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Duration: 1 hour
Ingredients for Vegetable Momos
|Maida/ All purpose flour||1 cup|
|Salt||1/2 tsp or as per taste|
|Water||as needed for firm dough|
|Mix veggies (capsicum+carrot+cabbage+onion)||1 cup (finely diced)|
|Soya sauce||1 tsp|
|Black pepper (crushed)||1/2 tsp or as per taste|
|Ginger-garlic paste||1.5 tsp|
|Salt||1/2 tsp or as per taste|
|Red chilies||4 (medium)|
|Garlic||1 tsp (chopped)|
|Crushed black peppercorn||1/2 tsp|
|Salt||1/2 tsp or as per taste|
Method for Vegetable Momos
- In a bowl, take maida, salt, and oil.
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- With the help of water knead a firm dough for momos.
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- Keep it aside and let it rest for 30 mins.
- Wash and finely chop all the vegetables. Keep them aside.
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- In a deep pan, heat 2 tsp oil.
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- Add onion and saute for 3-4 mins on high heat.
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- Add ginger-garlic paste and cook till raw smell start fading away.
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- Next, add all the remaining veggies and stir-fry on high heat.
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- When veggies are stir-fried well, add salt and black pepper, mix well.
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- The last step for stuffing is to add soya sauce, mix well and cook for few seconds.
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- Let the stuffing cool down completely.
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- Divide the dough into equal parts.
- Start preparing small roti/disc from the each part.
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- Apply water on the circumference of the disc. Keep stuffing in the middle of the disc.
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- Now, there are two ways of making/shaping momos – the first one is to start pleating it from one end and make a potli shape momo by joining the pleats at the center.
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- The second way of shaping momos is by folding the disc in a semi circle just like gujiya, then again joining the two ends of the semi-circle with each other.
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- Chose any one of the above methods to prepare momos. Keep your momos covered until your start steaming your momos.
- Now, for steaming the momos you can choose any one of the following option- steamer, pressure cooker, electric cooker or idli stand.
- I have used idli stand, grease top plate of idli stand and let the water start boiling.
- Place momos on the idli stand one by one.
- Start steaming the momos until all the momos turn transparent and glossy, and the outer covering does not stick to your fingers.
- Serve momos immediately with the momo chutney or schezwan chutney or red chili garlic chutney.
Method for momos chutney-
- In a pan start heating water.
- Add tomatoes and red chilies in it.
- Let the two boil till tomatoes start releasing their skin.
- Strain water and let tomato and chilies cool down completely. Remove tomato skin.
- In a grinder/mixer, add tomato, red chilies, and remaining chutney ingredients.
- Your momos chutney is ready.
- You can add red or green chili sauce in the stuffing to make it spicier.
- If you do not want to stir fry the veggies, you can directly stuff it in the momos. While steaming momos veggies will also get cooked.
- Steaming time will depend upon the size of momos and thickness of your momos.