Veg Momos with Red Chutney
Directions
- 1Prepare the momos stuffing by grating cabbage and carrot. Add finely chopped onions, salt and mix well.
- 2Keep aside for 10 minutes, then squeeze out excess water using a muslin cloth.
- 3Add chopped green chillies, garlic, ginger, black pepper powder, and coriander leaves to the stuffing. Mix well and add 2-3 tsp of refined oil.
- 4Prepare the dough by mixing maida, 1/2 tsp of salt and 2-3 tsp of refined oil.
- 5Gradually add water and knead to form a soft dough. Keep it covered for 30 minutes.
- 6Divide the dough into small balls and roll them into thin circles using a rolling pin.
- 7Place approximately one tablespoon of the stuffing in the center of each dough circle.
- 8Pleat and seal the dough to form momos. You can use different shapes such as the traditional pleated shape or a half-moon shape.
- 9Steam the momos in a steamer or a kadai with a steamer insert over medium-high flame for 10-12 minutes.
- 10Prepare the chutney by soaking 8-10 Kashmiri chilies and 3-4 regular chilies in hot water for 10 mins.
- 11Blend the soaked chilies with roughly chopped tomatoes, salt, and vinegar in a food processor until smooth.
Ingredients
- 2 cups Patta Gobhi/Cabbage
- 1 cup Carrot
- 1 large Onion
- 1 tsp Salt
- 3 Green Chilli
- 10 Garlic Cloves
- 2 inch Ginger
- 0.25 tsp Black Pepper Powder
- 1 tbsp Chopped Coriander Leaves
- 2 tbsp Refined Oil
- 1 cup Maida
- 0.5 tsp Salt
- 2 tsp Refined Oil
- 8 Kashmiri Lal Mirch
- 3 Ordinary Red Chilli
- 1 cup Water
- 2 tsp Salt
- 2 tbsp Vinegar
- 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
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