Veg Momos Video

Veg Momos Video

Viewed 2170 times

A snack that has become almost synonymous with Chinese cuisine, restaurant style momos are made of a plain flour cover filled with sautéed veggies. An apt combination of garlic, ginger, green chillies, vinegar and soy sauce flavours the vegetable mixture, and the outcome is simply tongue-tickling!




Recipe Description for Veg Momos, Indian Vegetable Momos

Preparation Time: 
Cooking Time: 
Makes 22 momos
Show me for momos


Ingredients


For The Momos Chutney
4 medium sized tomatoes
8 to 10 whole dry kashmiri red chillies
10 to 12 garlic (lehsun) cloves
1/2 tbsp cornflour
2 tsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp ginger (adrak) paste
1 tsp vinegar
1 tsp sugar
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)

For The Stuffing
2 tbsp oil
4 tsp finely chopped garlic (lehsun)
4 tsp finely chopped ginger (adrak)
4 tsp finely chopped green chillies
1 cup finely chopped onions
1 cup finely grated carrot
1 cup finely chopped capsicum
1 cup finely chopped cabbage
2 tsp vinegar
4 tsp soy sauce
salt to taste
1 tsp freshly ground black pepper (kalimirch)
1/4 cup chopped spring onion greens

For The Dough
1 1/2 cups plain flour (maida)
2 tsp oil
salt to taste
plain flour (maida) for rolling

For Serving
 momos chutney , recipe above
mayonnaise

Method

For the momos chutney
  1. In a small bowl, add cornflour and ¼ cup of water and whisk well. Keep aside.
  2. Take enough water in a saucepan, add the tomatoes, dry red chillies and boil on a medium flame for 10 to 12 minutes.
  3. Drain well, roughly chop the tomatoes and blend till smooth along with garlic cloves. No water to be used.
  4. Heat the oil in a broad non-stick pan, add the garlic and ginger paste and sauté on a medium flame for 1 minute.
  5. Add the prepared paste, cornflour- water slurry, sugar, salt, pepper and vinegar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

For the dough
  1. Combine the plain flour, oil and salt in a deep bowl and knead into a semi-soft dough using enough water.
  2. Cover the dough with a damp muslin cloth or lid and keep aside for 10 minutes.

For the stuffing
  1. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for a few seconds.
  2. Add the onions, carrot, capsicum and cabbage, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  3. Add the vinegar, soy sauce, salt and pepper, mix well and cook on a medium flame for a few seconds.
  4. Add the spring onion greens and mix well. Keep aside.

How to proceed
  1. Then to make the {span class="bold1"}indian vegetable momos{/span} divide the dough into 22 equal portions.
  2. Roll a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and place 1 tbsp of the prepared filling in the centre of the circle.
  3. Hold it on your palms, fold the two sides and pinch them. Fold the other open side and pinch it again so as to form a crescent shape.
  4. Steam 6 momos in a greased steamer for 10 to 12 or till they are cooked.
  5. Repeat steps 2 to 4 to steam the remaining momos.
  6. Serve the {span class="bold1"}veg momos{/span} immediately with momos chutney and mayonnaise.
See step by step images of Veg Momos, Indian Vegetable Momos recipe

Reviews



Subscribe to Free Weekly Food Mailer