 1hour 

For dough:

All purpose flour or maida: 200gm or 1 cup approx.

Water: As per requirement (for soft dough)

Baking powder:1/4tbsp *(optional)

For stuffing(filling):

Cabbage:500gm or 2cup grated

Carrot: 2carrot or 1cup grated

Onion: 1teaspoon (optional) finely chopped

Black pepper:as per taste

Ginger:1teaspoon finely chopped

Oil:2tbsp

Salt: as per taste

Vinegar:1/4tsp

For momos chutney:

Tomatoes: 4

red chillies:3-4

garlic:4-5cloves

Tomato ketchup

Salt (to taste)

Sugar(to taste)

Instructions:

Dough-

Mix well and prepare a soft dough by adding water as needed .Keep it aside covered for 20-30min.

 Stuffing-

 Take a fry pan .Add oil to it and then add garlic,ginger and saute for 30sec .Then add all vegetables,vinegar,salt, black pepper to it.Mix well ,cook for one min only.

Momos chutney-

• Blanch the tomatoes.As Take a pan filled with water.
• Boil the tomatoes and red chillies for 5-6min approx.
• when shell of Tomatoes start peeling off.Switch off the flame.
• Wait for some time till tomatoes and red chillies get cool down.Peel  off the skin of tomatoes and take out seeds of red chillies.
• Take a jar,add tomatoes and red chillies and mix them in grinder properly  
• Now take another pan with some oil .Add garlic to it and saute it properly for somewhile then add that tomato puree to it
• Add salt and sugar to it .
• For uniform texture,you can add tomato ketchup to it.
• Give it a nice stir and cook for 1-2min
• Chutney is ready 

Momos-

• Knead the dough again for one minute
• Take small portions like ball  and cover them to prevent from drying
• Take out one small ball and roll it like a thin puri(approx.5-6inch in diameter) but with thick centre as compared to corners.
• Fill 1tbsp stuffing in the centre.Avoid overstuffing as it leads to difficulty in shaping momo.
• Lift the edge from one side and pleat them and join in the last.                            
•   (OR)
•  Simply join the puri as circle into semi-circle and then take both corners and join them as giving a roll shape.
• Heat 1-2glass of water in a steamer  
• Grease the steamer plate with some oil and place the momos on it .
• put the plate in steamer and cover the lid.Cook them on medium flame.
• For steamed momos, cook them for 9-10min untill they get translucent in colour and do not have sticky texture.
• If you want fried momos then steam them only for 3-4min means half cooked and then fry them in hot oil until they turn golden brown 
• Our momos are ready to eat.