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Vegetable Momos Recipe

No doubt this amazing dish was a gift from the Tibetan people who were eloping from Tibet after being raided by China to save their lives.
Today this dish has become an icon all over India for the people. The filling and outer coating is the same but differs in the way of serving, some love it with Mayonnaise and Chutney while others love it with a Clear Soup and Chutney. The fresh assorted veggies filled inside a thin layer of momo wrapper served with lip-smacking luscious chutney is a primary want for everyone. 



Ingredients

For the refined flour wrappers

  • 2 cups Refined Flour
  • salt as required
  • 1 tbsp Vegetable Oil
  • Water as required
For the filling
  • 2 tbsp Vegetable Oil
  • 1 Onion finely chopped
  • 3 Green Chillies (finely sliced)
  • 2 tbsp finely chopped Garlic
  • 1 cups finely chopped Cabbage
  • 1 tbsp finely chopped Ginger
  • 1 cup Capsicum (finely chopped)
  • 1 cup Carrots (finely chopped)
  • 1 tsp crushed black peppers
  • 1 cup Green Onions (finely chopped)
  • 1 tbsp Soya Sauce
For the chutney
  • 3 Tomatoes
  • 2 Kashmiri Red Chillies
  • 4 Dry red chillies (soaked)
  • 2 tbsp Vegetable Oil
  • 2 tbsp finely chopped garlic
  • 1.5 tbsp finely chopped ginger
  • salt as required
  • 1 tbsp sugar
  • 1.5 tbsp vinegar




Method
  1. In a bowl add 2 cups of refined flour, vegetable oil and salt. Now add water in small quantities to make a tight dough.
  2. Knead the dough well, cover and let it sit for one hour.
  3. For the filling, add 2 tbsp oil on medium flame, and add finely chopped onions. When the onions turn translucent, add green chillies and finely chopped garlic.
  4. Saute until the raw aroma of garlic goes away.
  5. Add 2 cups of finely chopped cabbage, do not sweat the cabbage too much. Then add capsicum and carrots.
  6. Cook for 3-5 minutes, then add 1 tsp crushed black pepper powder, and green onions, mix well.
  7. Add soya sauce, give a good mix and let the mixture cool down
  8. For the chutney, blanch the tomatoes, peel the skin off, add to a blender.
  9. Also add Kashmiri red chillies, soaked red chillies, and soaked water.
  10. Blend to a smooth paste.
  11. Now add 2 tbsp vegetable oil to a Kadai on medium flame, add finely chopped garlic, chopped ginger and cook until the raw aroma of ginger-garlic goes away.
  12. Now add the blended chilli paste, give a good mix, add salt, sugar and add vinegar.
  13. Cook until it reaches a sauce-like consistency.
  14. When the filling cools down completely, add salt, mix and keep it aside.
  15. Now check the dough, the dough should be soft and pliable, roll into thin sheets. Cut round circles using a cookie cutter or a small bowl with sharp edges. 
  16. Keep water and the filling ready. Hold the flour wrapper in your hand, add some water to the edges.
  17. Now pinch from the sides and fold using thumbs and index fingers. Roll the edges tightly.
  18. You can make multiple shapes with the momos.
  19. Keep the steamer ready, grease the bottom surface with oil, so that it does not stick.
  20. Steam the momos until the colour changes on the outer skin, once it is thoroughly cooked, take the momos out. 
  21. Cook the remaining momos and serve immediately with the sauce.

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