VEGETABLE MOMOS

Momos are soft, bite-sized dumplings popular across the Himalayan regions and parts of South Asia, especially in Nepal, Tibet and Bhutan, India. They are a popular street food and a comfort dish enjoyed at gatherings, festivals and parties.

Momos are made from a simple dough of flour and water, rolled into thin circles and filled with minced vegetables or meat. The filled dough is then shaped and steamed. They are typically served hot with a spicy dipping sauce made with tomato, dry red chillies and garlic.

ABOUT THE RECIPE:

The filling can be altered according to our preference. I’ve used finely chopped cabbage, carrots and french beans for this recipe. Vegetables like capsicum and spring onions can also be included in this recipe. Finely chopped mushrooms or grated paneer can also be added along with the vegetables.

The vegetables have to be finely chopped for this recipe. It is better to use a food processor to chop the vegetables.

INGREDIENTS FOR VEGETABLE MOMOS:

FOR THE DOUGH:

• MAIDA – 3 CUPS
• OIL – 1 TBSP
• SALT – AS REQUIRED

FOR THE FILLING:

• CABBAGE (FINELY CHOPPED) – 2 CUPS
• CARROTS (FINELY CHOPPED) – 1 CUP
• FRENCH BEANS (FINELY CHOPPED) – 1 CUP
• GREEN CHILLIES (FINELY CHOPPED) – 1 TBSP
• GINGER (FINELY CHOPPED) – 1 TBSP
• GARLIC (FINELY CHOPPED) – 1 TBSP
• PEPPER POWDER – 1 TSP
• CHILLY FLAKES – 1 TSP
• SALT – AS REQUIRED
• OIL – A TBSP

HOW TO MAKE VEGETABLE MOMOS:

• Add 3 cups of flour to a large mixing bowl along with salt and a tablespoon of oil.

• Add little water at a time and mix it a soft dough.

• Knead the dough for 2 minutes, until the dough turns soft and non sticky.

• Add a teaspoon of oil on top of the dough and spread it evenly over the kneaded dough.

• Cover it with damp cloth, and let it rest for 30 minutes.

• Meanwhile, heat a kadai/wok, and add a tbsp of oil to it.

• Once the oil is heated, add the finely chopped green chillies, ginger and garlic to it.

• Saute it for 1 minute, and then add the chopped vegetables to it.

• Mix it and cook it on high flame for 2 minutes. The vegetables might ooze out some water.

• After 2 minutes, add the pepper powder, chilly flakes and salt to it.

• Mix them well, and once the water dries out completely, turn off the flame. The filling is ready.

• After 30 minutes of resting, Knead the dough again, for 1 minute. The dough will be really soft.

• Divide the dough into 5 or 6 equal portions. Take one portion and place the remaining portions in the bowl. Cover them with the damp cloth.

• Dust some flour, and roll it. It shouldn’t be too thick or too thin. It should have the thickness of a chapathi or quesadilla.

• Using a round cutter, cut them into tiny portions. I’ve used a cutter with 3.5 inch diameter.

• Take one tiny portion of the rolled dough, and place 1 tbsp of the cooked filling over it.

* Place the remaining portions of the rolled dough onto a plate, and cover them with a damp cloth. The dough might harden if it is not covered.

• Pinch small section of the dough, as shown in the image below.

• Make tiny folds on one half of the dough and stick them to the other half, as shown in the image below.

• Press the edges together firmly. It should have a curve on one side and tiny folds on the other side.

• Repeat the process with the remaining dough. Also, cover them with the damp cloth until you steam them.

• Arrange the momos onto the steamer plate. Add as much as the plate could hold. Keep the remaining momos covered until you steam them.

• Boil water in the steamer and place the steamer plate along with the momos into it. Cover it and steam them for 10 to 12 minutes.

• After 10 to 12 minutes, open the lid. The momos should have a glossy texture to them. At this stage, turn off the flame. Gently remove the momos from the plate.

• Repeat the process with the remaining momos.

YUMMY AND DELICIOUS VEGETABLE MOMOS ARE READY.

SERVE IT IMMEDIATELY WHILE IT’S STILL HOT.

I HAD VEGETABLE MOMOS WITH MOMOS CHUTNEY.

VARIATIONS:

• Vegetables like capsicum, green peas and spring onions can also be used for this recipe.
• Finely chopped mushroom or grated paneer can be added along with the vegetables.
• The spices added to the vegetables can be altered according to our preference.

PRO TIPS:

• The dough has to be soft and not too hard.
• The dough has to be covered with the damp cloth, to prevent it from drying.
• Do not add too much of filling. 1 tablespoon of the filling will be more than enough.
• Use cutters with 3 to 4 inch diameter.
• Steaming them for a maximum of 10 to 12 minutes. Steaming them for a long time might make them hard.