Hello Foodies.........Today in this post we will be talking about a delicacy which is very popular in our neighboring countries as well as in the North-Eastern part of India. Yes, you guessed it right I'm talking about MOMOS.
India is embraced by so many countries so its quite natural to inherit the flavors of that delicacy in our local cuisine too. Momos are small flour-based dumplings steamed or pan-fried and stuffed with either veggies, meat or a mixture of both. They are usually served with spicy red momo chutney or sauce.
Momos are native to Nepal, Tibet, Northern India, and North-Eastern India but these cute little beauties are equally popular in other parts of India. If you walk down to any of the street food joints or hawkers you can find many variations in the filing, folding technique and even the way the Momos are folded.
The most common and popular form of Momo is the Steamed version but you can also ask for Pan Fried Momos, Schezwan Momos, Tandoori Momos, Chilli Momos, Chocolate Momos, and the list goes on.
I like to make Momos from scratch starting from kneading the dough, making the filling, preparing the Momo Chutney, shaping the Momos and finally steaming them. I know it's a lengthy process but it's worth the effort. The Momos are shaped in a number of ways but I find this way very easy and quick to make.
So, without any further ado let's start with the recipe:
The most common and popular form of Momo is the Steamed version but you can also ask for Pan Fried Momos, Schezwan Momos, Tandoori Momos, Chilli Momos, Chocolate Momos, and the list goes on.
I like to make Momos from scratch starting from kneading the dough, making the filling, preparing the Momo Chutney, shaping the Momos and finally steaming them. I know it's a lengthy process but it's worth the effort. The Momos are shaped in a number of ways but I find this way very easy and quick to make.
So, without any further ado let's start with the recipe:
Ingredients:
For Momo Chutney:
1. Tomatoes: 2 (medium size)
2. Dry Red Chilies: 3
3. Crushed Ginger-Garlic: 1 tsp
4. Onion (finely chopped): 1 (medium size)
5. Tomato Sauce:1 tsp
6. Vinegar: 1 tsp
7. Soy Sauce: 1 tsp
8. Salt: to taste
For Momo Sheets:
1. All-Purpose Flour/ Maida: 1 cup
2. Vinegar: 1 tsp
3. Salt: to taste
4. Oil: 1 tbsp
5. Water: as required
For Momo Filling:
1. Onion (finely chopped): 2 (medium size)
2. Beans (finely chopped): 1/2 cup
3. Green Capsicum (finely chopped): 1/2 cup
4. Cabbage (finely chopped): 1/2 cup
5. Carrot (grated): 1/2 cup
6. Crushed Ginger-Garlic:
7. Crushed Ginger-Garlic: 1 tbsp
8. Tomato Sauce:1 tsp
9. Vinegar: 1 tsp
10. Soy Sauce: 1 tsp
11. Salt: to taste
Method:
For Momo Chutney:
1. Take the tomatoes and add the dry red chilies. Add a little bit of water and microwave it for 5 mins.
2. Mix everything well and remove the skin of the tomatoes.
3. In a grinder add this mixture and make a smooth paste out of it.
4. Heat oil in a pan and add the crushed ginger-garlic. Fry it for a minute or until the raw flavor is gone.
5. Add the finely chopped onions and fry until it becomes soft.
6. Add tomato-red chili mixture. Simmer for a minute or two.
7. Next goes in the salt, vinegar, tomato sauce, and soy sauce. Check the sauce for seasoning if it looks perfect to switch off the flame.
For Momo Sheets:
1. Take a bowl and add all-purpose flour or maida, salt, vinegar and mix well.
2. Add water very little at a time and knead the dough as you do while making parathas.
3. Add oil and mix it well with the flour.
4. Once the dough is ready to allow it to rest for 15-20 mins.
For Momo Filling:
1. Heat oil in a pan and add the crushed ginger-garlic. Fry it for a minute or until the raw flavor is gone.
2. Add the finely chopped onions and fry until it becomes soft.
3. Add finely chopped beans and fry until it becomes soft.
4. Add finely chopped capsicum and fry until it becomes soft.
5. Add the finely chopped cabbage and fry until it becomes soft.
6. Finally, it’s time to add the grated carrots.
7. Next goes in the salt, vinegar, tomato sauce, and soy sauce. Check the momo filling for seasoning if it looks perfect to switch off the flame.
8. Take out the filling in a bowl and allow it to cool down at room temperature.
For Momo Sheets:
1. It’s time to work on the mono sheets for that take the dough and knead it once again.
2. Make small balls out of it to roll out individual moms sheets. The other option is to make a big size ball and roll it as we roll a chapati.
3. Using a plate or a cookie cutter cut out individual moms sheets as shown in the video. Do not waste the extra dough you can roll out moms sheets from it again.
4. For making individual sheets take a ball and roll it as we do while making a Puri. Remember while rolling the mom sheets we have to make the sides thinner otherwise they will taste chewy.
5. Prepare all the momos sheets before filling them.
For Momo Filling:
1. Take a mom sheet and add a tsp of filling in it.
2. Apply water on the sides of the momo sheet and make pleats as I’m shown in the video.
3. Seal the top properly and our momo is ready.
For Cooking Momos:
1. Heat water in the Idli Steamer on high heat.
2. Grease the Idli pans with oil. Place the Moms in the idli pan.
3. Place the idli pans in the steamer and let it cook for 8-10 minutes on high heat.
4. Check the momos if they’re cooked or not. If not then cook them for another 2-3 minutes. Take out the Momos on a plate.
For Serving the Momos:
1. Place the Momos on a serving plate. Serve them with prepared Momo chutney.
2. Garnish it with some green onions.
Note:
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