Veg Momos with Red Chutney

10 mins
Serves 1
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Directions

  1. 1Prepare the momos stuffing by grating cabbage and carrot. Add finely chopped onions, salt and mix well.
  2. 2Prepare the momos stuffing by grating cabbage and carrot. Add finely chopped onions, salt and mix well.
  3. 3Prepare the momos stuffing by grating cabbage and carrot. Add finely chopped onions, salt and mix well.
  4. 4Keep aside for 10 minutes, then squeeze out excess water using a muslin cloth.
  5. 5Keep aside for 10 minutes, then squeeze out excess water using a muslin cloth.
  6. 6Keep aside for 10 minutes, then squeeze out excess water using a muslin cloth.
  7. 7Add chopped green chillies, garlic, ginger, black pepper powder, and coriander leaves to the stuffing. Mix well and add 2-3 tsp of refined oil.
  8. 8Add chopped green chillies, garlic, ginger, black pepper powder, and coriander leaves to the stuffing. Mix well and add 2-3 tsp of refined oil.
  9. 9Add chopped green chillies, garlic, ginger, black pepper powder, and coriander leaves to the stuffing. Mix well and add 2-3 tsp of refined oil.
  10. 10Prepare the dough by mixing maida, 1/2 tsp of salt and 2-3 tsp of refined oil.
  11. 11Prepare the dough by mixing maida, 1/2 tsp of salt and 2-3 tsp of refined oil.
  12. 12Prepare the dough by mixing maida, 1/2 tsp of salt and 2-3 tsp of refined oil.
  13. 13Gradually add water and knead to form a soft dough. Keep it covered for 30 minutes.
  14. 14Gradually add water and knead to form a soft dough. Keep it covered for 30 minutes.
  15. 15Gradually add water and knead to form a soft dough. Keep it covered for 30 minutes.
  16. 16Divide the dough into small balls and roll them into thin circles using a rolling pin.
  17. 17Divide the dough into small balls and roll them into thin circles using a rolling pin.
  18. 18Divide the dough into small balls and roll them into thin circles using a rolling pin.
  19. 19Place approximately one tablespoon of the stuffing in the center of each dough circle.
  20. 20Place approximately one tablespoon of the stuffing in the center of each dough circle.
  21. 21Place approximately one tablespoon of the stuffing in the center of each dough circle.
  22. 22Pleat and seal the dough to form momos. You can use different shapes such as the traditional pleated shape or a half-moon shape.
  23. 23Pleat and seal the dough to form momos. You can use different shapes such as the traditional pleated shape or a half-moon shape.
  24. 24Pleat and seal the dough to form momos. You can use different shapes such as the traditional pleated shape or a half-moon shape.
  25. 25Steam the momos in a steamer or a kadai with a steamer insert over medium-high flame for 10-12 minutes.
  26. 26Steam the momos in a steamer or a kadai with a steamer insert over medium-high flame for 10-12 minutes.
  27. 27Steam the momos in a steamer or a kadai with a steamer insert over medium-high flame for 10-12 minutes.
  28. 28Prepare the chutney by soaking 8-10 Kashmiri chilies and 3-4 regular chilies in hot water for 10 mins.
  29. 29Prepare the chutney by soaking 8-10 Kashmiri chilies and 3-4 regular chilies in hot water for 10 mins.
  30. 30Prepare the chutney by soaking 8-10 Kashmiri chilies and 3-4 regular chilies in hot water for 10 mins.
  31. 31Blend the soaked chilies with roughly chopped tomatoes, salt, and vinegar in a food processor until smooth.
  32. 32Blend the soaked chilies with roughly chopped tomatoes, salt, and vinegar in a food processor until smooth.
  33. 33Blend the soaked chilies with roughly chopped tomatoes, salt, and vinegar in a food processor until smooth.

Ingredients

  • 2 cups Patta Gobhi/Cabbage
  • 2 cups Patta Gobhi/Cabbage
  • 2 cups Patta Gobhi/Cabbage
  • 1 cup Carrot
  • 1 cup Carrot
  • 1 cup Carrot
  • 1 large Onion
  • 1 large Onion
  • 1 large Onion
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 3 Green Chilli
  • 3 Green Chilli
  • 3 Green Chilli
  • 10 Garlic Cloves
  • 10 Garlic Cloves
  • 10 Garlic Cloves
  • 2 inch Ginger
  • 2 inch Ginger
  • 2 inch Ginger
  • 0.25 tsp Black Pepper Powder
  • 0.25 tsp Black Pepper Powder
  • 0.25 tsp Black Pepper Powder
  • 1 tbsp Chopped Coriander Leaves
  • 1 tbsp Chopped Coriander Leaves
  • 1 tbsp Chopped Coriander Leaves
  • 2 tbsp Refined Oil
  • 2 tbsp Refined Oil
  • 2 tbsp Refined Oil
  • 1 cup Maida
  • 1 cup Maida
  • 1 cup Maida
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 2 tsp Refined Oil
  • 2 tsp Refined Oil
  • 2 tsp Refined Oil
  • 8 Kashmiri Lal Mirch
  • 8 Kashmiri Lal Mirch
  • 8 Kashmiri Lal Mirch
  • 3 Ordinary Red Chilli
  • 3 Ordinary Red Chilli
  • 3 Ordinary Red Chilli
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tbsp Vinegar
  • 2 tbsp Vinegar
  • 2 tbsp Vinegar
  • 7 Garlic Cloves
  • 7 Garlic Cloves
  • 7 Garlic Cloves

Equipment

kadaisteamergratermuslin clothrolling pin

Tips

  • Use a muslin cloth to squeeze out excess water from the vegetables.
  • Don't make the dough too soft or too hard, aim for a consistency similar to poori dough.
  • Oil the steamer to prevent the momos from sticking.
  • Steaming should take 10-12 minutes until the momos become slightly transparent and the filling is visible.
  • Store the chutney in an airtight container in the refrigerator for up to 15 days